Peach Jelly

Procure some large peaches, not too ripe; wipe them well and take out the stones; cut the peaches in quarters, and put them in a covered jar. Crack the stones, cut the kernels into small pieces, and put them in with the peaches. Set the jar in a saucepan of boiling water, taking care it does not come over the top, and let it boil till the peaches are soft. Strain them through a jelly-bag to extract all the juice; measure the juice, and put it in a preserving-pan with one pound of sugar for every pint of juice. Boil them for twenty minutes and skin carefully. Turn the jelly into glasses and when cold, lay a round of paper that has been dipped in brandy on each, put another paper on the top and tie down. They will keep in good condition for some time.

Pear Jelly

Select ripe juicy pears and cut them into quarters. Put them in a preserving-pan with one pint of water for every four pounds of pears, place them over a slow fire, and boil till reduced to a pulp. Put the pears into a jelly-bag, which should be hung over a basin, and let them drain for twelve or fourteen hours. At the end of that time squeeze the bag to obtain any juice that may not have run through into the basin, measure the juice, and put it into the preserving-pan with four ounces of loaf-sugar for every breakfast cupful of it. Flavor with a small quantity of lemon-juice, and boil it over a brisk fire stirring continually until reduced to a jelly. Turn the jelly into small jars, leave it until cold, then put a brandied paper on the top of each and cover with parchment, tieing it down securely. Keep the jars in a dry store cupboard for use.

Plain Jelly

Pare thinly the rinds of two oranges and one lemon and put them into a saucepan with one breakfast cupful of powdered sugar, one-fourth ounce of cinnamon broken into small pieces, half a dozen cloves, a small blade of mace, the broken shells and whites of two eggs, one and one-half ounces of gelatine and one and one-half pints of water. Whisk all over the fire until boiling, then move it to the side and simmer for ten minutes; cover with one teaspoonful of cochineal or caramel, strain through a jelly-bag two or three times, pour it into a mould and leave till set before pouring out.

Port Wine Jelly

Place in a basin an ounce of isinglass, together with half that quantity of gum arabic and mix in a pint of port wine covering it over with a plate and leaving it until the following morning, then turn it into a lined saucepan and mix in with it a couple of ounces of brown sugar candy and a small piece of nutmeg, simmering it gently until the isinglass is dissolved. Then strain the jelly through a fine hair-sieve and pour it into a mould, and when it has become quite cold turn it out onto a dish, and serve.

Raspberry Jelly

Remove the tops and pick carefully over one pint of freshly-gathered raspberries; put them into a saucepan with a little water, and stir until they are hot, then strain them through a jelly-bag. Mix with the liquor one ounce of dissolved isinglass and one-half pound of fine sugar, stir the whole over the fire until hot, then pass it through a fine hair-sieve. Pour the jelly into a mould, and pack it in ice until set. Dip the mould in tepid water, turn the jelly out onto a dish, garnish with candied fruit, and serve.