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French Gelatine (Two Whites of Eggs whipped)

Two Whites of Eggs whipped and the shells crushed.

A few drops of Cochineal.

Four ounces of Sugar.

Put all these ingredients into a stewpan and whisk over the fire till it boils, then draw it off, let it stand at the side of the fire for about five minutes, strain as usual, add a few drops of cochineal to improve the colour, set as required, and it is ready for use.