made Plain and Eajy. 1 85 
Ti1 make a trifle . 
COVER the bottom of your difti or bowl with Naples bifciiita 
broke in pieces, mackeroons broke in halves, and ratafia cakes. 
Juft wet them all through with fack, then make a good boiled 
cuftard not too thick, and when cold pour it over it, then put 
a fyllabub over that. You may garnifti it with ratafia cakes, 
currant jelly, and flowers. 
To make hartjhorn jelly. 
BOIL half a pound of hartfhorn in three quarts of water over 
a gentle fire, till it becomes a jelly. If you take out a little to 
cool, and it hangs on the fpoon, it is enough. Strain it while 
it is hot, put it in a well-tinned fauce-pan, put to it a pint of 
Rhenifti wine, and a quarter of a pound of loaf-fugar ; beat the 
whites of four eggs or more to a froth, ftir it all together that 
the whites mix well with the jelly, and pour it in, as if you were 
cooling it. Let it boil for two or three minutes, then put in the 
juice of three or four lemons; let it boil a minute or two longer. 
When it is finely curdled, and of a pure white colour, have 
ready a fwan-fkin jelly bag over a china bafon, pour in your jelly, 
and pour back again till it is as clear as rock water ; then fet a 
very clean china bafon under, have your glades as clean as pof- 
fible, and with a clean fpoon fill your glaffes. Have ready feme 
thin rind of the lemons, and when you have filled half your 
glaffes throw your peel into the bafon ; and when the jelly is ail 
run out of the bag, with a clean fpoon fill the reft of the glaffes, 
and they will look of a fine amber colour. Now in putting in 
the ingredients there is no certain rule. You mu ft put in lemon 
and fugar to your palate. Mod people love them fweet; and 
indeed they are good for nothing unlefs they are. 
To make ribband jelly. 
TAKE out the great bones of four calves feet, put the feet 
into a pot with ten quarts of water, three ounces of harefhorn, 
three ounces of ifinglafs., a nutmeg quartered, and four blades 
of mace ; then boil this till it comes to two quarts, drain it 
through a flannel bag, let it ft and twenty-four hours, then fcrape 
off all the fat from the top very clean, then 11 ice it, put to it 
the whites of fix eggs beaten to a froth, boil it a little, and 
drain it through a flannel bag, then run the jelly into little 
high glaffes, run every colour as thick as your finger, one co¬ 
lour xnuft be thorough cold before you put another on, and that 
you 
