TO MAKE JELLY, BLANC NANCE A
CHARLOTTE DE RITSeE
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ITO MAKE TABLE JELLY-Use at least TWO ounces Of
i IN cold 1o ds
white sugar pint win the juice Of tRes good
& I &. G III e. o. h
well together while cold then boil The whole mass four or
should wet with little white of egg and
The Jelly Bag made Of flannel or 10 inches acros. the
back in s ossy 5;y g:S aP. a i, run. through


The i.ss ANS ms /. v ,,nv


milk or the peal Of lcmons sugar. ice to suit


" the Thc % = 10 S SSs *. e: a IA,
while cooling pour " in moHds and when perfectly cold


a 70 Ss out and % Wi e then sSy for The mould


DE on. oune. Of til. Co
g s Sa s:.;:S % 1..y S
sugars take three pnts Of and after whipping all
sp very light add to the and singlass stirring all the
Put il in mouds Mixed with sponge cake cut thin
TO REFINE TiQUORs-Dissove two ounces in one
Si & s0H 1S b boiled
clear racked on 1t should be- cider Is


FEN BE- not o ss & sss
form and cause the sediment to minge again with the whole


The sDEass may be had the principal retail groceries and
pACKET SHIP SHERIDAN FROM LIVERPOOI-Is
wall M pleas. and to ws. se
their goods immedlaeIy. jsrc
CALT2ooo sacks Ashtons Salt landing ex ship Sheridan
y from Liverpool and for sale by


J9rc IS South street,