loucester Jelly._

Of rice, sago, pearl barley, candied eringo root, of each one ounce; add
two quarts of water; simmer it over the fire till it is reduced to one
quart; strain it. This will produce a strong jelly; a little to be
dissolved in white wine or warm milk, and to be taken three or four
times a day.

_Another way._

Pearl barley, whole rice, sago, and candied eringo root, of each one
ounce, and half an ounce of hartshorn shavings, put into two quarts of
spring water; simmer very gently till reduced to one quart, and then rub
it through a fine sieve. Half a coffee-cup to be taken with an equal
quantity of milk in a morning fasting, and lie an hour after it, and to
be taken twice more in the day. You may then put a small quantity of
wine or brandy instead of milk.

_Lemon Jelly._

Put the juice of four lemons, and the rind pared as thin as possible,
into a pint of spring water, and let it stand for half an hour. Take the
whites of five eggs; sweeten, and strain through a flannel bag. Set it
over a slow fire, and stir it one way till it begins to thicken. You may
then put it in glasses or dishes, and colour with turmeric.

_Nourishing Jelly._

Dissolve two ounces of isinglass in a quart of port wine, with some
cinnamon and sugar: sweeten to your taste with the best white sugar. It
must not be suffered to boil, and will take two or three hours to
dissolve, as the fire must be very slow: stir it often to prevent its
boiling. It must be taken cold.

_Orange Jelly._ No. 1.

Squeeze the juice of nine or ten China oranges and one Seville orange
through a sieve into an earthen pan, adding a quarter of a pound of
double-refined sugar. Take an ounce and a half, good weight, of the best
isinglass, the peel of seven of the oranges grated, and the bitter
squeezed out through a towel; boil this peel in the isinglass, which
must be put over the fire in about a pint of water just to melt it. Stir
it all the time it is on the fire; strain and pour it to the juice of
the oranges, which boil together for about ten minutes. When you take it
off, strain it again, and put it into moulds.

_Orange Jelly._ No. 2.

Set on the fire one ounce of isinglass in a quarter of a pint of warm
water till it is entirely dissolved. Take the juice of nine oranges;
strain off clear half a pint of mountain wine, sweetened with lump sugar
to your taste, and colour it with a very little cochineal. Boil all
together for a few min