set, then pour into small moulds, and put aside until firm. In cases where all nourishment must be administered cold or iced, the above recipe will be found useful.
Time.—2 or 3 hours. Average Cost, 1s. 2d. to 1s. 4d.
3231.—CALF'S FOOT JELLY.
Ingredients.—2 calves' feet, 5 pints of water, ½ a pint of sherry, ¼ of a pint of lemon-juice, 6 ozs. of loaf sugar, the rinds of 3 lemons, the whites and shells of 2 eggs, 1 inch of cinnamon, 4 cloves.
Method.—Wash and blanch the feet, and divide each one into 4 pieces. Replace them in the stewpan, add the water, and boil gently for 6 hours, skimming when necessary. Strain and measure the stock, and if there is more than 1 quart, boil until reduced to this quantity. When cold remove every particle of grease, turn the jellied stock into a stewpan, and add the lemon-rinds, pared off in the thinnest possible strips, the lemon-juice, sherry, sugar, the stiffly-whisked whites and crushed shells of the eggs, and the cinnamon and cloves. Whisk until boiling, then draw the stewpan to the side of the fire, and let the contents simmer for 10 minutes. Strain through a scalded jelly-bag, or scalded tea-cloth tied to the legs of a chair reversed, and turn into moulds rinsed with cold water. Turn out when firm, and serve.
Time.—12 hours. Average Cost, 3s. 6d.
Ingredients.—2 eggs, 5 ozs. of loaf sugar, 1 oz. of gelatine, 2 lemons.
Method.—Rub the sugar on the lemon-rind, squeeze and strain the juice, and make up to 1 pint with cold water. When using Nelson's gelatine, stir it into the lemon-juice and water, and let it soak for at least 1 hour; soak sheet gelatine from 15 to 20 minutes. When ready, turn it into a stewpan, and stir over the fire until the gelatine is dissolved. Separate the whites and yolks of the eggs, whisk the former to a stiff froth, beat the latter slightly and add them, with the sugar, to the contents of the stewpan. Stir by the side of the fire until the sugar is dissolved and the yolks of egg sufficiently cooked, but if allowed to boil it may curdle. Mix in, off the fire and as lightly as possible, the whites of egg, turn into a mould rinsed with cold water, and when firm unmould and serve. A more solid variety may be made by beating both yolks and whites together.
Time.—½ an hour. Average Cost, 6d.
3233.—IRISH MOSS JELLY.
Ingredients.—½ an oz. of Irish moss, 1 pint of water, ½ a glass of sherry, 1 dessertspoonful of lemon-juice, sugar to taste.