pound of picked fruit allow one gill of water; set them on the
fire in the preserving-pan to scald, but do not let them boil; bruise
them well with a silver fork, or wooden beater; take them oft and
squeeze them through a hair sieve, and to every pint of juice allow a
pound of loaf or raw sugar; boil it ten minutes.

2128. Apricot Jelly.

Divide two dozen ripe apricots into halves, pound half of the kernels
in a gill of water, and a teaspoonful of lemon juice; reduce the fruit
to a pulp, and mix the kernels with it; put the whole into a stewpan
with a pound of sugar, boil thoroughly, skim till clear, and put into
small pots.

2129. Ox-heel Jelly.

Ox-heel Jelly is made in the same way as Calves' Feet Jelly (_See
par._ 2132).

2130. Arrowroot Jelly.

A tablespoonful of arrow-root, and cold water to form a paste; add a
pint of boiling water; stir briskly, boil for a few minutes. A little
sherry and sugar may be added. For infants, a drop or two of the
essence of caraway seed or cinnamon is preferable.

2131. An Excellent Jelly.

(_For the Sick room._)--Take rice, sago, pearl-barley, hartshorn
shavings, each one ounce; simmer with three pints of water to one, and
strain it. When cold, it will be a jelly, which give, dissolved in
wine, milk, or broth, in change with the other nourishment.

2132. Calves' Feet Jelly.

It is better to buy the feet of the butcher, than at the tripe-shop
ready boiled, because the best portion of the jelly has been
extracted. Slit them in two, and take every particle of fat from the
claws; wash well in warm water, put them in a large stewpan, and cover
with water; skim well, and let them boil gently for six or seven
hours, until reduced to about two quarts, then strain and skim off any
oily substance on the surface. It is best to boil the feet the day
before making the jelly, as, when the liquor is cold, the oily part
being at the top, and the other being firm, with pieces of blotting
paper applied to it, you may remove every particle of the oily
substance without wasting the liquor. Put the liquor in a stewpan to
melt, with a pound of lump sugar, the peel of two lemons, and the
juice of six, six whites and shells of eggs beat together, and a
bottle of sherry or Madeira; whisk the whole together until it is on
the boil, then put it by the side of the stove, and let it simmer a
quarter of an hour; strain i