New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

Stir it till half cold, then let it settle, and put it into a melon shape. _Calf’s Feet Jelly._ Boil two feet in five pints of water till the feet are broken, and the water half wasted: strain it, and, when cold, take off the fat, and remove the _jelly_ from the sediment; then put it into a saucepan, with sugar, raisin wine, lemonjuice to your taste, and some lemonpeel. When the flavour is rich, put to it the whites of five eggs well beaten, and their shells are broken. Set the saucepan on the fire, but do not stir the jelly after it begins to warm. Let it boil twenty minutes after it rises to a head, then pour it through a flannel jellybag; first dipping the bag in hot water to prevent waste, and squeezing it quite dry. Run the jelly through and through until clear; then put it into glasses or forms. Observe, that the feet for _all_ jellies should be only scalded to take off the hair; not bought boiled, which is the usual way; but the following mode will greatly facilitate the clearing of jelly: when the mixture has boiled twenty minutes, throw in a teacupful of cold water; let it boil five minutes longer; then take the saucepan off the fire, cover it close, and keep it half an hour: after which, it will be so clear as to need only once running through the bag, and much waste will be saved. Observe, feet for all jellies are boiled so long by the people who sell them, that the nutritious juices are lessened; they should be only scalded to take off the hair. The liquor will require greater care in removing the fat; but the jelly will be far stronger, and, of course, allow more water. _Another sort._ Boil four quarts of water with three calf’s feet that have been only scalded, till half wasted: take the jelly from the fat and sediment: mix with it the juice of a Seville orange, and twelve lemons, the peels of three, the whites and shells of