Orange Jelly

Take the juice of about ten oranges. Strain it, and add three teacups of sifted white sugar. Pour one pint of cold water on one box of Cox's gelatine, and let it stand twenty minutes. Pour one quart boiling water on the gelatine, add the orange juice, then strain through a flannel bag, and set it away to cool.

Quince Jelly

Select the finest quinces, lay them on shelves so as not to touch each other; keep them until they look yellow and have a fragrant smell. When about to use them take off the stems and blossoms, wash them clean, and cut them in pieces without paring. Put them into the preserving kettle, and just cover them with water. Stir them gently, putting in a little more water occasionally, until they are soft, then pour them into a jelly bag, and let all the liquid run through without pressing it. To each pint put one pound of loaf sugar, and boil it to a jelly. The bag may be squeezed for an inferior but very nice jelly. Cranberry jelly may be made in the same way.

Jelly Made Of Cooper's Isinglass

Quarter of a pound of gelatine, three quarts hot water, one quart wine, four lemons, six eggs, yolks, whites and shells. Add a little cinnamon, a few cloves, sweeten with nice brown sugar. Boil all together until the particles are separated. Run through a jelly strainer.

Blanc Mange, No 1

Whip a quart of seasoned cream to a stiff froth. Take one ounce isinglass, and one pint of water, and set it on the fire till it is dissolved. Let it cool before the cream is mixed with it. Then stir the cream with the dissolved isinglass, until it is stiff enough to drop from the spoon. Wet the moulds, pour the mixture in, and set it in a cool place.

Chocolate Blanc Mange

Boil two quarts of milk with half a pound of white sugar. Stir in quarter of a pound of grated Baker's chocolate mixed in boiling water. Let it boil twenty minutes. Then add four tablespoonsful of corn starch mixed with three-quarters of a pint cold milk. Boil it ten minutes longer, and pour into moulds.

Irish Moss Blanc Mange

Soak for several hours half a teacupful of Irish moss, changing the water frequently. Drain well, shaking the water from it. Put it into a kettle with half a gallon of new milk flavored with vanilla, and sweetened to taste. Let it boil five minutes, then strain and pour it into moulds.

Isinglass Blanc Mange

Boil two ounces of isinglass in one and a half pints of new milk, then strain it and pour in one pint of cream sweetened to taste, add one cup of rose water. Let it boil to the top of the kettle once and let it settle, then strain and pour into moulds.

Blanc Mange. (Very Fine.)

Blanch one ounce sweet almonds, and one ounce of peach kernels. When perfectly dry grate them. Then mix with one quart of cream or rich milk; put it into a pan with one ounce of isinglass, add the juice, set on the stove and stir constantly till the isinglass is dissolved; add eight ounces of sugar, remove the scum as it rises. Strain it through a sieve into a mould, and set it on the ice till it is ready for use.