Lemon Jelly

Steep two ounces of gelatine in one-half pint of cold water for one hour; then mix with it one and one-half pints of boiling water, brandy or sherry wine, the thinly-pared peel of one and the juice of three lemons, and sugar to taste. Boil all for five minutes, then remove it from the fire and allow it to cool; stir in quickly the crushed shells and beaten whites of two eggs, and boil the jelly up again without stirring. Allow it to settle for two minutes, strain through a jelly-bag, and stir in one-half pint of sherry mixed with a little brandy; pour the jelly into a fancy jelly-mould and leave till set. When ready to serve, turn the jelly out onto a dish.

Madeira Jelly

Dissolve three ounces of gelatine and one-half pound of lump-sugar in one quart of water, and then strain it through a fine hair-sieve. Mix one and one-half pints of Madeira wine with the strained liquor, turn the whole into a copper whipping-bowl packed in ice, and whip the jelly well. In about twenty minutes time remove the jelly from the ice, and whip it for ten minutes longer. If it has come to be too firm, stand the bowl in a large basin of hot water, and whip it for another minute or two. When beaten to a stiff froth, pour the jelly into a mould, pack it in ice, and leave it for a couple of hours or so. When ready to serve, dip the mould in warm water to loosen the contents, then wipe the edges of the mould and turn out the jelly.

Marbled Jelly

Take a jelly-mould, place some pieces of sweet jelly at the bottom; over these pour some more that has had milk or cream mixed with it to render it white, so as to form the veins of the marble. The jelly should be only liquid, for if it is too warm it will melt the other, and ruin the effect. Allow the jelly to get cool as soon as possible, then proceed as before, and keep on in that way until the mould is full; pack it in ice and leave it until the jelly is quite set. When ready, dip the mould in warm water, and turn out on a glass dish.

Noyau Jelly

Put one ounce of isinglass into two gills of lukewarm water, and stir over the fire until dissolved. Meanwhile put over the fire one pound of loaf-sugar, the juice of half a lemon and two gills of cold water, and boil without stirring until a thick syrup is formed; mix the syrup and one wineglassful of Noyau liquor with the dissolved isinglass, strain the jelly into a mould set in cold water, and allow it to harden before turning it out. Garnish round with preserved peaches and apricots, alternately, with points of angelica between them.

Orange Jelly

Dissolve one and one-half ounces of gelatine in two gills of boiling water and strain it. Squeeze the juice out of a sufficient number of oranges to fill three teacups, and sufficient lemons to fill one teacup; mix the juices together, strain them, and add to the dissolved gelatine. Sweeten to taste with loaf sugar, and boil the whole for a few minutes. Clarify the jelly with the whites of two eggs and their shells beaten together, and strain it through a jelly-bag. Rinse a mould out with cold water, pour the jelly into it, and leave until set and cold. When ready to serve, turn the jelly onto a fancy dish.