utes, and strain it through a flannel bag, till it
is quite clear: pour it to the peels, and let it stand till it is a
stiff jelly.

_Orange Jelly._ No. 3.

One ounce of isinglass, dissolved in a pint of water, the juice of six
China oranges, a bit of the rind, pared thin, sweetened to the taste,
scalded, and strained. You may scoop the rind and fill the oranges, and,
when cold, halve or quarter them.

_Restorative Jelly._

Take two pounds of knuckle of veal and a pound and a half of lean beef;
set it over the fire with four pints of water; cover it close, and stew
it till reduced to half. While stewing, put in half an ounce of fine
isinglass, picked small, a little salt, and mace. Strain it off clear,
and when cold take off every particle of fat. Warm it in hot water, and
not in a pan. Take a tea-cupful twice a day.

_Strawberry Jelly._

Boil two ounces of isinglass in a quarter of a pint of water over a
gentle fire, and skim it well. Mash a quart of scarlet strawberries in
an earthen pan with a wooden spoon; then put in the isinglass, some
powdered sugar, and the juice of a good lemon--this quantity is for six
small moulds; if you do not find it enough, add a little more water;
then run it through a tamis, changing it two or three times.

_Wine Jelly._

On two ounces of isinglass and one ounce of hartshorn shavings pour one
pint of boiling water; let it stand a quarter of an hour covered close;
then add two quarts of water, and boil it well till the isinglass is
dissolved; add a pint of dry wine, sugar to your taste, four lemons, and
the whites of seven eggs well beaten. Boil it quick, and keep it
stirring all the time; then pour it through a jelly-bag, and strain it
two or three times till quite clear.

_Lemons or Seville Oranges, to preserve._

Take fine large lemons or Seville oranges; rasp the outside skin very
fine and thin; put them in cold water, and let them lie all night. Put
them in fresh water, and set them on the fire in plenty of water, and,
when they have had two or three boils, take them off, and let them lie
all night in cold water. Then put them into fresh water, and let them
boil till they are so tender that you can run a straw through them. If
you think the bitterness not sufficiently out, put them again into cold
water, and let them lie all night. Lemons need not soak so long as
oranges. To four oranges or lemons put two pounds of the best sugar and
a pint of water; boil and