APPLE CHARLOTTE.
Have a tin pan well buttered, and spread around the sides and bottom nicely stewed apples. Make a rich custard; place some savoury cakes in the pan; with raspberry jam between each layer of cake; fill up with the custard, and steam a few minutes.
TO CLARIFY ISINGLASS.
Cooper’s isinglass is the best. Wash it well, and put it in a pan; and to a half pound, add a pint and a half of water, a quarter of a pound of sugar, and the juice of three lemons; let it boil slowly about fifteen minutes; removing the scum as it rises. When cold, the whites of two eggs may be added, and boiled again for a few minutes; then passed through a jelly strainer.
TO CLARIFY SUGAR.
To two pounds of loaf sugar, add one quart of water; and when the sugar is dissolved, add the whites of two eggs well beaten; let it boil slowly, until the scum has ceased rising, then pour through a strainer.
STRAWBERRY JELLY.
Pour one pint of boiling syrup upon two quarts of strawberries; let it remain until cold; then press through a jelly bag. Let it boil again, and stir in it a pint of clarified isinglass; then pour into moulds to cool.
Pine apples, oranges, or any other fruit can be made into jelly in the same way.