ICELAND MOSS JELLY—­Moss, 1/2 to 1 oz.; water, 1 quart.  Simmer down to 1/2 pint.  Add fine sugar and a little lemon juice.  It may be improved with 1/4 ounce of isinglass.  The moss should first be steeped in cold water an hour or two.  ISINGLASS JELLY—­Boil one ounce of isinglass in a quart of water, with 1/4 ounce of Jamaica pepper-corns or cloves, and a crust of bread, till reduced to a pint.  Add sugar.  It keeps well, and may be taken in wine and water, milk, tea, soup, etc.

LEMON JELLY CAKE—­Take four eggs, one cup sugar, butter the size of an egg, one and a half cups flour, half cup sweet milk, two teaspoons of baking powder.  Jelly.—­One grated lemon, one grated apple, one egg, one cup sugar, beat all together, put in a tin and stir till boils.

LEMON JELLY—­Take one and a half packages of gelatine, one pint cold water, soak two hours, then add two teacups sugar, one pint boiling water; stir all together, add the juice of two lemons or one wineglass wine, strain through a cloth, and put in a mold.

ORANGE JELLY—­It may be made the same as lemon jelly, which see.  Grate the rind of two Seville and of two China oranges, and two lemons; squeeze the juice of three of each, and strain, and add to the juice a quarter of a pound of lump sugar, a quarter of a pint of water, and boil till it almost candies.  Have ready a quart of isinglass jelly made with two ounces; put to it the syrup, boil it once up; strain off the jelly, and let it stand to settle as above, before it is put into the mold.

QUINCE JELLY—­Cut in pieces a sufficient quantity of quinces; draw off the juice by boiling them in water, in which they ought only to swim, no more.  When fully done drain, and have ready clarified sugar, of which put one spoonful to two of the juice; bring the sugar to the souffle; add the juice, and finish.  When it drops from the skimmer it is enough; take it off, and pot it.

JELLY OF SIBERIAN CRABS—­Take off the stalks, weigh and wash the crabs.  To each one and a half pounds, add one pint of water.  Boil them gently until broken, but do not allow them to fall to a pulp.  Pour the whole through a jelly-bag, and when the juice is quite transparent weigh it; put it into a clean preserving-pan, boil it quickly for ten minutes, then add ten ounces of fine sugar to each pound of juice; boil it from twelve to fifteen minutes, skim it very clean, and pour into molds.

SIBERIAN CRAB-APPLE JELLY—­Mash the crab apples, take off steins and heads, put in pot, cover with water, let them boil to a pulp, then turn them in a flannel bag, and leave all night to strain, then add one pound of sugar to a pint of juice, boil ten to fifteen minutes, skim and put in jelly glasses.

SIBERIAN CRAB JELLY—­Fill a large flannel bag with crabs.  Put the bag in a preserving-pan of spring water, and boil for about seven hours; then take out the bag, and fill it so that all the syrup can run through, and the water that remains in the pan; and to each pint of syrup add one pound of loaf sugar, and boil for about an hour, and it will be a clear, bright red jelly.