Recipes for the million

JELLY (INVALIDS’). — Take an ounce each of sago, pearl barley and hartshorn shavings, and put them into three pints of water ; simmer to one-third of the quantity, then strain. When cold it will be a jelly, of which give, dissolved in milk, wine, or broth, in change with other nourishment. JELLY (ISINGLASS). — Boil two ounces of isinglass in half a gallon of water, with one ounce of cloves and the top crust of a loaf. When reduced to half the quantity, sweeten with sugar. This jelly is very strengthening, and mav be taken in wine, milk, or other liquids. JELLY (LEMON).— This is made in the same way as orange jelly, with the exception that being more acid a greater quantity of sugar is required. Each lemon should be smelt before it is used, as one musty one would spoil the flavour. JELLY (MADEIRA WINE). — Tins jelly is made exactly like that of calves’ feet. When the jelly is nearly clarified pour into the stewpot containing the calves’ feet a bottle or two of Madeira and half a bottle of brandy. This keeps good longer than most jellies and is very nourishing. JELLY (MARBLE). — Thoroughly oil a mould, and nearly fill it with different coloured jellies, arranging them in lumps like rock-work, then take some cool but still liquefied crystal jelly, run it into the mould, and allow it to set before turning it out. JELLY (MEAT), for Pies. — Put into a saucepan a good-sized piece of beef, a knuckle of veal, two calves’ feet, a couple of onions, with cloves, a bunch of parsley, three or four shalots, bav leaves, and spices Sweat the whole over a slow fire, then moisten with some good broth ; stew very gently for four hours, keeping it closely covered. When done season 108 to taste, and clarify by beating into it the whites of eggs. It will keep for some time if put into ice. JELLY (ORANGE). — Peel half a dozen oranges, throw the peel into a little water and stand it on the stove, but do not let it boil. Squeeze the juice of the oranges through a sieve into an earthen pan, then pour the infusion of the peel through the sieve. Put a pound of sugar in a pan ; pour a drop of the white of an egg into a pint of water, whip it till it gets white, and add it to the sugar. Set it over the fire, and when a froth rises put in a little more water; skim frequently, and when it bubbles pour in the juice of the fruit ; stir together, without allowing it to boil ; skim well, pass through a jelly bag, and add isinglass. This jelly must not be made too firm. A little brandy is sometimes added, but it is questionable whether it is improved thereby. JELLY (PEAR). — Boil some French pears to a pulp, then add their weight in sugar, and boil again for twenty minutes, or tiil it is thick enough ; put into jars, and cover in the usual manner. JELLY (RASPBERRY). — Put the fruit into a pan with some sugar, stir them together, and let them lay for an hour, then add a little water ; put the whole into a jelly bag, and mix cold isinglass with the juice. Care must be taken not to bruise the seeds of the fruit, as this would detract from the clearness of the jelly. JELLY, Red Colouring for. — Take one scruple of finely-powdered cochineal and two drams of cream of tartar, and boil them very slowly for thirty minutes in half a pint of water.