482. Potato Jelly

Grate some white potatoes into cold water, stir it well, and strain it through a hair sieve. Let it stand a couple of hours, till the farina settles at the bottom, then pour the water off, and set the vessel on its side, so as all the water may drip out and the farina become perfectly dry.

Then put it into a box or jar for use.

Take a tea spoonful of this farina mixed smoothly in a little cold water, and pour as much boiling water over it as will make it a thick jelly. Let it boil two or three minutes, sweeten it to the taste, and flavor it with lemon or nutmeg. To be eaten cold.

Milk may be substituted for water.

483. Port Wine Jelly

Half an ounce of Russian isinglass, Half an ounce of gum arabic,

One ounce of rock candy, Half a pint of boiling water, Half a pint of port wine.

Cut the isinglass in very small pieces, pound up the candy and gum arabic, pour the boiling water over, and stand it where it will keep hot but not simmer. When the above named ingredients are dissolved, add the wine, and boil the whole a few minutes.

Strain it and set it away to get cold.

484. Tapioca Jelly

Soak a quarter of a pound of tapioca in water enough to cover it. Let it stand several hours, then stir it into a pint of boiling water. Simmer it slowly till it appears semi-transparent. Sweeten it to the taste, and flavor with wine and nutmeg if approved of by the physician. Turn it into cups or moulds.

485. Hartshorn Jelly

Take a quart of boiling water and pour it over three ounces of hartshorn shavings. Boil it until reduced to one-half the original quantity. Pass it through a fine sieve, sweeten it, and stir in a table spoonful of lemon-juice and three ounces of sugar with a glass of wine.

It is very good without the lemon-juice and wine.

486. Rice Jelly

Pick and wash some rice, and pour enough water over it to cover it. Let it soak for three hours. Then simmer it very slowly till the rice is entirely soft. Whilst it is hot sweeten it with white sugar, and flavor it with any thing you please. Strain it and pour it in a mould.

487. Jelly Of Gelatine

Half an ounce of gelatine, One quart of water,

The grated rind and juice of two fine lemons, The whites of four eggs, Sugar to the taste.

Pour a quart of boiling water over the gelatine, and stand it near the fire to keep hot until the gelatine is dissolved. Add the rind and juice of the lemon with the sugar (which must be loaf or pulverized white;) let it boil once, take it off, strain it, and when lukewarm add the beaten whites of four eggs with the shells (which must have been washed and wiped dry.) Strain it till the jelly is perfectly clear. Pour it in moulds and set it to cool.