MUCILAGKS AND JeLLIES. 337 



Jelly of Iceland moss, Gel. lichems, Iceland moss 4 oz.^ 

 water q. s. to strain a pint and a half, add white sugar 4 oz. 

 nutritive and tonic in phthisis. 



Salep jelly. Salep ground 2 oz., water 12 pints, add cal- 

 cined magnesia S oz. to prevent it from growing mouldy. 



FOR KITCHEN USE. 



Biscuit jelly i Gclatina panis. White biscuit 4 oz., water 4 

 pints ; boil to a half, strain, evaporate to a pint, add white sugar 

 lib., red wine 4 oz., cinnamon water 1 oz. ; in dysentery, and 

 weakness of stomach. 



HarUhorn jelly, GeL coniu ce7Ti. Hartshorn shavings 1 oz., 

 water 4 pints, boil to 2, strain ; warm again with orange juice 

 1 oz., white sugar G oz., sherry 5 oz. 



2. Hartshom shavings 8 oz., water 4 pints, boil, strain, add 

 white wine and sugar ana 4 oz., or if a very clear jelly is required, 

 syr. of vinegar 6 oz., clarify with the white of 2 eggs, strain, 

 putting cinnamon or lemon-peel on the strainer to flavour the jelly; 

 nutritive. 



Sayo jelly. Soak sago in water for an hour, pour it off, and 

 adding more, boil till the sago is transparent, then add wine and 

 sugar, or clear broth. 



Arrow root Jelly. Arrow root 1 oz., stir in boiling water suffi- 

 cient to form a thick jelly, which may be flavoured at pleasure. 



Tapioca Jelly. Soak it in water for a night, then boil it gently 

 till quite clear, and add lemon-juice, lenjon-peel, wine, sugar, and 

 dnnamon, at pleasure. 



u^^Almnnd j'lly. Gel. amyyddhirnni. Sweet almonds blanched 1 

 ^^K white 5;u<^ar 5vj, water 4 oz., rub into an emulsion, strain, and 



ind meltetl hartshorn jelly 8 oz., orange-flower water 3j, essence 



of lemon gtt. iij. 



Crtme tie riz. Rice 5 spoonsful, lK)il in water 2 pints to 1 , 

 ?>irain, add sweet almonds No. 10, bitter ahnonds No. 5 ; make an 

 emulsion, with sugar, a little cinnamon or orange-flower water, 

 •nd drink it warm in the morning. 



liinyliuig jelly. Isinglass Ji oz., water 2 pints, lK)il to 1, '>trnin, 

 and afld milk 1 pint, white sugar candy 1 oz. ; nutritive. 



Pnrlnhle ^onp.^ Glaze. Leg or shin of beef, break the l)one>, 



t it into a digester that will merely hold it, covered with cold 



ter, 1)oil it gently for eight or ten hours, strain, let it cool, 



.rtke off the fat, iKuir into a shallow stewpan, add whole black 



pepjKjr I oz., ^Kiil away to about a quart, pour it into a smaller 



Htewpan, and simmer gently till it is reduced to the thickness of a 



z 



