the dust rubbed out
and steep'd in some claret-wine, put some of the wine into the
jelly.

To make another yellow, put a little saffron-water, nutmeg, as much
cinamon as to the red jelly, and a race of ginger sliced.

To the white put three blades of large mace, a race of ginger
slic't, then set the jelly on the fire till it be melted, then have
fiveteen whites of eggs beaten, and four pound and a half of refined
sugar, beat amongst the eggs, being first beaten to fine powder;
then divide the sugar and eggs equally into the three foresaid
pipkins, stir it amongst the sugar very well, set them on the fire
to stew, but not to boil up till you are ready to run it; let each
pipkin cool a little before you run it, put a rosemary branch in
each bag, and wet the top of your bags, wring them before you run
them, and being run, put some into orange rinds, some into scollop
shells, or lemon rindes in halves, some into egg shells or muscle
shells, or in moulds for Jellies. Or you may make four colours, and
mix some of the jelly with almonds-milk.

You may dish the foresaid jellies on a pie-plate on a great dish in
four quarters, and in the middle a lemon finely carved or cut into
branches, hung with jellies, and orange peels, and almond jellies
round about; then lay on a quarter of the white jelly on one quarter
of the plate, another of red, and another of amber-jelly, the other
whiter on another quarter, and about the outside of the plate of all
the colours one by another in the rindes of oranges and lemons, and
for the quarters, four scollop shells of four several colours, and
dish it as the former.

_Pike Jelly otherways._

Take a good large pike, draw it, wash out the blood, and cut it in
pieces, then boil it in a gallon or 6 quarts of fair spring water,
with half a pound of ising-glass close covered, being first clean
scum'd, boil it on a soft fire till half be wasted; then strain the
stock or broth into a clean bason or earthen pan, and being cold
pare the bottom and top from the fat and dregs, put it in a pipkin
and set it over the fire, melt it, and put it to the juyce of eight
or nine lemons, a quart of white-wine, a race of ginger pared and
slic't, three or four blades of large mace, as much whole cinamon,
and a grain of musk and ambergriese tied up in a fine clean clout,
then beat fifteen whites of eggs, and put to them in a bason four
pound of double refined sugar first beaten to fine powder, stir it
with t