Raspberry Jelly

Dissolve one ounce of gelatine in half a pint of water, add three quarters of a pint of raspberry syrup (with a spoonful of lemon juice, or fifteen grains of tartaric acid), boil and skim, and pour it into the mould.

Punch Jelly

Take a pound of loaf sugar, one ounce and a half of isinglass, the juice of four Seville oranges four lemons, a wineglassful of brandy, and one of rum. Melt the isinglass in a pint or more of boiling water, then strain it quite hot through a fine sieve upon the punch. Stir it, and put it in a mould.

Calf's Feet Jelly

Put a set of calf's feet, well cleaned, into a pan with five quarts of water, and let them boil gently till reduced to two quarts. Then take out the feet, let the jelly become quite cold, skim the fat off clean, and clear the jelly from the sediment. Beat the whites of eight eggs to a froth, then add one bottle of raisin wine or sherry, squeeze in the juice of from eight to twelve lemons, and the peel of five or six. Sweeten it to the taste (about two pounds and a quarter of loaf sugar). When the stock is boiling, take three spoonfuls of it, and keep stirring it with the wine and eggs, to prevent it from curdling; then add a little more stock and still keep stirring, and then put it into the pan; let it boil twenty minutes, and about the middle of the time pour in half a teacup of cold water; pour it into a flannel bag, and let it run into a basin. Keep pouring it back into the bag gently till it runs clear. Let it settle a little, after boiling, before pouring it into the bag, and be nearly cold before going into the mould. The eggs and wine must be carefully mixed, or it will curdle. If loosening the edges and shaking the jellies or blancmange is not sufficient, try dipping the mould for one instant into very hot water, or lay under it a cloth that has been dipped in hot water.

Jelly With Gelatine

Take two ounces and three quarters of gelatine, dissolved in about a quart of water, four lemons, one pound of loaf sugar, nearly half a bottle of raisin wine, or a little brandy and less of the wine, as little white of egg is necessary to clear it, as the egg takes from the stiffness of the jelly. Boil altogether, strain through a jelly bag, and put into a mould.

Apple Jelly

Quarter a peck of codlings, put them into a preserving-pan with the peel of a lemon, a small piece of cinnamon, and six cloves; add as much spring water as will just cover them. Boil the whole to a pulp, then run them through a jelly-bag, and to every pint of juice, put three-quarters of a pound of good loaf-sugar; boil it fast until it jellies; then pour it into pots or moulds. August is the best time to make this jelly, when the codlings are full grown, but not ripe. Crabs greatly improve this jelly, and when they are not to be had, a little lemon juice.

Jelly may be made of any kind of fruit by putting the fruit into a preserving-pan with its own weight of sugar, boiling and skimming it until it will jelly; then pour the whole through a jelly-bag, but do not press it; take what remains in the bag, and boil it a quarter of an hour for jam, and put the juice into another stew-pan, and boil the same time. This method saves the trouble of pressing, and prevents waste.

Marmalade Jelly

To every pound of Seville oranges, put three pints of water, cut the oranges into quarters, keeping out all the seeds; separate the rind first, and steep it in water twenty-four hours, or even longer, to take off the bitter; then boil the peel slowly with the oranges, till it is tender; run all through a jelly-bag, and to every pint add one pound of loaf sugar, then boil it at least half an hour. A lemon or two, cut up with the oranges, is an improvement. The peel requires to be boiled some hours.