into cakes pretty thin. Set them a
quarter of an hour longer to the fire to rise; bake them on tins in a
moderate oven; toast and butter them as you do muffins.

_Calves' Foot Jelly._ No. 1.

To two calves' feet put a gallon of water, and boil it to two quarts;
run it through a sieve, and let it stand till it is cold; then take off
all the fat, and put the jelly in a pan, with a pint of white wine, the
juice of two lemons, sugar to your taste, and the whites of six eggs.
Stir these together near half an hour, then strain it through a
jelly-bag; put a piece of lemon-peel in the bag; let it pass through the
bag till it is clear. If you wish this jelly to be very clear and
strong, add an ounce of isinglass.

_Calves' Foot Jelly._ No. 2.

Boil four calves' feet in three quarts of water for three or four hours,
or till they will not hold together, now and then skimming off the fat.
The liquor must be reduced to a quart. When you have quite cleared it
from the fat, which must be done by papering it over, add to it nearly a
bottle of white wine, sherry is the best, the juice of four or five
lemons, the peel also pared very thin, so that no white is left on it,
and sugar to your taste. Then beat up six whites of eggs to a stiff
froth, and with a whisk keep stirring it over the fire till it boils.
Then pour it into the jelly-bag, and keep changing it till it comes
clear. This quantity will produce about a quart of jelly strong enough
to turn out of moulds.

_Calves' Foot Jelly._ No. 3.

Take two feet to two quarts of water; reduce it to three pints of jelly.
Then add the juice and peel of four lemons, one ounce of isinglass, the
shells and whites of four eggs, a little cinnamon, mace, and allspice,
and a good half pint of Madeira.

_Calves' Foot Jelly._ No. 4.

Stew a calf's foot slowly to a jelly. Melt it with a little wine, sugar,
and lemon-peel.

_Cheese, to make._

Strain some milk into a cheese tub, as warm as you can from the cow; put
into it a large quantity of strong runnet, about a spoonful to sixty
quarts; stir it well with a fleeting dish; and cover it close with a
wooden cover, made to fit your tub. About the middle of June, let it
stand thus three quarters of an hour, in hotter weather less, in cold
weather somewhat longer. When it is come, break it pretty small with a
dish, and stir it gently till it is all come to a curd; then press it
down gently with your dish and hand, so that the whey d