The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

set it on the fire; when it melts take it from the fire, put in the beaten whites of seven eggs, a little cinnamon, half a pint of white wine, the juice of two lemons, and the rind, leaving out the white part; sweeten the whole to your taste, with loaf sugar. Put it back on the fire, and boil it fifteen minutes, then strain it through a flannel bag, without squeezing it, if it is not clear the first time it is strained, strain it till it is. The bag should be suspended on a nail over a dish, and the jelly poured into it, and allowed to drain through it gradually. When clear turn it into cups or glasses, and set them where the jelly will congeal, but not so cold as to freeze it. This kind of jelly will not keep longer than two or three days in warm weather. A knuckle of veal makes a jelly as good as calves' feet, it is made in the same manner. Jellies and sweet meats are less liable to ferment, if kept in glass jars or bottles. A paper wet in spirits and put over sweet meats, has a tendency to prevent their fermenting. Sweet meats should be carefully watched during warm weather, and if fermentation commences turn the syrup from them, scald it, and turn it back. 257. _Coffee._ To make good strong coffee, allow for each person a heaping table spoonful of ground coffee, and a pint of water. Put your coffee into a tin pot, with a piece of fish skin about the size of a ninepence, to two or three quarts of water, turn on your water boiling hot, and boil the coffee from fifteen to twenty minutes, take it off, and let it stand to settle five or six minutes, then turn it off carefully. French coffee is made in a German filter, the water is turned on to it boiling hot, an ounce to each person is allowed, put in a piece of fish skin before you turn on the water. When cream