Red Jelly

Soak one ounce of isinglass in one pint of water, and add the eighth part of the well-beaten white of an egg, put it in a saucepan over the fire, and, when nearly melted, add one pound of lump-sugar, broken small, and one-third of a tablespoonful of powdered cochineal, and ten minutes before taking from the fire, add the grated rind of three lemons. Remove the pan from the fire, and add the juice of four lemons and one-half pint of white wine. Strain through a cotton cloth, and, if it looks thick, boil up once. The saucepan should be kept covered while the jelly boils. Allow it to stand and cool before pouring into a mould, which should have the inside dampened with water.

Rhubarb Jelly Border With Whipped Cream

Cut up into pieces three pounds of rhubarb, put them into a preserving-pan with an equal quantity of sugar, and pour over a little water to prevent the pieces from sticking to the bottom or burning. Set the pan over a very gentle fire, and stir it well until the fruit is quite soft; then pass it through a fine sieve into a basin, and to each quart of pulp mix in two ounces of dissolved gelatine. Turn the preparation into an ornamental border-mould, and let it set firm. Turn it out onto a dish, fill the center with a well-whipped cream, and serve.

Rum Jelly

Put one ounce of gelatine into a basin with two breakfast cupfuls of cold water, and let it soak; then add the strained juice and thin rind of two lemons, eight ounces of stick cinnamon, a little grated nutmeg, and finally pour in one and one-half teacupful of rum. Beat well, pour the mixture into a saucepan over the fire, and stir until the gelatine has dissolved; then add the well-whisked whites of two eggs, and after it has boiled for two or three minutes pass it through a jelly-bag, continuing to strain until the jelly runs through clear; then stir in one wineglassful of brandy. Turn the jelly into a mould packed in ice, let it get quite firm; then turn it out onto a dish, and serve.

Russian Jelly

Dissolve twelve or fourteen sheets of French gelatine in a little more than one pint of water, pour it into a saucepan, sweeten with loaf sugar to taste, add the juice of one lemon, the well-whisked whites of two eggs, and two liquor glasses full of brandy; whisk the whole over the fire with an egg-beater until it boils. Put the thinly-pared rind of a lemon at the bottom of a jelly-bag, and pour the jelly over. When it runs through quite clear, whisk it until very frothy. Fill the mould with the jelly, press it down well, and stand it in a cold place. When quite cold, dip the mould quickly into hot water, wipe, turn the contents onto a dish, and serve.

Jelly Stock

Soak one and one-half ounces of gelatine, then put it in a saucepan with one quart of water, one-half pound of loaf sugar, the beaten whites and shells of two eggs, the strained juice of two lemons and one tablespoonful of whole mixed spices. Boil the ingredients slowly for about half an hour, adding a little more water occasionally to keep up the original quantity of jelly. Pass it two or three times through a jelly-bag till it is quite clear and transparent, then pour it into a basin and place it one side for use. The stock can be divided and made into as many different kinds as may be desired. Orange or lemon extracts should not be used for flavorings, as they dim the transparent clearness of the jelly and give to it a cloudy appearance.