Calf's Foot Jelly

Calf's feet with the skins on make the best jelly. If they have to be dressed at home it is easily done. Have a teakettle of boiling water ready, then take one foot at a time and pour the hot water over it, removing the hair as fast as scalded, then take off the hoofs and throw the feet into cold water. Take four calf's feet, split them, unjoint them and put them into a large saucepan with cold water enough to cover them. When the water begins to boil pour it all off and cover the feet again with cold water, when it begins to boil again skim it as long as anything rises to the surface; boil it slowly four hours, then there should be one quart of the jelly. With a skimmer take out all the meat and bones, then strain the jelly through a linen cloth into a large bowl, cover it and let it stand over night. With a broad knife take off all the fat and then go over it with a small tea napkin, then turn the jelly out on to a plate, and if there is any sediment on the bottom take it off, cut up the jelly into small pieces, put it into a porcelain saucepan, cover it and set it into a larger saucepan containing a little boiling water. The jelly will be dissolved in five minutes; then set the sauce pan containing the jelly over the fire and put into it one pound of white granulated sugar, the yellow rind peeled very thinly from two lemons and the juice of three large lemons or four small ones; wash and wipe four fresh eggs, put the whites into a bowl and beat them a very little, then break the shells in with them and stir whites and shells into the boiling jelly. Skim it and let it boil fifteen minutes, then set it on the side of the range where it will not boil and stir in one pint of sherry wine, let it stand for twenty minutes, then strain through a flannel cloth, (not a bag). Put it into molds or jelly glasses.

Cider Jelly. (Very Fine)

One pint and a half of cider, (Siberian crab apple is the best,) eight ounces of white granulated sugar, three quarters of an ounce of gelatine, half white, half red, two teaspoonfuls of lemon extract.

Cut the gelatine up fine with a pair of scissors and put it into a small saucepan with half a pint of the cider and set it into a pan of boiling water where it will be dissolved in ten minutes. Put the pint of cider and sugar into a saucepan and let it get warm enough to dissolve the sugar; when the gelatine is dissolved stir it into the cider and let it get hot, but it must not boil, then take it off the fire and strain through a fine cloth into a bowl, then add the lemon and set the bowl into a pan of cold water and stir it until the jelly is cold, but not set, then put it into porcelain molds that have been rubbed with olive oil and set it in a cool place. When ready .to serve set the mold into warm water (not hot) for a minute, then turn it out. This jelly is beautiful in color and if made of Siberian crab apple cider is equal to any wine jelly.

Lemon Jelly. (Very Fine)

One pint of rich sweet milk, eight ounces of white granulated sugar, three lemons, half a pint of white wine, one ounce of gelatine, half white and half red, one gill of cold water. Cut the gelatine up fine with a pair of scissors and put it into a small saucepan with the gill of cold water and set it into a pan of boiling water over the fire where it. will dissolve in ten minutes. Grate the yellow peel of the lemon off very thin, then peel off the white part and squeeze out the juice; put the milk, sugar and grated lemon peel into a saucepan and set it into a pan of boiling water over the fire and let it come to a boil, then take it off the fire and put in the lemon juice, wine and gelatine, then strain it through a linen cloth into a bowl and set the bowl into a pan of cold water and stir it until it is cold, but not set, then put it into porcelain molds that have been rubbed with olive oil and set it in a cool place. When ready to serve turn it out. It has a beautiful color.

Raspberry Jelly With Gelatine

One pint of raspberry syrup, one lemon, (the juice only) three quarters of an ounce of gelatine, half a pint of cold water. After the gelatine has been cut up put it and the water into a small saucepan and set it into a pan of boiling water where it will dissolve in ten minutes. Put the syrup and lemon juice into a porcelain saucepan and set it where it will get warm. When the gelatine is all dissolved stir it into the syrup and let it get hot, then take it off the fire and strain through a fine cloth into a bowl and set the bowl into a pan of cold water and stir it until the jelly is cold but not set. Then put it into porcelain molds that have been rubbed with olive oil and set in a cool place. When ready to serve turn it out and serve it with ice cream.

Strawberry Jelly With Gelatine

Is made in the same manner as in the preceding receipt.

Wine Jelly With Gelatine

Three quarters of an ounce of gelatine, half white and half red, half a pint of cold water, one pint of sherry wine, eight ounces of white granulated sugar, two teaspoonfuls of lemon extract. Cut the gelatine up fine with a pair of scissors and put it into a small saucepan with the half pint of water and set it into a pan of boiling water. Put the wine and sugar into a saucepan and let it get warm enough to dissolve the sugar. When the gelatine is dissolved stir it into the wine and let it get hot, but it must not boil. Then take it off the fire and strain through a fine cloth into a bowl. Then add the lemon and set the bowl into a pan of cold water and stir it Until the jelly is cold but not set. Then put it into porcelain molds that have been rubbed with olive oil and set it in a cool place. When ready to serve turn it out and serve it with ice cream.