. If you wish to
have it of a red tinge, put in, when taken from the fire, a little
cranberry or beet-juice. If you wish to have it a straw color, put in a
little tincture of saffron. If green, use the expressed juice of spinach
leaves. Let it pass through the jelly-bag again--when cool, turn it into
glasses.

333. _Lemon Jelly._

Put on a slow fire an ounce of white isinglass, pulled into small
pieces, and rinsed, a pint of water, with the rind of six lemons. Stir
it constantly till dissolved, then add a pint of lemon-juice, and
sweeten it to the taste with nice white sugar. Boil the whole four or
five minutes, then color it with tincture of saffron, and let it pass
through a flannel bag, without squeezing it. Fill your jelly glasses
with it when partly cooled.

334. _Calf's Feet Jelly._

Take four feet, (that have been perfectly cleaned,) and boil them, in
four quarts of water, till very soft, and the water is reduced to one
quart. Take it from the fire, and let it remain till perfectly cold,
then take off all the fat, and scrape off the dregs that adhere to the
jelly. Put the jelly in a preserving kettle, set it on a slow fire--when
it melts, take it from the fire, and mix with it half a pint of white
wine, the juice and grated rind of a couple of fresh lemons, and a stick
of cinnamon or mace. Wash and wipe dry six eggs--take the whites of
them, and beat them to a froth--stir them into the jelly when it is
cool--bruise the shells, and mix them with the jelly, then set it on a
few coals. Sweeten it, when hot, to the taste--white sugar is the best,
but brown answers very well. Let the whole boil slowly fifteen minutes,
without stirring it--suspend a flannel bag on a nail, and let the jelly
drain through it, into a deep dish or pitcher. If it is not clear the
first time, let it pass through the bag till it becomes so. The bag
should not be squeezed, otherwise the jelly will not look clear. When
transparent, turn it into glasses, and set the glasses, if the weather
is hot, into cold water, and keep them in a cool place. This kind of
jelly will keep but a few days, in warm weather. A knuckle of veal, and
sheep's feet, make a nice jelly, prepared in the same manner as calf's
feet.

335. _Hartshorn Jelly._

Boil four ounces of hartshorn shavings in a couple of quarts of water,
till it becomes a thick jelly--then strain and put to it the juice and
rind of a couple of lemons, a wine glass of white wine, and a st