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Eight calf's feet.

Three quarts of water.

A pint of white wine.

Three lemons.

The whites of six eggs.

Half an ounce of cinnamon.

Half a pound of loaf-sugar, broken into lumps.

Endeavour to procure calf's-feet, that have been nicely singed, but not skinned, as the skin being left on, makes the jelly much firmer.

The day before you want to use the jelly, boil the eight calf's-feet in three quarts of water, till the meat drops from the bone. When sufficiently done, put it into a collender or sieve, and let the liquid drain from the meat, into a broad pan or dish.

Skim off the fat. Let the jelly stand till next day, and then carefully scrape off the sediment from the bottom. It will be a firm jelly, if too much water has not been used, and if it has bolted long enough. If it is not firm at first, it will not become so afterwards when boiled with the other ingredients. There should on no account be more than three quarts of water.

Early next morning, put the jelly into a tin kettle, or covered tin pan; set it on the fire, and melt it a little. Take it off, and season it with the cinnamon slightly broken, a pint of madeira wine, three lemons cut in thin slices, and half a pound of loaf-sugar, broken up.

If you wish it high-coloured, add two table-spoonfuls of French brandy. Mix all well together. Beat, slightly, the whites of six eggs (saving the egg-shell) and stir the whites into the jelly.

Break up the egg-shells into very small pieces, and throw them in also. Stir the whole very well together.

Set it on the fire, and boil it hard five minutes, but do not stir it, as that will prevent its clearing. Have ready a large white flannel bag, the top wide, and the bottom tapering to a point.

Tie the bag to the backs of two chairs, or to the legs of a table, and set a while dish or a mould under it.

After the jelly has boiled five minutes, pour it hot into the bag, and let it drip through into the dish. Do not squeeze the bag, as that will make the jelly dull and cloudy.

If it is not clear the first time it passes through the bag, empty out all the ingredients, wash the bag, suspend it again, put another white dish under-it, pour the jelly back into the bag, and let it drip through again. Repeat this six or eight times, or till it is clear, putting a clean dish under it every time. If it does not drip freely, move the bag into a warmer place.

When the jelly has all dripped through the bag, and is clear, set it in a cool place to congeal. It will sometimes congeal immediately, and sometimes not for several hours, particularly if the weather is warm and damp. If the weather is very cold you must take care not to let it freeze. When it is quite firm, which perhaps it will not be till evening, fill your glasses with it, piling it up very high. If you make it in a mould, you must either set the mould under the bag while it is dripping, or pour it from the dish into the mould while it is liquid. When it is perfectly congealed, dip the mould for an instant in boiling water to loosen the jelly. Turn it out on a glass dish.

This quantity of ingredients will make a quart of jelly when finished. In cool weather it may be made a day or two before it is wanted.

You may increase the seasoning, (that is, the wine, lemon, and cinnamon,) according to your taste, but less than the above proportion will not be sufficient to flavour the jelly.

Ice jelly is made in the same manner, only not so stiff. Four calves-feet will be sufficient. Freeze it as you would ice-cream, and serve it up in glasses.

BLANCMANGE.

Four calf's-feet A pint and a half of thick cream.

Half a pound of loaf-sugar, broken up.

A glass of wine.

Half a glass of rose-water.

A tea-spoonful of mace, beaten and sifted.

Get four calf's-feet; if possible some that have been singed, and not skinned. Scrape, and clean them well, and boil them in three quarts of water till all the meat drops off the bone. Drain the liquid through a colander or sieve, and skim it well. Let it stand till next morning to congeal. Then clean it well from the sediment, and put it into a tin or bell-metal kettle. Stir into it, the cream, sugar, and mace. Boil it hard for five minutes, stirring it several times. Then strain it through a linen cloth or napkin into a large bowl, and add the wine and rose-water.

Set it in a cool place for three or four hours, stirring it very frequently with a spoon, to, prevent the cream from separating from the jelly. The more it is stirred the better. Stir it till it is cool.

Wash your moulds, wipe them dry, and then wet them with cold water. When the blancmange becomes very thick, (that is, in three or four hours, if the weather is not too damp) put it into your moulds.

When it has set in them till it is quite firm, loosen it carefully all round with a knife, and turn it out on glass or china plates.

If you wish to make it with almonds, take an ounce of blanched bitter almonds, and two ounces of sweet. Beat them in a mortar to a fine paste, pouring in occasionally a little rose-water. When the mixture is ready to boil, add the almonds to it gradually, stirring them well in. Or you may stir them in, while it is cooling in the bowl.

If it inclines to stick to the moulds, set them an instant in hot water. It will then turn out easily.

If you choose to make it without calf's feet, you can substitute an ounce of the best and dearest isinglass (or, if in summer, an ounce and a quarter) boiled with the other ingredients. If made with isinglass, you must use two ounces of sweet, and an ounce of bitter almonds, with the addition of the grated rind of a large lemon, and a large stick of cinnamon, broken up, a glass of wine, and half a glass of rose-water. Those ingredients must be all mixed together, with a quart of cream, and boiled hard for five minutes. The mixture must then be strained through a napkin, into a large bowl. Set it in a cool place, and stir it frequently till nearly cold. It must then be put into the moulds.

You may substitute for the almonds, half a gill of noyau, in which case, omit the wine.

PART THE SECOND.

CAKES.

GENERAL DIRECTIONS.

In making cakes it is particularly necessary that the eggs should be well beaten. They are not sufficiently light till the surface looks smooth and level, and till they get so thick as to be of the consistence of boiled custard.

White of egg should always be beaten till it becomes a heap of stiff froth, without any liquid at the bottom; and till it hangs from the rods or fork without dropping.

Eggs, become light soonest when new-laid, and when beaten near the fire or in warm dry weather.

Butter and sugar should be stirred till it looks like thick cream, and till it stands up in the pan.

It should be kept cool. If too warm, it will make the cakes heavy.

Large cakes should be baked in tin or earthen pans with straight sides, that are as nearly perpendicular as possible. They cut into handsomer slices, and if they are to be iced, it will be found very inconvenient to put on the icing, if the cake slopes in towards the bottom.

Before you ice a cake dredge it all over with flour, and then wipe the flour off. This will enable you to spread on the icing more evenly.

Before you cut an ice cake, cut the icing by itself with a small sharp penknife. The large knife with which you divide the cake, will crack and break the icing.

Large Gingerbread, as it burns very easily, may be baked in an earthen pan. So also may Black Cake or Pound Cake. Tin pans or moulds, with a hollow tube in the middle, are best for cakes.

If large cakes are baked in tin pans, the bottom and sides should be covered with sheets of paper, before the mixture is put in. The paper must be well buttered.

Sponge cakes, and Almond cakes should be baked in pans that are as thin as possible.

If the cakes should get burnt, scrape them with a knife or grater, as soon as they are cool.

Always be careful to butter your pans well. Should the cakes stick, they cannot be got out without breaking.

For queen-cakes, &c. the small tins of a round or oval shape are most convenient. Fill them but little more than half.

After the mixture is completed, set it in a cool place till all the cakes are baked,

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