Take a large chicken, cut it up into very small pieces, bruise the bones, and put the whole into a stone jar with a cover that will make it water tight. Set the jar in a large kettle of boiling water, and keep it boiling for three hours. Then strain off the liquid, and season it slightly with salt, pepper, and mace; or with loaf-sugar and lemon juice, according to the taste of the person for whom it is intended.
Return the fragments of the chicken to the jar, and set it again in a kettle of boiling water. You will find that you can collect nearly as much jelly by the second boiling.
This jelly may be made of an old fowl.
BREAD JELLY.—
Measure a quart of boiling water, and set it away to get cold. Take one-third of a six cent loaf of bread, slice it, pare off the crust, and toast the crumb nicely of a light brown. Then put it into the boiled water, set it on hot coals in a covered pan, and boil it gently, till you find by putting some in a spoon to cool, that the liquid has become a jelly. Strain it through a thin cloth, and set it away for use. When it is to be taken, warm a tea-cupful, sweeten it with sugar, and add a little grated lemon-peel.
ARROW ROOT JELLY.—
Mix three table-spoonfuls of arrow root powder in a tea-cup of water till quite smooth; cover it, and let it stand a quarter of an hour. Put the yellow peel of a lemon into a skillet with a pint of water, and let it boil till reduced to one half. Then take out the lemon-peel, and pour in the dissolved arrow root, (while the water is still boiling;) add sufficient white sugar to sweeten it well, and let it boil together for five or six minutes. It may be seasoned (if thought necessary) with two tea-spoonfuls of wine, and some grated nutmeg.
It may be boiled in milk instead of water, or in wine and water, according to the state of the person for whom it is wanted.
RICE JELLY.—
Having picked and washed a quarter of a pound of rice, mix it with half a pound of loaf-sugar, and just sufficient water to cover it. Boil it till it becomes a glutinous mass; then strain it; season it with whatever may be thought proper; and let it stand to cool.