Orange Jelly. No. 2.
Set on the fire one ounce of isinglass in a quarter of a pint of warm water till it is entirely dissolved. Take the juice of nine oranges; strain off clear half a pint of mountain wine, sweetened with lump sugar to your taste, and colour it with a very little cochineal. Boil all together for a few minutes, and strain it through a flannel bag, till it is quite clear: pour it to the peels, and let it stand till it is a stiff jelly.
Orange Jelly. No. 3.
One ounce of isinglass, dissolved in a pint of water, the juice of six China oranges, a bit of the rind, pared thin, sweetened to the taste, scalded, and strained. You may scoop the rind and fill the oranges, and, when cold, halve or quarter them.
Restorative Jelly.
Take two pounds of knuckle of veal and a pound and a half of lean beef; set it over the fire with four pints of water; cover it close, and stew it till reduced to half. While stewing, put in half an ounce of fine isinglass, picked small, a little salt, and mace. Strain it off clear, and when cold take off every particle of fat. Warm it in hot water, and not in a pan. Take a tea-cupful twice a day.
Strawberry Jelly.
Boil two ounces of isinglass in a quarter of a pint of water over a gentle fire, and skim it well. Mash a quart of scarlet strawberries in an earthen pan with a wooden spoon; then put in the isinglass, some powdered sugar, and the juice of a good lemon—this quantity is for six small moulds; if you do not find it enough, add a little more water; then run it through a tamis, changing it two or three times.
Wine Jelly.
On two ounces of isinglass and one ounce of hartshorn shavings pour one pint of boiling water; let it stand a quarter of an hour covered close; then add two quarts of water, and boil it well till the isinglass is dissolved; add a pint of dry wine, sugar to your taste, four lemons, and the whites of seven eggs well beaten. Boil it quick, and keep it stirring all the time; then pour it through a jelly-bag, and strain it two or three times till quite clear.