fail to obtain it clear. It should be strained through a thick flannel-bag of a conical form (placed before the fire, should the weather be at all cold, or the

mixture will jelly before it has run through), and if not perfectly clear it must be strained again and again until it becomes so; though we generally find that once suffices. Mix thoroughly in a large stewpan five halfpints of strong calf's feet stock (see page 425), a full pint of sherry, half a pound of

Modern jelly mould.

sugar, roughly powdered, the juice of two fine lemons, the rind of one and a half, cut very thin, the whites and shells of four large eggs, and half an ounce of isinglass. Let these remain a few minutes off the fire, that the sugar may dissolve more easily; then let the jelly be brought to boil gradually, and do not stir it after it begins to heat. When it has boiled gently for sixteen minutes, draw it from the fire, and let it stand a short time before it is poured into the jelly-bag, under which a bowl should be placed to receive it. When clear and cool, put it into moulds which have been laid for some hours in water: these should always be of earthenware in preference to metal. If to be served in glasses, or roughed, the jelly will be sufficiently firm without the isinglass, of which, however, we recommend a small quantity to be thrown in always when the jelly begins to boil, as it facilitates the clearing.

Calf's feet stock, 2 pints; sugar, 1 lb.; sherry, 1 pint; juice of lemons, 2 large; rind of 1; whites and shells of eggs, 4 large, or 5 small: 16 minutes.

Obs. 1.-After all the jelly has dropped through the bag, an exceedingly agreeable beverage may be obtained by pouring in some boiling water; from one to three half-pints, according to the quantity of jelly which has been made. The same plan should be pursued in making orange or lemon jelly for an invalid.

Obs. 2.-As it is essential to the transparency of calf's feet jelly of all kinds that the whole of the ingredients should be quite cold when they are mixed, and as the stock can only be measured in a liquid state, to which it must be reduced by heating, the better plan is, to measure it when it is first strained from the feet, and to put apart the exact quantity required for

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a receipt; but when this has not been done, and it is necessary to liquefy it, it must be left until quite cold again before it is used.

ANOTHER RECEIPT FOR CALF'S FEET JELLY.

To four calf's feet, well cleaned and divided, pour a gallon of water, and let them stew until it is reduced to rather less than two quarts; or if, after the flesh has quite fallen from the bones, the liquor on being strained off should exceed that quantity, reduce it by rapid boiling in a clean uncovered pan over a very clear fire. When it is perfectly firm and cold, take it, clear of fat and sediment, and add to it a bottle of sherry, which should be of good quality (for poor, thin wines are not well adapted to the purpose), three quarters of a pound of sugar broken small, the juice of five large or of six moderate-sized lemons, and the whites, with the shells finely crushed, of seven eggs, or of more, should they be very small. The rinds of three lemons, pared exceedingly thin, may be thrown into the jelly a few minutes before it is taken from the fire; or they may put into the jelly-bag previously to its being poured through when they will impart to it a slight and delicate flavour, without deepening its colour much. If it is to be moulded, something more than half an ounce of isinglass should be dropped lightly in where the liquid becomes visible through the head of scum, when the mixture begins to boil; for if not sufficiently firm, it will break when it is dished. It may be roughed, or served in glasses without this addition; and in a liquid state will be found an admirable ingredient for Oxford, or other punch.

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Calf's feet, 4; water, 1 gallon; to be reduced more than half. Sherry, 1 bottle; sugar, & lb. (more to taste); juice of 5 large lemons, or of six moderate-sized; whites and shells of eggs, or more if small; rinds of lemons, 3 (for moulding, nearly oz. of isinglass): 15 to 20 minutes.

Obs. An excellent and wholesome jelly for young people may be made with good orange or raisin wine, instead of sherry; to either of these the juice of three or four oranges, with a small portion of the rind, may be added instead of part of the lemons

APPLE CALF'S FEET JELLY.

Pour a quart of prepared apple-juice (see page 427) on a pound of fresh apples pared and cored, and simmer them until they are well broken; strain the juice, and let it stand until cold; then measure, and put a pint and a half of it into a stewpan

with a quart of calf's feet stock (see page 425), nine ounces of sugar broken small, or roughly pounded, the juice of two fine lemons, and the thin rinds of one and a half, with the whites and shells of eight eggs. Let it boil gently for ten minutes, then strain it through a flannel-bag, and when cool put it into moulds. It will be very clear, and firm, and of pleasant flavour. Apples of good quality should be used for it, and the quantity of sugar must be regulated by the time of year, as the fruit will have lost much of its acidity during the latter part of the season. This receipt, which is the result of our own experiment, and which we have found very successful, was first tried just after Christmas, with pearmains and Ripstone pippins. A little syrup of preserved ginger, or a small glass of fine white brandy, would perhaps, to some tastes, improve the jelly; but we give it simply as we have had it proved ourselves.

