Miss Parloa's kitchen companion

For three pints of jelly use one package of gelatine, one sheet of pink isinglass, one pint of sherry or Madeira, one pint of sugar, a generous pint and a half of water, two lemons, one clove, a two-inch piece of stick cinnamon, and the whites of two eggs. Soak the gelatine and isinglass in half a pint of cold water for two hours. Put in a stew-pan the soaked gelatine, the thin yellow rind of one lemon, and the juice of both, the wine, water, spice, and beaten whites of the eggs. Place on the fire, and stir for ten minutes. Watch carefully, and when the jelly bubbles, draw the pan back where the contents will keep just at the boiling-point. Cover, and let it stand for half an hour. At the end of that time pour it through a strainer, and then through the flannel bag. If the jelly be preferred light, omit the spice and pink isinglass. Pour the jelly into one large mould, or several small ones, and set away in a cold place to harden. It will take about six or eight hours. * Orange Jelly. Use the grated rind of two oranges and one pint of strained juice, a pint and a half of water, one pint of sugar, the juice of two lemons, one package of gelatine, and the whites of two eggs. Soak the gelatine for two hours in half a pint of cold water. Grate the orange rind into a bowl, and pour the juice on it. Let this stand for about two hours. Beat the whites of the eggs, and stir them into the orange juice. Put all the ingredients into a stew-pan, and stir over the fire for ten minutes. When the liquid bubbles, draw back, cover, and keep at the boiling-point for half an hour. Strain and mould. * Lemon Jelly. Use half a pint of lemon juice, the grated yellow rind of one lemon, one pint of sugar, a quart and one gill of water, one package of gelatine, and the whites of two eggs. Make the same as orange jelly. Combination Jelly. For this dish there must be prepared three kinds of jelly. The materials required are : one package of gelatine, one ounce of pink isinglass, three cupfuls of sugar, one pint of wine, one gill of Maraschino, the juice of three lemons, three pints and a gill of water, and one ounce of candied angelica. Divide the gelatiae into two parts, and put each part into a bowl with a gill of cold water. Soak for two hours. Soak the pink isinglass with a gill of water in a third bowl. At the end of two hours pour a pint of boiling water on one of the portions of soaked gelatine. Stir until the gelatine is dissolved, and add one cupful of the sugar and the juice of one lemon. Place the bowl in a pan of boiling water for ten minutes, and stir the contents frequently. Now add the Maraschino, and strain through a napkin. Place a two-quart mould in a large pan, and surround it with broken ice. Pour a layer of the jelly, about half an inch deep, into the mould, and let it harden. Cut the angelica in thin slices and decorate the layer of jelly with it. Wet the fruit with four table-spoonfuls of the liquid jelly. When this has hardened pour in the remainder of the jelly. Place in a cool room to harden. Now pour three gills of boiling water on the remaining half of the gelatine. Add one cupful of the sugar, the juice of one lemon, and half a pint of wine. Place the bowl in a pan of boiling water for ten minutes. Stir