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 quarts of fair water, let it boil very slowly till above one quart be consumed: if you cannot get hart's horn, one set of Calf's feet will make more in quantity and taste almost as well, the look with care will be the same, strain this liquor, and let it stand to cool, the stronger you make your jelly, the more ingredients you may use to make it palatable; when it is settled, as it will be the next day, take off what is clear of the hart's-horn and of the calf's foot jelly, you must take off the fat from the top, as well as leave the dross at the bottom, to this two quarts of strong jelly, you may put a pint of rhenith and a quarter of a pint of canary, beat up the whites of five eggs to a froth, stir all together with sugar to make it very sweet, mix it well; and set it on the fire, and stir it till it melts and curdles, then put it in the juice of five large lemons, and a pit of the peel, let this boil up, then pour it thro' your jelly-bag, and pass the first quart or two over and over again, till it is perfectly fine.

Take a quart of good new cream the yolks of seven eggs, a bit of lemon peel, a grated nutmeg, two spoonfuls of sack, as much orange-flower water: Butter your sauce pan and put it over the fire, stir it all the while one way with a little white whisk, and as you stir, strew in flour very lightly, till it is thick and smooth, then it is boiled enough, and may be poured out upon a cheese-plate mazareen, spread it with a knife exactly even, about half an inch thick, then cut it into diamond squares, and fry it in a pan full of boiling suet.

Put the crumb of a penny white loaf grated into a quart of cold water, set both on the fire together, with a blade of mace, when it is boiled smooth, take it off the fire, and put in a bit of lemon-peel, the juice of a lemon, a glass of sack, and sugar to your taste: