Pig's Feet Jelly

One gallon of the jelly free from all grease, half a gallon of Lisbon wine, two pounds white sugar, six lemons, some sticks of cinnamon, a little mace, the whites of eighteen eggs beaten light, shells also put in. Mix all well. Boil a short Strain it through a flannel bag Wherever Cox's Gelatine is mentioned, in my book, I would suggest the use of Chalmers', as I consider it the best and cheapest on the market.

In a saucepan, and let it boil a few minutes; pour it into a flannel bag to strain. Repeat this till it is clear, cut lemon peel very small, and pour the jelly on hot.

Calf's Foot Jelly

One quart hard jelly, one pint wine, half a pound loaf sugar, though brown sugar will do as well, the juice of four lemons, whites of six or eight eggs beaten light. Stir all together until it boils. Strain through a bag; drop in lemon peel cut fine.

Pig's Feet Jelly

One gallon of the jelly free from all grease, half a gallon of Lisbon wine, two pounds white sugar, six lemons, some sticks of cinnamon, a little mace, the whites of eighteen eggs beaten light, shells also put in. Mix all well. Boil a short time until it looks clear. Strain it through a flannel bag inside a muslin one. If not clear, pass it through a second time. This will keep in cold weather for weeks.

Calf's Foot Jelly

Take two feet and boil them in a gallon of water till it comes to a quart. When it is cold skim off the fat, take up the jelly clean, and put it in a saucepan with a pint of white wine, half a pound of loaf sugar, the juice of four lemons, and the whites of eight eggs well beaten. Stir all together in a saucepan, and let it boil a few minutes; pour it into a flannel bag to strain. Repeat this till it is clear, cut lemon peel very small, and pour the jelly on hot.

Calf's Foot Jelly

One quart hard jelly, one pint wine, half a pound loaf sugar, though brown sugar will do as well, the juice of four lemons, whites of six or eight eggs beaten light. Stir all together until it boils. Strain through a bag; drop in lemon peel cut fine.

Strawberry Jelly

Soak a box of gelatine in one pint of cold water. When thoroughly soft add five ounces of white sugar, two quarts of strawberry syrup, and put it over the fire until the gelatine is perfectly dissolved. Pour it from the kettle into moulds or small jars, and you have a beautiful and nice flavored jelly. This recipe is meant for cool weather. In summer reduce the quantity of syrup by one-half.

Syllabub

Syllabub gives a very nice finish to many desserts, and when called for it should be made in this manner: To half a pint of rich cream add half a gill of sweet wine, and two table-spoonsful of finely powdered white sugar, and flavor it with lemon juice. Whip it to a froth, removing lightly with a spoon all the foam as it forms, and putting it to the dish requiring to be ornamented.

How To Make Jelly Without Boiling

To one package of Cox's sparkling gelatine add one pint cold water, the juice of three lemons, and the rind pared thin. Let it stand one hour, then add three pints of boiling water, half a pint of wine, one and a half pounds of crushed sugar. When the sugar is dissolved strain the lemon rind out and set it away to cool.