Directions for Cookery, in its Various Branches

a pound of powdered loaf-sugar and a bottle of champagne, or of any liquor suitable for punch. Set it again over the fire, and when just ready to boil, remove it, and pour it into a china bowl or pitcher, to be sent round in glasses. WINE JELLY. Clarify a pound of loaf-sugar, by mixing it with half a pint of water and the beaten white of an egg, and then boiling and skimming it. Put an ounce of isinglass (with as much boiling water as will cover it) into a small sauce-pan, and set it in hot coals till the isinglass is thoroughly dissolved. Then when the syrup has been taken from the fire, mix the melted isinglass with it, add a quart of white wine and stir in a table-spoonful or a spoonful and a half of old Jamaica spirits. Stir the mixture very hard, and pour it into a mould. When it has congealed, wrap a cloth dipped in warm water round the outside of the mould; turn out the jelly, and eat it with ice-cream. BISHOP. The day before you want to use the liquor toast four large oranges till they are of a pale brown. You may do them either before a clear fire or in the oven of a stove. Dissolve half a pound of loaf-sugar in half a pint of claret. When the oranges are roasted, quarter them without peeling, lay them in the bottom of a bowl or a tureen, add two beaten nutmegs and some cinnamon, and pour on them the wine and sugar. Cover it, and let it stand till next day. Then having heated the remainder of the bottle of claret till it nearly boils, pour it into a pitcher, and having first pressed and mashed the pieces of orange with a spoon to bring out the juice, put them with the sugar, &c. into a cloth, and strain the liquid into the hot claret. Serve it warm in large glasses. MULLED WINE. Boil together in a pint of water two beaten nutmegs, a handful of broken cinnamon, and