a pound of isinglass; then strain it again and again, and put it up for use.
To make Raspberry Jelly.
Make it the same way as the red currant jelly, only put one half currants and one half raspberries.
To make Orange Jelly.
Boil in two quarts of spring water, one ounce of isinglass till it is dissolved, strain it off, and let it stand till is cold; pare very thin the rinds of four Seville orange, take the juice of six or seven,let them stand twelve or fourteen hours, strain the liquor off, mix the juice with the jelly, sweeten it with double refined sugar; put in a little space, such as cloves and mace, and some nutmeg; beat the whites of five or six eggs to a forth, put it to the rest, boil it five or six minutes, run it through a jelly-bag several times, till it is clear.
To make Hartshorn Jelly.
Take half a pound of hartshorn shavings, and an ounce of isinglass; cut the isinglass to pieces, put it and the shavings to five pints of spring water; boil it to less than a quart, over a gentle fire; strain it, and let it stand all night to settle; melt the jelly, squeeze in two lemons and an half, the whites of seven eggs, half a pint of white mountain wine, and sweeten it to your taste with double refined sugar; then put all these ingredients upon the fire, stir it pretty much till it boils, but boil it very little; stir it well together, scum it through a jelly-bag, but let it not run
very
