Hartshorn Jelly

Put half a pound of hartshorn shavings into three quarts of water; boil to a quart; then add an ounce of the strained juice of Seville oranges or lemons, four ounces of Malaga wine, and half a pound of fine sugar; boil down to a consistence fit to drink when warm, or jelly when cold.

Iceland-Moss Jelly

Boil three-quarters of an ounce of Iceland moss (unwashed) in a pint and a half of water until only a pint remains; add the juice of a Seville orange, and take a wine-glassful two or three times a day. (Very nourishing and good in consumptive cases.)

Ivory-Dust Jelly

Boil one pound of ivory-dust in three quarts of water for eight hours. It will require no skimming. When done strain through a jelly-bag. This may be flavoured in various ways with wine or lemon and sugar; but it is very strengthening, and its principal use is, that, having no taste, it may be mixed in tea or coffee or other fluids, and given without the patient's detecting it.

Gloucester Jelly

Barley, sago, rice, and eringo root, of each one ounce; boil them in a quart of water till reduced to a pint; then pass it through a sieve. A teacupful, with a little milk, to be taken night and morning; or it may be dissolved in beef-tea, wine, etc.

Pork Soup Or Jelly

Cut up and break the bone of a leg of pork; simmer it gently in three gallons of water till reduced to one; add salt and pepper, and let half an ounce of nutmeg or other spice stew in it; and strain it. This may either be taken as soup, a cupful three times a day, or eaten cold as jelly, and is extremely nourishing.

Veal Soup Or Jelly

Slice a pound of veal very thin; put it into a closely-covered jar or other vessel in alternate layers, with sliced turnips; add one teacupful of water and a little salt; place in a pan of water, and simmer gently four hours; or it may be done for the same time in the oven; strain it, and when cold it will be a strong jelly, and is equally good and nutritious eaten so, or warmed into soup.

Fowl Soup Or Jelly

Skin and cut in pieces an old fowl; break the bones; put it in a covered earthen pan with a cup of water; simmer seven hours either in a bain marie or the oven; season to taste, and strain it. To be eaten either hot, or cold as jelly.

Partridge Or Pheasant Soup Or Jelly

Skin and cut in pieces two large old partridges or one pheasant; fry it with a small quantity of butter or fat bacon, together with an onion or two, some celery, and a little salt. "When quite done, pour three quarts of boiling water on it, and put it in a close-covered vessel, which place either in the oven or in a pan of water on the fire to simmer slowly three hours; then strain off the soup.

Bread-Berry

Pour boiling water over thin slices of bread in a bowl, as much as will make it thick or thin as you wish; sweeten it with brown sugar, and add a little cinnamon water.