Gelatine is used as a substitute for calves feet in making jelly. It is prepared in light yellowish sheets, and can be purchased at the druggists'. The chief advantage in gelatine is, that by keeping it in the house, you can always have it ready for use, and the jelly made with it may be commenced and finished the same day: while, if you use calves' feet, they must be boiled the day before. Also, you may chance to live in a place where calves' feet cannot at all times be procured, and then a box of gelatine, always at hand, may be found very convenient. The cost is about the same, whether the jelly is made of calves' feet or of gelatine. That of calves' feet will generally be the firmest, and will keep two or three days in a cold place or when set on ice; that of gelatine, if not used on the day that it is made, will sometimes melt and become liquid again. Its greatest recommendations are convenience and expedition. The following receipt for gelatine jelly will be found a very good one, if exactly followed.

Soak two ounces of gelatine, for twenty-five minutes, in as much cold water as will cover it. Then take it out, lay it in another vessel, pour on it two quarts of boiling water, and let it thoroughly dissolve. Afterwards set it to cool. Having roiled them under your hand on a table, pare off very thin the yellow rind of four lemons, and cut it into small bits. Break up, into little pieces, two large sticks of the best cinnamon (that of Ceylon is far preferable to any other) and a pound of the best double refined loaf-sugar. Mix together in a large bowl, the sugar, the lemon-rind, and the cinnamon; adding the juice of the lemons, the beaten white of an egg, and a pint of Malaga or any other good white wine. Add to these ingredients the dissolved gelatine, when it is cool but not yet cold. Mix the whole very well, put it into a porcelain kettle, or a very clean bell-metal one, and boil it fifteen minutes. Then pour it warm into a white flannel jelly-bag, and let it drip into a large glass bowl. On no account squeeze or press the bag, or the jelly will be dull and cloudy. After it has congealed in the bowl, set it on ice; but the sooner it goes to table the better. A warm damp day is unfavourable for making any sort of jelly.

You may flavour it with four or rive oranges instead of lemons.

If you are averse to using wine in the jelly, substitute a pound of the best raisins, stemmed (but not seeded or stoned) and boiled whole with the other ingredients.