ng to SALMON'S _Cookery_,
8vo. London, 1710. See page 405; and No. 268 in NOTT'S _Cook's
Dictionary_, 8vo. 1724.

_White, Red, or Black Currant, Grape, Raspberry, &c.
Jelly._[298-*]--(No. 479*.)

Are all made precisely in the same manner. When the fruit is full ripe,
gather it on a dry day: as soon as it is nicely picked, put it into a
jar, and cover it down very close.

Set the jar in a saucepan about three parts filled with cold water; put
it on a gentle fire, and let it simmer for about half an hour. Take the
pan from the fire, and pour the contents of the jar into a jelly-bag:
pass the juice through a second time; do not squeeze the bag.

To each pint of juice add a pound and a half of very good lump sugar
pounded; when it is dissolved, put it into a preserving-pan; set it on
the fire, and boil gently; stirring and skimming it the whole time
(about thirty or forty minutes), _i. e._ till no more scum rises, and it
is perfectly clear and fine: pour it while warm into pots; and when
cold, cover them with paper wetted in brandy.

Half a pint of this jelly, dissolved in a pint of brandy or vinegar,
will give you excellent currant or raspberry brandy or vinegar. To make
sweet sauce, see No. 346.

_Obs._--Jellies from other fruits are made in the same way, and cannot
be preserved in perfection without plenty of good sugar.

Those who wish jelly to turn out very stiff, dissolve isinglass in a
little water, strain through a sieve, and add it in the proportion of
half an ounce to a pint of juice, and put it in with the sugar.

The best way is the cheapest. Jellies made with too small a proportion
of sugar, require boiling so long; there is much more waste of juice and
flavour by evaporation than the due quantity of sugar costs; and they
neither look nor taste half so delicate, as when made with a proper
proportion of sugar, and moderate boiling.

_Mock Arrack._--(No. 480.)

Dissolve two scruples of flowers of benjamin in a quart of good rum, and
it will immediately impart to it the inviting fragrance of "Vauxhall
nectar."

_Calves'-Feet Jelly._--(No. 481.)

Take four calves' feet (not those which are sold at tripe-shops, which
have been boiled till almost all the gelatine is extracted; but buy them
at the butcher's), slit them in two, take away the fat from between the
claws, wash them well in lukewarm water; then put them in a large
stew-pan, and cover them with water: when the liquor boils, skim it
wel