The juice of 6 oranges; after adding the grated rind of 1 mix the juice of two lemons, and the grated rind of one; after adding 1 pint of granulated white sugar, dissolved in a pint of cold water, freeze the mixture the same as ice cream.
Lemon Jelly.
One pound sugar; 3 lemons, sliced, and put into the sugar; 1 ounce gelatine, dissolved in cold water sufficient to cover; add a quart of boiling water, and strain into moulds.
Wine Jelly.
One box Cox's gelatine, dissolved in a little warm water; add a large goblet sherry wine, and 11⁄2 pints of boiling water; sweeten highly and boil briskly. To be eaten with cream.
Peach Jelly.
Do not pare, but rub your peaches; place them in a porcelain lined kettle, with just enough water to cover. Let them cook thoroughly—from one to two hours—then strain through a jelly-bag. To every 4 cups of juice, add 3 cups of sugar, and set on to boil again. Sometimes, when the fruit is particularly fine and fresh, three-quarters of an hour or less boiling is sufficient to make a jelly, but sometimes it takes longer. To test it, drop some in a saucer and set on ice; if it does not spread but remain rounded, it is done.
Roman Punch.
Take the juice of 4 oranges, and of the same number of lemons or limes. Dissolve 1 pound of white sugar in a pint of water. Mix all these together, and strain; after which add 1 pint of California champagne, and 2 gills of good California brandy, if desirable. Freeze the same as ice-cream.