ned from the seeds, one
pound and a half of powdered loaf sugar, a little pounded cinnamon and
mace, and the rind thinly pared from two of the lemons; wash eight eggs
very clean, whip up the whites to a froth, crush the shells and put with
them, mix it with the jelly, set it on the fire, stir it occasionally
till the jelly is melted, but do not touch it afterwards. When it has
boiled till it looks quite clear on one side, and the dross accumulates
on the other, take off carefully the thickest part of the dross, and
pour the jelly in the bag; put back what runs through, until it becomes
quite transparent--then set a pitcher under the bag, and put a cover all
over to keep out the dust: the jelly looks much prettier when it is
broken to fill the glasses. The bag should be made of cotton or linen,
and be suspended in a frame made for the purpose. The feet of hogs make
the palest coloured jelly; those of sheep are a beautiful amber-colour,
when prepared.

* * * * *

A SWEETMEAT PUDDING.

Make a quart of flour into puff paste; when done, divide it into three
parts of unequal size; roll the largest out square and moderately thin,
spread over it a thin layer of marmalade, leaving a margin all round
about an inch broad; roll the next largest in the same manner, lay it
on, cover that with marmalade, leaving a margin; then roll the smallest,
and put it on the other two, spreading marmalade; fold it up, one fold
over the other, the width of your hand--press the ends together, tie it
in a cloth securely, and place it in a kettle of boiling water, where it
can lie at length without doubling; boil it quickly, and when done, pour
melted butter with sugar and wine in the dish.

* * * * *

TO MAKE AN ORANGE PUDDING.

Put two oranges and two lemons, into five quarts of water--boil them
till the rinds are quite tender; take them out, and when cold, slice
them thin, and pick out the seeds; put a pound of loaf sugar into a pint
of water--when it boils, slice into it twelve pippins pared and
cored--lay in the lemons and oranges, stew them tender, cover the dish
with puff paste, lay the fruit in carefully, in alternate layers--pour
on the syrup, put some slips of paste across, and bake it.

* * * * *

AN APPLE CUSTARD.

Pare and core twelve pippins, slice them tolerably thick, put a pound of
loaf sugar in a stew pan, with a pint of water and