Blanc Mange

This jelly is made three different ways, the first of which is called green, and is thus prepared from isinglass : having dissolved the isinglass, put to it two ounces of sweet and the same quantity of bitter almonds, with a sufficient quantity of the juice of spinach to make it green, and a spoonful of French brandy : put it over a stove fire till almost ready to boil, then strain it through a gauze sieve, and when it grows thick, put it into a melon mould, and the next day turn it out.

Or, take a quart of water, put into it an ounce of isinglass, and let it boil till reduced to a pint; then put in the whites of four eggs, with two spoonsful of rice water to keep the eggs from poaching, and sugar it to the taste. Run it through a jelly bag, then put to it two ounces of sweet and one ounce of bitter almonds. Give them a scald in the jelly, and put them through a hair sieve. Then put it into a mould, and the next day turn it out, stick it all over with almonds blanched and cut lengthways.

Or, skim off the fat, and strain a quart of strong calf's feet jelly; then beat the whites of four eggs, and put them to the jelly. Set it over the fire, and stir till it boils. Then pour it into a jelly bag, and run it through several times till it is clear. Beat an ounce of sweet and the same quantity of bitter almonds to a paste, with a spoonful of rose water squeezed through a cloth; then mix it with a jelly, and add to it three spoonsful of very good cream. Set it again over the fire, and stir it till it is almost boiling. Then pour it into a bowl, stir it very often till it is almost cold, and then fill the moulds, having first wetted them.

Orange Jelly

Into two quarts of spring water put a pound of hartshorn shavings, and let it boil till it is reduced to a quart. Then pour it clear off, and let it stand till it is cold. Take the rind of three oranges, pared very thin, and the juice of six, and let them stand all night in half a pint of spring water. Then strain them through a fine hair sieve, melt the jelly, and pour the orange liquor to it. Sweeten it to the taste with double-refined sugar, and put to it a blade or two of mace, four or five cloves, half a small nutmeg, and the rind of a lemon. Beat the whites of five or six eggs to a froth, mix it well with the jelly, and set it over a clear fire. Boil it three or four minutes, then run it through a jelly bag several times till it is clear; but take great care not to shake it when pouring it into the bag.

Fruit In Jelly

Take a bason, put into it half a pint of clear stiff calf's feet jelly, and when it be set and stiff, lay in three fine ripe peaches, and a bunch of grapes with the stalk upwards. Put over them a few vine leaves, and then fill up your bowl with jelly. Let it stand till the next day, and then set your bason to the brim in hot water. As soon as you perceive it gives way from the bason, lay your dish over it, and turn your jelly carefully upon it. You may use flowers for your garnish.