To one quart of syrup add one quart of clarified isinglass, the juice of four lemons, and a pint of good Madeira wine. Pour it into moulds, and place them in ice.
RASPBERRY CREAM.
Bruise in a bowl two quarts of ripe raspberries, with half a pound of powdered sugar; rub them through a sieve. Mix with the juice, one pint of whipped cream, and one pint of clarified isinglass. Pour it into a mould which has been rubbed with sweet oil; set it in ice; and when cold turn it out on a dish.
CHOCOLATE CREAM.
Make a quart of rich vanilla chocolate; add to it one quarter of a pound of sugar, and the yolks of six eggs. Stir all together over the fire a few minutes. Then add a half pint of whipped cream, and a pint and a half of clarified isinglass. Mix well together, and pour into moulds.
PEACH CHEESE.
Stone and pare a quarter of a peck of ripe peaches; put them into a porcelain lined kettle, with one pound of loaf sugar, and a little water; stir over the fire until all is dissolved; rub it through a hair sieve into a bowl; add one pint of clarified isinglass; fill the moulds, and place them in the ice; when it is firm turn it out; and cover the top with whipped cream.
CALF’S FEET JELLY.
Take two sets of calves’ feet, and one of pigs’ feet; put them in a kettle with two gallons of water; let it boil down one-half; strain it and set it away till the next day; before you put it on the fire, skim it well; add half a gallon of wine and a pint of brandy, the juice of eight lemons, the skins of four, pared from the rind, four sticks of cinnamon, sugar to your taste, the whites of ten eggs beaten to a froth; mix all in the stock when cold. Let it boil twenty minutes. If the stock is very stiff, ten will be sufficient; then strain it through a jelly-strainer.