ar syrup and
lemon juice together; put it in a deep kettle, set into cracked ice
and whip the contents until it foams and begins to thicken; then
fill it into a form and cover and pack with cracked ice till firm,
which will take about 2 hours. Orange and Wine Jelly may be made in
the same manner.

164. +Macedoine de Fruit a la Russe.+-- Prepare a Rhine Wine Jelly,
set a form into cracked ice, pour in a few spoonfuls jelly and let
it get hard; lay over it a layer of fruit, such as strawberries,
slices of pineapple or peaches, and pour over sufficient jelly to
cover the fruit; put the remaining jelly into a deep kettle, set
into cracked ice and beat with an egg beater till it foams and
begins to thicken; then mix with 3 or 4 different kinds of fruit,
either fresh or preserved, fill into the jelly form, cover closely
and let it stand 2 hours; when ready to serve dip the form in hot
water, wipe it dry, remove the cover, turn the jelly onto a dish and
garnish with sugared fruit.

165. +Calvesfoot Jelly.+-- Choose 4 calves' feet with the skin on (if
without the skin 6 must be taken), crack and wash them well, put
over the fire, cover with cold water and boil till they fall apart;
strain the liquor through a fine sieve and let it stand in a cool
place; next day skim off every particle of fat and remove the
sediment; put the jelly over the fire and reduce it down to 2 quarts
by boiling; beat up the whites of 4 eggs, add a little cold water,
the juice of 2 lemons and the thin peel of one, 6 cloves and a piece
of cinnamon; add this to the contents of saucepan, stirring
constantly; boil for a few minutes; then move the saucepan to side
of stove and let it stand for 5 minutes without boiling; then strain
it through a double flannel bag; dissolve 2 cups sugar in 1 pint
sherry or Madeira wine, strain through a napkin and add it to the
strained jelly; rinse out the moulds with cold water, put in the
jelly and set in a cool place. This jelly may be put into tightly
corked bottles, and will keep for a long time. When wanted for use
set the bottle in hot water until the jelly melts; then pour it into
moulds and set in a cool place till firm.

166. +Macedoine de Fruits au vin du Rhine.+-- Prepare a Rhine wine
jelly a little stiffer than the ordinary jellies; take large, ripe
raspberries, strawberries, currants, peaches (pared and cut into
eighths) and pineapples cut into small slices; put them in a dish
on ice; next set a form into c