em
strain all night, do not squeeze them. To every pint of juice put one
pound of white sugar; put in the juice of the lemons you had before
pared, but strain it through muslin. You may also put in about a
teaspoonful of essense of lemon; let it boil for at least twenty
minutes; it will look redder than at first; skim it well at the time.
Put it either in shapes or pots, and cover it the next day. It ought
to be quite stiff and very clear.

APPLE JELLY.--Prepare twenty golden pippins; boil them in a pint and
a half of water from the spring till quite tender; then strain the
liquor through a colander. To every pint put a pound of fine sugar;
add cinnamon, grated orange or lemon; then boil to a jelly.

ANOTHER.--Prepare apples as before, by boiling and straining; have
ready half an ounce of isinglass boiled in half a pint of water to a
jelly; put this to the apple-water and apple, as strained through
a coarse sieve; add sugar, a little lemon-juice and peel; boil all
together, and put into a dish. Take out the peel.

CALF'S FOOT LEMON JELLY--Boil four quarts of water with three calf's
feet, or two cow heels, till half wasted; take the jelly from the fat
and sediment, mix with it the juice of a Seville orange and twelve
lemons, the peels of three ditto, the whites and shells of twelve
eggs, sugar to taste, a pint of raisin wine, 1 oz. of coriander seeds,
1/4 oz. of allspice, a bit of cinnamon, and six cloves, all bruised,
after having mixed them cold. The jelly should boil fifteen minutes
without stirring; then clear it through a flannel bag.

CHERRY JELLY.--Cherries, 5 lbs.; stone them; red currants, 2 lbs.;
strain them, that the liquor may be clear; add 2 lbs. of sifted loaf
sugar, and 2 ozs. of isinglass.

CHOCOLATE CARAMEL--One pint milk, half pound butter, half pound
Cadbury's chocolate, three pounds sugar, two spoons vanilla. Boil
slowly until brittle.

CURRANT JELLY, RED OR BLACK--Strip the fruit, and in a stone jar stew
them in a saucepan of water or on the fire; strain off the liquor, and
to every pint weigh 1 lb. of loaf sugar; put the latter in large lumps
into it, in a stone or China vessel, till nearly dissolved; then put
it into a pre-serving-pan; simmer and skim. When it will jelly on a
plate put it in small jars or glasses.

GREEN GOOSEBERRY JELLY--Place the berries in hot water on a slow fire
till they rise to the surface; take off; cool with a little water, add
also a little vinegar and salt to gr