Red Currant Jelly

Gather the currants, and strip them off the stalks, as before directed. Put them into a large stewpot, tie paper over them, and let them stand an hour in a cool oven. Then strain them through a cloth, and to every quart of juice add a pound and a half of loaf sugar, broken into small lumps. Stir it gently over a clear fire till the sugar is melted, skim it well, and let it boil pretty quick for twenty minutes. Then pour it hot into pots ; for if suffered to cool, it will break the jelly, and will not set so well as when it is hot. Put brandy-papers over them, and keep them in a dry place. In the same manner, a pretty jelly may be made of half white and half red currants.

Ribband Jelly

Take four calf's feet, take out the great bones, and put the feet into a pot with ten quarts of water, three ounces of hartshorn shavings, the same quantity of isinglass, a nutmeg quartered, and four blades of mace: boil it till it comes to two quarts, then strain it through a flannel bag, and let it stand twenty-four bours. Scrape off all the fat from the top very clean, slice the jelly, and put to it the whites of six eggs beaten to a froth. Boil it a little, and strain it through a flannel bag. Then run the jelly into little high glasses, and run every colour as thick as the finger; but observe, that one colour must be thoroughly cold before another is put on ; and that which is put on must be but blood-warm, otherwise they will mix together. Colour red with cochineal, green with spinach, yellow with saffron, blue with syrup of violets, white with thick cream, and sometimes the jelly by itself.

Hen And Chickens In Jelly

Having made some flummery with plenty of sweet almonds in it, colour part of it brown with chocolate, and put it into a mould of the shape of a hen. Then colour some more flummery with the yolk of a hard egg beat as fine as possible, and leave some of the flummery white. Then fill the moulds of seven chickens, three with white flummery, three with yellow, and one of the colour of the hen. When cold, turn them into a deep dish, and put round them lemon peel boiled tender, and cut like straw. Then put a little clear calf's feet jelly under them, to keep them to their places. Let it stand till it is stirf, and then fill up the dish with more jelly.

Hartshorn Jelly

Take half a pound of hartshorn shavings, and boil in three quarts of water over a gentle fire till it becomes a jelly : if a little is taken out to cool, and it hangs on the spoon, it is enough. Strain it while hot, and put it in a well-tinned saucepan : put to it a pint of Rhenish wine, and a quarter of a pound of loaf sugar; beat the whites of four eggs or more to a froth, stir it all together, that the whites may mix well with the jelly, and pour it in as if for cooling it. Let it boil two or three minutes, then put in the juice of three or four lemons, and let it boil a minute or two longer. When finely curdled, and of a pure white colour, pour the jelly into a swan-skin jelly-bag over a bowl or a bason. Strain it in this manner several times till it is as clear as rock water, and then fill the glasses with a spoon. Have ready the thin ,rind of some lemons, and having half filled the glasses, throw the peel into the bason. When the jelly is all run out of the bag into the bason, fill the rest of the glasses with a clean spoon, and the lemon peel will give the jelly a fine amber colour. No rule is to be given for putting in the ingredients, as taste and fancy only can determine it; but most people like to have them sweet, and indeed they are insipid if they are not so.