Clear Orange Jelly.
Rasp the rind of your oranges, and squeezing six or eight oranges, and the juice of three lemons with four ounces of isinglass, whisk the whites of five eggs among it, and let it boil, then strain it through a lawn sieve, put it into moulds; allow to this quantity, six ounces of sugar.
Blanch Mange.
Pound four ounces of almonds with a few bitter ones, and a little orange flower water, fine; mix them in a pint of cream, and half a pint of milk, put in six ounces of isinglass, and a quarter of a pound of sugar; boil all together till the isinglass is consumed, then strain, and put it into moulds.
Ge Mange.
Squeeze the juice of six oranges, and rasp the rinds of two, put it into a pint and a half of cream, with a little sugar, add to that about four ounces of isinglass; boil it till it is dissolved, put in a little saffron as it is boiling, and set it by in moulds.
To make Lemonade.
To half a pint of clarified sugar, put the juice of five lemons, and rasp the rind of one, add to this a pint of spring water, then pass it through a lawn sieve, and set it by for use.
To make Orgeat for present Use.
Pound four ounces of blanched almonds very fine, with a few bitter ones, and a little water, mix with that a quart of clear spring water, and a table spoonful of orange flower water: sweeten to your palate, and strain it through a lawn sieve for use.