Prepared apple juice, 1 quart; fresh apples, 1 lb.: to hour. Strained juice, 1 pint; calf's feet stock, 1 quart; sugar, 9 ozs.; juice of lemons, 2; rind of 1; whites and shells of eggs, 8: 10 minutes.

Obs. We would recommend the substitution of quinces for apples in this receipt as likely to afford a very agreeable variety of the jelly or equal portions of the two fruits might answer well.

Unless the stock be very stiff, add isinglass to this, as to the calf's feet jelly, when it is to be moulded.

ORANGE CALF'S FEET JELLY.

To a pint and a half of firm calf's feet stock, put a pint of strained China orange-juice, mixed with that of one or two lemons; add to these six ounces of sugar, broken small, the very thin rinds of three oranges and of one lemon, and the whites of six eggs with half the shells crushed small. Stir these gently over a clear fire until the head of scum begins to form, but not at all afterwards. Simmer the jelly for ten minutes from the first full boil; take it from the fire, let it stand a little, then pour it through a jelly-bag until perfectly clear. This is an original, and entirely new receipt, which we can recommend to the reader, the jelly being very pale, beautifully transparent, and delicate in flavour: it would, we think, be peculiarly acceptable to such invalids as are forbidden to take wine in any form.

The proportions both of sugar and of lemon-juice must be somewhat varied according to the season in which the oranges are used.

Strong calf's feet stock, 1 pint; strained orange-juice, mixed with a small portion of lemon-juice, 1 pint; sugar, 6 ozs.; rinds of oranges, 3; of lemon, 1: 10 minutes.

Obs.-A small pinch of isinglass thrown into the jelly when it begins to boil will much assist to clear it. When the flavour of Seville oranges is liked, two or three can be used with the sweet ones.

ORANGE ISINGLASS JELLY.

To render this perfectly transparent the juice of the fruit must be filtered, and the isinglass clarified; but it is not usual to take so much trouble for it. Strain as clear as possible, first through a sieve or muslin, then through a thick cloth or jelly bag, one quart of China orange-juice, mixed with as much lemon-juice as will give an agreeable degree of acidity, or with a small proportion of Seville orange-juice.

Dissolve two ounces and a half of isinglass in a pint of water, skim it well, throw in half a pound of sugar, and a few strips of the orangerind, pour in the orange-juice, stir the whole well together, skim it clean without allowing it to boil, strain it through a cloth or through a muslin, many times folded, and when nearly cold put it into the moulds.* This jelly is sometimes made without any water, by dissolving the isinglass and sugar in the juice of the fruit.

Orange-juice, 1 quart; water, 1 pint; isinglass, 2 ozs.; sugar, lb.

In France, orange-jelly is very commonly served in the halved rinds of the fruit, or in little baskets made as we shall hercafter direct. See Appendix.

end of a tea or egg spoon, empty them entirely, taking great care not to break the rinds. Throw these into cold water, and make jelly of the juice, which must be well pressed from the pulp, and strained as clear as possible. Colour one half a fine rose colour with prepared cochineal, and leave the other very pale; when it is nearly cold, drain and wipe the orange rinds, and fill them with alternate stripes of the two jellies; when they are perfectly cold cut them in quarters, and dispose them tastefully in a dish with a few light branches of myrtle between them. Calf's feet or any other variety of jelly, or different blamanges, may be used at choice to fill the rinds: the colours, however, should contrast as much as possible.

LEMON CALF'S FEET JELLY.

Break up a quart of strong calf's feet stock, which should have been measured while in a liquid state; let it be quite clear of fat and sediment, for which a small additional quantity should be allowed; add to it a not very full half-pint of strained lemonjuice, and ten ounces of sugar, broken small (rather more or less according to the state of the fruit), the rind of one lemon pared as thin as possible, or of from two to three when a full flavour of it is liked, and the whites, with part of the shells crushed small, of five large or of six small eggs. Proceed as for the preceding jellies, and when the mixture has boiled five minutes throw in a small pinch of isinglass; continue the boiling for five or six minutes longer, draw the pan from the fire, let it stand to settle; then turn it into the jelly-bag. We have found it always perfectly clear with once passing through; but should it not be so, pour it in a second time.

Strong calf's feet stock, 1 quart; strained lemon-juice, short pint; sugar, 10 ozs. (more or less according to state of fruit); rind of from 1 to 3 large lemons; whites and part of shells of 5 large or 6 small eggs: 5 minutes. Pinch of isinglass: 5 minutes longer.

Obs.-About seven large lemons will produce the half pint of juice. This quantity is for one mould only. The jelly will be found almost colourless unless much of the rinds be used, and as perfectly transparent as clear spring water: it is also very agreeable in flavour. For variety, part of the juice of the fruit might be omitted, and its place supplied by maraschino, or any other rich white liqueur of appropriate flavour.

CONSTANTIA JELLY.

Infuse in a pint of water for five minutes the rind of half a