Ingredients (for Jelly).-One ox-foot. Quarter of a pound of lump sugar. One egg. Two lemons. Spices.

Ingredients (for Stew).-One carrot. One turnip. One onion. Half an ounce of dripping. Half an ounce of butter. Flour and seasoning.

To make a Jelly from Ox-Foot:

1. Take a scalded ox-foot, put it in cold water, and wash it well.

2. Take it out of water, dry it with a cloth, and put it on a board.

3. Cut the foot with a sharp knife across the first joint and down between the hoofs, and chop the long piece in half.

4. Put these pieces into a saucepan, with enough cold water to cover them.

5. Put the saucepan on the fire and just bring it to the boil.

6. Then take the pieces out and wash them thoroughly in a basin of cold water.

7. Empty the water out of the saucepan, and wash it out well.

8. Put the pieces of foot back in the saucepan, covering them well with cold water (about two quarts will be enough for a moderate-sized foot).

9. Put the saucepan on the fire, and when it boils move it to the side of the fire and let it stew gently for six hours.

10. Watch it, and skim it carefully with a spoon from time to time.

11. After that time strain off the stock into a basin, and put it aside to cool.

N. B. - The foot should be put aside until required for use.

12. When the stock is quite cold, take an iron spoon, dip it in hot water, and carefully skim off the fat.

13. Take a clean cloth, dip it in hot water, and wipe over the top of the jelly, so as to remove every particle of fat.

N. B. - For "Porter Jelly," see below.

14. Take two lemons, wipe them with a cloth to be sure that they are quite clean, and peel them very thinly with a sharp knife.

N. B. - Be careful, in peeling the lemons, not to cut any of the white skin, as it would make the jelly bitter.

15. Put the peel of one lemon into the stewpan or saucepan.

16. Cut the lemons in halves, and squeeze the juice of the two into the saucepan.

N. B. - Be careful to remove all the pips.

17. Take one egg, put the yolk in one basin and the white in another.

18. Whip up the white of the egg slightly.

19. Put the whipped white of the egg and the egg-shell into the saucepan.

20. Put in a quarter of a pound of lump sugar, half an inch of the stick of cinnamon, four cloves, and about a quarter of an inch of saffron.

21. Now add the jelly-stock.

22. Put the saucepan on the fire, and stir the contents well with a whisk or iron spoon until it boils.

23. Now put the lid on the saucepan and stand it by the side of the fire for twenty minutes or half an hour.

24. If there is no jelly-bag, you should take a clean cloth, folded over cornerwise, and sew it up one side, making it the shape of a jelly-bag.

25. Place two chairs back to back in front of the fire.

26. Hang the sewn-up cloth between the two chairs, by pinning it open to the top bar of each chair.

27. Place a basin underneath the bag.

28. Look at the jelly in the saucepan; and when there is a good crust formed over, it is ready to be strained.

29. Then take the saucepan off the fire, and pour the jelly into the bag, to pass into the basin.

30. Repeat this two or three times, until the jelly runs through quite clear.

N. B. - A glass of wine may be added now, if desired.

31. Take a quart basin, or a mould, scald it with hot water, and rinse it out with cold water.

32. Pour the jelly into the basin and stand it aside to cool and set, until it is required for use.

N. B. - If Porter Jelly is required, put the jelly-stock into a saucepan, with a quarter of a pound of lump sugar, half a teaspoonful of mixed spice, and half a pint of porter; put it on the fire and let it boil for an hour and a half, stirring occasionally; then strain it in the same way as for lemon jelly.

To make a Stew of the meat of the foot:

1. Take one carrot, wash it, scrape it clean, and cut it in slices with a sharp knife.

2. Take a small turnip and an onion, peel them, and cut them in slices.

3. Put these vegetables into a saucepan with half an ounce of clarified dripping.

4. Put the saucepan on the fire and let the vegetables fry a light-brown. Be careful they do not burn.

5. Cut the meat off the bones of the foot, cut it up into nice pieces, and season them with pepper and salt according to taste.

6. Put these pieces of meat into the saucepan with the vegetables.

7. Then pour in one pint of cold water, just bring it to the boil, and remove the saucepan to the side of the fire to stew gently one hour, or till the vegetables are tender.

8. Then strain off the liquor, and put the vegetables and meat on a dish.

9. Put the dish near the fire, to keep warm.

10. Put half an ounce of butter into the saucepan and put it on the fire to melt.

11. When the butter is melted, add half an ounce of flour, and mix them well together with a wooden spoon.

12. Stir in the liquor gradually, and stir it till it boils and thickens.

13. Then remove the saucepan to the side of the fire.

N.B.-The sauce can be colored with burnt sugar or a browned onion.

14. Now place in the meat and the vegetables, and let them just warm through.

15. Serve this stew on a hot dish with boiled potatoes, or rice (see "Vegetables," Lessons First and Thirteenth).

N.B.-The bones of the foot should be put in the stock-pot. 12