E.--To two pounds of quince put three quarters of a
pound of nice sugar, and a pint of spring water. Boil them till they
are tender; then take them up and bruise them; again put them in the
liquor, and let them boil three quarters of an hour, then put it into
jars, covered as mentioned above. Those who like things very sweet put
an equal quantity of quince and sugar; but I think the flavor is less
delicious.

RASPBERRY JAM.--Take an equal quantity of fruit and sugar. Put the
raspberries into a pan, boil and stir them constantly till juicy and
well broken; add as much sugar, boil and skim it till it is reduced to
a fine jam. Put it away in the same manner as other preserves.

BLANC-MANGER.--Boil two ounces of isinglass in one pint and a half of
new milk; strain it into one pint of thick cream. Sweeten it to your
taste, add one cup of rose-water, boil it up once, let it settle, and
put it in your moulds.

Some prefer to boil two ounces of isinglass in three and a half pints
of water for half an hour, then strain it to one pint and a half of
cream, sweeten it, add a teacup of rose-water, and boil up once.

Isinglass is the most expensive ingredient in blanc-manger. Some
decidedly prefer the jelly of calves' feet. The jelly is obtained
by boiling four feet in a gallon of water till reduced to a quart,
strained, cooled, and skimmed. A pint of jelly to a pint of cream; in
other respects done the same as isinglass blanc-manger. Some boil a
stick of cinnamon, or a grated lemon-peel, in the jelly. The moulds
should be made thoroughly clean, and wet with cold water; the white of
an egg, dropped in and shook round the moulds, will make it come out
smooth and handsomely.

PORK JELLY.--Some people like the jelly obtained from a boiled hand
of pork, or the feet of pork, prepared in the same way as calf's-foot
jelly; for which see page 31.

The cloths, or jelly-bags, through which jelly is strained, should be
first wet to prevent waste.

CRANBERRY JELLY.--Mix isinglass jelly, or calf's-foot jelly, with a
double quantity of cranberry juice, sweeten it with fine loaf sugar,
boil it up once, and strain it to cool.

RICH CUSTARDS.--Boil a pint of milk with lemon-peel and a stick of
cinnamon. While it is boiling, beat up the yolks of five eggs with
a pint of cream. When the milk tastes of the spice, pour it to the
cream, stirring well; sweeten it to taste. Give the custard a simmer,
till of a proper thickness, but do not let it b