een them. In two hours drain, and
put them in cold water a minute; drain, and mix with an equal weight
of sugar; boil slowly 20 minutes; sieve, and put into glasses.

ICELAND MOSS JELLY--Moss, 1/2 to 1 oz.; water, 1 quart. Simmer down to
1/2 pint. Add fine sugar and a little lemon juice. It may be improved
with 1/4 ounce of isinglass. The moss should first be steeped in cold
water an hour or two. ISINGLASS JELLY--Boil one ounce of isinglass in
a quart of water, with 1/4 ounce of Jamaica pepper-corns or cloves,
and a crust of bread, till reduced to a pint. Add sugar. It keeps
well, and may be taken in wine and water, milk, tea, soup, etc.

LEMON JELLY CAKE--Take four eggs, one cup sugar, butter the size of an
egg, one and a half cups flour, half cup sweet milk, two teaspoons of
baking powder. Jelly.--One grated lemon, one grated apple, one egg,
one cup sugar, beat all together, put in a tin and stir till boils.

LEMON JELLY--Take one and a half packages of gelatine, one pint cold
water, soak two hours, then add two teacups sugar, one pint boiling
water; stir all together, add the juice of two lemons or one wineglass
wine, strain through a cloth, and put in a mold.

ORANGE JELLY--It may be made the same as lemon jelly, which see. Grate
the rind of two Seville and of two China oranges, and two lemons;
squeeze the juice of three of each, and strain, and add to the juice
a quarter of a pound of lump sugar, a quarter of a pint of water, and
boil till it almost candies. Have ready a quart of isinglass jelly
made with two ounces; put to it the syrup, boil it once up; strain off
the jelly, and let it stand to settle as above, before it is put into
the mold.

QUINCE JELLY--Cut in pieces a sufficient quantity of quinces; draw off
the juice by boiling them in water, in which they ought only to swim,
no more. When fully done drain, and have ready clarified sugar, of
which put one spoonful to two of the juice; bring the sugar to the
_souffle_; add the juice, and finish. When it drops from the skimmer
it is enough; take it off, and pot it.

JELLY OF SIBERIAN CRABS--Take off the stalks, weigh and wash the
crabs. To each one and a half pounds, add one pint of water. Boil them
gently until broken, but do not allow them to fall to a pulp. Pour
the whole through a jelly-bag, and when the juice is quite transparent
weigh it; put it into a clean preserving-pan, boil it quickly for ten
minutes, then add ten ounces of fine sugar to each