Anisette Jelly With Pears

Cut some large pears into six pieces each, boil them in some syrup and color with a few drops of prepared cochineal. Whisk a little gelatine over a fire till boiling, adding the whites of some eggs and a little lump-sugar, to which add the juice of lemon and a little water. Take this mixture off, and let it cool, then add a little anisette. Drain the pears, and fill a plain cylinder-mould with them and the jelly alternately. Pack the mould in ice, and when the jelly is solid, which will probably be about two hours, turn out, and serve.

Arrowroot Jelly

Mix an ounce or so of arrowroot with a little cold water, and when smooth, stir in some boiling water, beef tea, strong chicken or veal broth, or milk may be used instead of water; add a wineglassful of port or Madeira and flavor with nutmeg, or vanilla, if milk or water is used.

Brandy Jelly

Put a little cold water in a saucepan with half a pound of sugar and a couple of ounces of gelatine in small pieces and grate the rind of a lemon in, squeezing in the juice as well. Mix thoroughly and place the saucepan on a hot stove. Beat up in a basin the whites of two eggs and add to the above mixture; grate a little nutmeg, adding six cloves and a bay leaf, mixing well for a minute. Have ready a jelly-bag tied on a. stand; stir the preparation, and when it comes to a boil, set back to a cooler part of the stove and continue to stir for six minutes. Put a vessel underneath the jelly-bag and pour the whole of the contents of the pan into the bag, repeating the straining process until the jelly is bright, and then add a gill of brandy. Have in readiness a quart jelly-mould and pour the jelly from the vessel into it and set in a cool place for two hours, then pack it in ice and let it remain there for two hours longer. To remove the jelly from the mould, dip it lightly in warmed water and take it up at once, turn out, wipe neatly, and serve.

Calf's Foot Jelly

Cleanse and wash four calf's feet and put them into a saucepan with one gallon of water, and add two ounces of isinglass and a little lemon-peel. Place the pan over a moderate fire and stew slowly until a strong jelly is formed; carefully skim off the fat and pour in a quart of white wine. When this is incorporated, work in one pound of loaf-sugar, the juice of seven lemons and the whites of fifteen eggs beaten to a froth. Put the pan on the fire again and boil for fifteen minutes longer; remove to the side and let the jelly remain for a few minutes in order to settle; then strain it through a jelly-bag into moulds. When entirely cold, turn it out, and serve.

Champagne Jelly

Dissolve two ounces of gelatine in one quart of cold water, pour it into a saucepan and add the juice of two lemons and three oranges and the whites of two or three fresh eggs and all the shells and three-quarters of a pound of sugar; mix thoroughly, pour in another pint of water, place the saucepan over the fire and stir it continually until the liquor boils. Remove it to the side of the fire and let it keep hot without boiling for fifteen minutes longer. Then run it through a jelly-bag, adding a pint of champagne, pour it into moulds and let it set. Turn it out, and serve.