Apple Jelly.
Pare 12 firm apples, and simmer them in a quart of water till quite cooked, but not broken; strain the liquor, and put to it 2 oz. isinglass, the juice of 2 lemons, the peel of one cut thin, sugar to taste, and a little cochineal, tied in muslin; boil till the isinglass is dissolved and the jelly of a nice colour, strain, and pour it into a mould.
Isinglass Jelly.
Dissolve 1 oz. isinglass in ½ pint of water, and put to it ½ lb. lump sugar, the juice of a large lemon, the peel cut thin, and a pint of sherry; boil five minutes, then strain it into a mould.
Gâteau de Pomme.
Dissolve 1½ oz. isinglass in ½ pint water, and boil it with ½ lb. sugar, the juice and rind of a lemon and 1 lb. of apples, pared and cored; boil it three quarters of an hour, pour it into a mould; when quite cold, turn it into a glass dish, and pour a good custard round.
A Bird's Nest.
Make some clear jelly, of an amber colour, and fill a small round basin half full. Have some bird's eggs blown, fill them with blancmange; when the latter is quite cold, peel off the shells, and it will represent small eggs. Put some moss round a glass dish, turn the jelly out, into the middle, lay some lemon peel, cut in thin strips to represent straws, on the jelly, and the eggs on the top.
Strawberry Jelly.
Boil 2 oz. isinglass in ¼ pint of water till dissolved, skimming it all the time; then strain and let it cool. Mash a quart of fresh fruit in an earthen vessel, with a wooden spoon; add powdered sugar and a very little water. Pass it through a jelly bag, stir the melted isinglass into it, and fill your mould.—Raspberry and red currant jelly in the same way.