1. SAGO JELLY.--Simmer gently in a pint of water two tablespoonfuls of sago
until it thickens, frequently stirring. A little sugar may be added if
desired.
2. CHICKEN JELLY.--Take half a raw chicken, tie in a coarse cloth and
pound, till well mashed, bones and meat together. Place the mass in a
covered dish with water sufficient to cover it well. Allow it to simmer
slowly till the liquor is reduced about one-half and the meat is thoroughly
cooked. Press through a fine sieve or cloth, and salt to taste. Place on
the stove to simmer about five minutes. When cold remove all particles of
grease.
3. MULLED JELLY.--Take one tablespoonful of currant or grape jelly; beat it
with the white of one egg and a little loaf sugar; pour on it one-half pint
of boiling water and break in a slice of dry toast or two crackers.
4. BREAD JELLY.--Pour boiling water over bread crumbs; place the mixture on
the fire and let it boil until it is perfectly smooth. Take it off, and
after pouring off the water, flavor with something agreeable, as a little
raspberry or currant jelly water. Pour into a mold until required for use.
5. LEMON JELLY.--Moisten two tablespoonfuls of cornstarch, stir into one
pint boiling water; add the juice of two lemons and one-half cup of sugar.
Grate in a little of the rind. Put in molds to cool.