To one quart of the stock made from pigs' feet put one pint of sweet cream, one pint of fresh milk, and ten ounces of pulverized sugar. Flavor with extract of rose or vanilla. Melt together in a pan over the fire, strain and impart a pale pink tint, by the use of a little cochineal or pokeberry jelly. Mould it precisely as you do blanc mange. When firm, turn out the jelly into the centre of a shallow dessert dish of glass or china. Surround it with syllabub whipped to a light froth, and you have a very pretty and palatable dish.