Make a bowl of punch according to the directions for brandy punch, only a little stronger. To every pint of punch add an ounce of gelatine dissolved in half a pint of water; pour this into the punch while quite hot, and then fill your moulds, taking care not to disturb it until the jelly is completely set. This preparation is a very agreeable refreshment, but should be used in moderation. The strength of the punch is so artfully concealed by its admixture with the gelatine that many persons, particularly of the softer sex, have been tempted to partake so plentifully of it as to render them somewhat unfit for waltzing or quadrilling after supper.
This somewhat inappropriately-named dish is made by removing the rind and cutting the fruit in slices crosswise and adding equal quantities of brandy and Madeira, in proportion to the quantity of fruit thus dressed, strewing a liberal allowance of finely-powdered sugar over all.
Put two quarts of cranberries into a large earthen pipkin, and cover them with water; place them on a moderate fire, and boil them until they are reduced to a soft pulp; then strain and press them through a hair sieve into an earthen or stone ware pan, and for each pint of liquid pulp allow one pound of pulverized sugar; mix the pulp and sugar together in a bright copper basin and boil, stirring constantly for ten or fifteen minutes, or until the mixture begins to coagulate upon the spatula; then remove it from the fire and fill your moulds; let them stand in a cool place to set. When wanted for use, turn it out of the mould in the same manner as other jellies.
For three gallons, peel the yellow rind from one and a half dozen fresh lemons, very thin, and steep the peelings for forty-eight hours in a gallon of brandy; then add the juice of the lemons, with five quarts of water, three pounds of loaf sugar, and two nutmegs grated; stir it till the sugar is completely dissolved, then pour in three quarts of new milk, boiling hot, and let it stand two hours, after which run it through a jelly bag till it is fine. This is fit for immediate use, but may be kept for years in bottles, and will be improved by age.
For this Christmas luxury take one pound of butter and one pound of pulverized sugar; beat them together to a cream, stir in one dozen eggs beaten to a froth, beat well together, and add one pound of sifted flour; continue the beating for ten minutes, then add and stir in three pounds of stoned raisins, three pounds of Zante currants, washed, cleaned, and dried, a pound and a half of citron sliced and cut into small pieces, three grated nutmegs, quarter of an ounce of powdered mace, half an ounce of powdered cinnamon, and half a teaspoonful of ground cloves; mix all well together; bake in a well-buttered pan in a slow oven for four hours and a half.