POTATO JELLY.

To obtain this jelly in perfection, let a potato be washed,
peeled, and grated; throw the pulp, thus procured, into a jug
of water, and stir it well. Pass the mixture of pulp and water
over a sieve, and collect the water which passes through into a
basin. Let this stand for a few minutes, and sufficient quantity
of starch will have fallen for the purpose required. Pour off the
water, and then keep stirring up the starch at the bottom of the
basin, while boiling water is being poured upon it, and it will
soon and suddenly pass to the state of a jelly. The only nicety
required is to be careful that the water is absolutely boiling,
otherwise the change will not take place. It does not require
more than eight minutes to change a raw potato into a basinful
of most excellent jelly, which has only to be seasoned with a
little sugar, nutmeg and white wine, to please the most fastidious
palate.

RAISINS.

To stone raisins easily, pour boiling water over them and
drain it off; this loosens the stones, and they come out clean
and with ease.

ANGELS ON HORSEBACK.

Place a large cooking oyster in a piece of fat bacon, tie it up
with cotton, and just toast it for a moment before the fire. Serve
on a piece of toast.

Tags: crockpot recipes, crock pot recipes, healthy recipes, cooking school, free recipes