Strengthening Jelly.
Boil ¾ lb. hartshorn shavings, 1½ oz. of isinglass and candied eringo root, in 5 quarts of water, to a strong jelly, strain it, add ¼ lb. brown sugar candy, the juice of a Seville orange, and ½ pint of white wine. A wine-glassful three times a day.—Or: put 2 oz. of the best isinglass, 1 oz. gum arabic, 2 oz. white sugar candy, and a little nutmeg, in a white jar with a pint of Port or sherry, and simmer it twenty-four hours in a vessel of water; then strain it. Take the size of a walnut three times a day.
Gloucester Jelly.
Boil 2 oz. hartshorn shavings, 2 oz. pearl barley, 1 oz. sago, ½ oz. candied eringo root, and 3 pints of water, till reduced to a quart. A tea-cupful, warmed, morning and evening, in wine, milk, broth, or water.
Port Wine Jelly.
Boil 1 pint of Port wine, 1 oz. isinglass, 1 oz. sugar candy, ¼ oz. gum arabic, and ½ a nutmeg, grated, five minutes, and strain it through muslin. Some add lemon peel and juice, cloves, and nutmeg. For table, colour it with cochineal.
Arrow-root Jelly.
If genuine, this is very nourishing. Put ½ pint of water into a saucepan, with a wine-glass of sherry, or a table-spoonful of brandy, sugar, and grated nutmeg; let it come quickly to a boil; rub smooth a dessert-spoonful of arrow-root in two table-spoonsful of cold water; stir this by degrees into the wine and water, put it all into the same saucepan, and boil it three minutes.—Or: pour boiling (not merely hot) water over the arrow-root, and keep stirring; it will soon thicken. Add brandy, lump sugar, and, if approved, lemon juice.
Tapioca Jelly.
Wash well, and soak it five or six hours, changing the water two or three times; simmer it in the last water, with a piece of lemon peel, until clear; add lemon juice, wine, and sugar to taste.