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.