Use lean beef chopped fine, about 4 ounces to a quart. This is the way, fine consommes are made clear, and it is as good for jelly. Mix the minced beef thoroughly with a little cold water, stir it into the jelly after it has been boiled once, (without any white of eggs) then boil again and strain through the jelly bag. It is the albumen in beef that has the effect in clearing the fluid it is boiled in.

"But won't it make it taste?" somebody says, as the mineed beef goes into the sweet jelly.

"No; only like calf's foot jelly;" indeed it is an improvement, for all gelatine has a slightly unpleasant flavor which the fresh beef removes. Of course if white of eggs can be had as well as not there is no need to resort to the substitute, yet, it is often very convenient to know how to do without.