1280. For A Small Pint Mould Of Orange Jelly

One ounce and a half of isinglass boiled in a pint of water, squeeze six China oranges and two Seville, and the juice of two lemons, sweeten to your taste, then boil the whole together with a little of the peel, strain it through a fine sieve, let it stand till cold; before you pat it in your mould add a few spoonfuls of brandy.

1281. Raspberry Jelly

Take two thirds of raspberries and one third of red currants, pick them, press the juice through a sieve into a jar, cover and place it in a cellar, or any other cool place for three days, at the end of that time raise the thick skin formed on the top, and pour the juice into another vessel, weigh it, and put it with half the quantity of sugar into a preserving pan; set it on the fire, a great deal of scum will rise at first, which must all be taken off, leave it on the fire for an hour, then pour a few drops on a cold plate, if it cools of the proper consistence for jellies take it from the fire, and whilst hot pour it into pots. Let the jelly be quite cold before covered.

1282. Syrup Of Raspberry Vinegar

. Take a large wide-mouth bottle, pour into it two quarts of the best vinegar, and as many picked raspberries as the bottle will hold, taking care that the vinegar does come above them; let these stand covered for a week, at the end of that time pour both vinegar and raspberries on to a silk sieve, pressing the latter lightly that the juice may run through with the vinegar, when perfectly clear weigh it, and put double its weight of refined sugar crushed, pour the vinegar in, close the matrass, and set it in a moderately heated bain marie; as soon as the sugar is dissolved let the fire go out gradually, and when the syrup is cold bottle it. The corks should be sealed to exclude the air entirely.

1283. Rose Jelly

Make a clear apple jelly, colour it with cochineal infused in double distilled rose-water, and just before the last boiling put in half a glass of the best double distilled rose-water.

1284. Ratafja Without Sugar Or Syrup

Press the juice from some cherries into a pan, and leave it a quarter of an hour, then, put it into a large bottle with the kernels, and also some apricot kernels; to this add, if you wish, the ratafia deep-coloured, the juke of two or three pounds of black cherries, put to your juice a half or third of the best brandy, and then bottle it, and when the fermentation has ceased cork the bottles; if the air is excluded this ratafia will keep years.

1285. Rum Jelly

To a quart bottle of common, white wine add a pound of lump sugar reduced to syrup and clarified, then, take an ounce of isinglass, dissolve it thoroughly, strain it through a sieve and mix it with the syrup milk warm, when this mixture is nearly cold pour it into the white, wine, stir it well so as to mix it completely, then add a spoonful or more according to the strength you desire of old Jamaica rum, stir it and pour it into a mould, or glasses if intended to hand round for evening parties.