In cold weather, a pint more of water may be added. This jelly can be colored by beet juice, saffron, or indigo, for fancy dishes.
Oranges in Jelly.
Peel and divide into halves several small-size oranges; boil them in water till a straw will pierce them, then put them into a syrup made of half a pound of sugar for each pound of fruit, and boil the oranges in it till clear. Then stir in an ounce, or more, of clarified isinglass, and let it boil a little while. Take the oranges into a dish, and strain the jelly over. Lemons may be done the same way.
Jelly Tarts.
One pound of sifted flour.
Three quarters of a pound of butter, rubbed in well.
Wet it up with about a pint of cold water, in which a bit of sal volatile, the size of a large pea dissolved in a little cold water, has been put. Beat the whole with a rolling-pin, cut it into round cakes, wet the tops with beaten egg, and strew on fine white sugar. Bake in a quick oven, and when done put a spoonful of jelly in the centre of each.
Sweet Paste Jelly Tarts.
A pint of dried and sifted flour.
A pint of sifted sugar.