elly
after it begins to warm. Let it boil twenty minutes after it rises to a
head, then pour it through a flannel bag, first dipping the jelly bag in
hot water to prevent waste, and squeezing it quite dry. Run the jelly
repeatedly through the bag, until it is quite clear, and then put it
into glasses or forms. The following method will greatly facilitate the
clearing of the jelly. When the mixture has boiled twenty minutes, throw
in a tea-cupful of cold water; let it boil five minutes longer, then
take the saucepan off the fire covered close, and keep it half an hour.
It will afterwards be so clear as to need only once running through the
bag, and much waste will be prevented.--Another way to make jelly is to
take three calf's feet, or two cow-heels, that have been only scalded,
and boil them in four quarts of water, till it be half wasted. Remove
the jelly from the fat and sediment, mix with it the juice of a Seville
orange and twelve lemons, the peels of three ditto, the whites and
shells of twelve eggs, brown sugar to taste, nearly a pint of raisin
wine, one ounce of coriander seed, a quarter of an ounce of allspice, a
bit of cinnamon, and six cloves, all bruised and previously mixed
together. The jelly should boil fifteen minutes without stirring, and
then be cleared through a flannel bag. Take a little of the jelly while
running, mix it with a tea-cupful of water in which a piece of beet root
has been boiled, and run it through the bag when all the rest is run
out. The other jelly being cooled on a plate, this will serve to garnish
it. Jelly made in this way will have a fine high colour and flavour. But
in all cases, to produce good jelly, the feet should only be scalded to
take off the hair. Those who sell them ready prepared generally boil
them too long, and they become in consequence less nutricious. If
scalded only, the liquor will require greater care in removing the fat;
but the jelly will be far stronger, and of course allow more water.
Jelly is equally good if made of cow-heels nicely cleaned, and will be
much stronger than what is made from calf's feet.

CALF'S FEET PUDDING. Boil four feet quite tender, pick off the meat, and
chop it fine. Add some grated bread, a pound of chopped suet, half a
pint of milk, six eggs, a pound of currants, four ounces of citron, two
ounces of candied peel, a grated nutmeg, and a glass of brandy. Butter
the cloth and flour it, tie it close, and boil it three hours.

CALF