RICE JELLY.—­Boil a quarter of a pound of rice flour with half a pound of loaf sugar, in a quart of water, till the whole becomes one glutinous mass, then strain off the jelly and let it stand to cool.  This food is very nourishing and beneficial to invalids.

APPLE MARMALADE.—­Scald apples till they will pulp from the core; take an equal weight of sugar in large lumps, and boil it in just water enough to dip the lumps well, until it can be skimmed, and is a thick syrup; mix this with the apple pulp, and simmer it on a quick fire for fifteen minutes.  Keep it in pots covered with paper dipped in brandy.

QUINCE MARMALADE.—­To two pounds of quince put three quarters of a pound of nice sugar, and a pint of spring water.  Boil them till they are tender; then take them up and bruise them; again put them in the liquor, and let them boil three quarters of an hour, then put it into jars, covered as mentioned above.  Those who like things very sweet put an equal quantity of quince and sugar; but I think the flavor is less delicious.

RASPBERRY JAM.—­Take an equal quantity of fruit and sugar.  Put the raspberries into a pan, boil and stir them constantly till juicy and well broken; add as much sugar, boil and skim it till it is reduced to a fine jam.  Put it away in the same manner as other preserves.

BLANC-MANGER.—­Boil two ounces of isinglass in one pint and a half of new milk; strain it into one pint of thick cream.  Sweeten it to your taste, add one cup of rose-water, boil it up once, let it settle, and put it in your moulds.

Some prefer to boil two ounces of isinglass in three and a half pints of water for half an hour, then strain it to one pint and a half of cream, sweeten it, add a teacup of rose-water, and boil up once.

Isinglass is the most expensive ingredient in blanc-manger.  Some decidedly prefer the jelly of calves’ feet.  The jelly is obtained by boiling four feet in a gallon of water till reduced to a quart, strained, cooled, and skimmed.  A pint of jelly to a pint of cream; in other respects done the same as isinglass blanc-manger.  Some boil a stick of cinnamon, or a grated lemon-peel, in the jelly.  The moulds should be made thoroughly clean, and wet with cold water; the white of an egg, dropped in and shook round the moulds, will make it come out smooth and handsomely.

PORK JELLY.—­Some people like the jelly obtained from a boiled hand of pork, or the feet of pork, prepared in the same way as calf’s-foot jelly; for which see page 31.

The cloths, or jelly-bags, through which jelly is strained, should be first wet to prevent waste.

CRANBERRY JELLY.—­Mix isinglass jelly, or calf’s-foot jelly, with a double quantity of cranberry juice, sweeten it with fine loaf sugar, boil it up once, and strain it to cool.

RICH CUSTARDS.—­Boil a pint of milk with lemon-peel and a stick of cinnamon.  While it is boiling, beat up the yolks of five eggs with a pint of cream.  When the milk tastes of the spice, pour it to the cream, stirring well; sweeten it to taste.  Give the custard a simmer, till of a proper thickness, but do not let it boil.  Stir the whole time one way.  Season it with a little rose-water, and a few spoonsful of wine or brandy, as you may prefer.  When put into cups, grate on nutmeg.