SWEET JELLIES.

T WENTY-SEVENTH SECTION.

XXVIII. SWEET JELLIES.

1. Wine or English-jelly. |

Cut the calves’ feet jelly, after the fat has been removed, and ( ^

it has got perfectly cold, into small pieces, then put this, with half a bottle of white wine, six ounces of sugar, the rind of two thinly-peeled lemons and the juice of four lemons, also four eggs, into a stew-pan, and whip it slowly on the fire, until it boils. Then remove the stew-pan from the fire, and cover it i I with a lid, on which there are live coals. After half an hour, when the jelly has separated, pour it over a stretched napkin, ^

orbetter, into a fiannel filterin g bag. What comes through first, «.i

is poured back once more, until the jelly runs clear and trans- ^

parent into the china dish, which is placed ander it. After it has got cold, fill it with a silver spoon into the jelly-mould, V and place it in a cool place, in summer, on ice. When you want to dish it, hold the mould for a moment in warm water, '-*-3

then dry it with a clean cloth, empty the jelly carefully into A

the dish and send it immediatelv to the table.

2. Pnnch-jelly.

Mix the above jelly, after straining it, and letting it cool, i. .. with half a pint of rum, of arrack, or essence of punch, fill it ] a into the mould, and leave it in a cool place.

3. Tea-jelly.

Add to the wine-jelly two table-spoonfuls of good tea, and after clarifying, straining, and letting it get cool, mix in a glass of " Kirschwasser.” For this jelly, take a few ounces more of

sugar.