High-class cookery recipes

Chop each foot into four pieces, wash them well in cold water, and blanch them ; put the feet in a stewpan with five pints of cold water. Let this boil gently for five hours, skimming it carefully ; then strain it through a hair-sieve into a basin to set. When this jelly stock is quite cold, dip a clean cloth into hot water and wipe every particle of grease off the stock. Squeeze the juice of the lemons through a strainer into a stewpan, add the lemon-peel, the whites of the eggs, slightly whipped, the egg-shells crushed, the sugar, cinnamon, and cloves. Whisk these all together, add the jelly stock, and whisk well till it boils. As soon as it boils, put the lid on the stewpan and draw to the side of the fire for twenty minutes to form a crust. When the crust is formed, the jelly must be strained through a jelly-bag or clean cloth previously scalded. When strained, add the wine and brandy. Garnish a jelly-mould according to taste, pour in the jelly, and set CREAMS, JELLIES, ICES, COLD SWEETS. 229 Wine Jelly from French Gelatine. Ingredients for the Pupils in Practice Kitchen. (Four Quarts.) Three quarts of Water. One pint and a half of Sherry. One pint of Lemon-juice. Twenty-four ounces of Loaf Sugar. One inch of Cinnamon. Four Cloves. The rind of six Lemons. Eleven ounces of French Gelatine, Three Whites of Eggs whipped and the shells crushed. Ingredients for the Pupils in the Demonstration Kitchen. {One Quart.) One pint and a quarter of Water. Half a pint of Sherry. Quarter of a pint of Lemonjuice. Six ounces of Loaf Sugar. Half an inch of Cinnamon. Two Cloves. The rind of two Lemons. Two ounces and a half of French Gelatine. Two Whites of Eggs whipped and the shells crushed. Put all these ingredients into a stewpan together and whisk over the fire until it boils, then draw it to the side of the fire and let it stand for about five minutes, strain it as usual through a clean cloth scalded, and put on a soup-stand ; when it is set it is ready for use. Biscuits Glacis en Caisses. Prepare as for Iced Souffle, but before moulding add four ounces of pounded ratafias and half a pint of whipped cream, and freeze in small paper cases. Creme au Pain Bis Glac6 en Caisses. Ingredients. The Yolks of four Eggs. The White of an Egg. One pint of Milk. Half a pint of Cream. Half a pint of fine Bread-crumbs. Bake the crust of the bread quite brown, then scald it in the milk, which must be boiling. Make a thick custard of the milk and eggs, when cold, add the bread-crumbs and cream, and freeze it in small ramekin cases. Iced Souffle with Maraschino. Ingredients. Half a pint of clarified Syrup. The Yolks of six Eggs. One Egg. One tablespoonful of Maraschino. Break the eggs into a basin and whisk well, then add the syrup and Maraschino. Pour into an egg bowl previously warmed, and whip over hot water until it resembles sponge cake " mixture. Put a stiff band of paper round a souffle mould, and pour the mixture in, filling the mould about one inch above the paper, then place the mould in a tin box with a tight-fitting lid, and immerse the box in pounded ice mixed with salt, CREAMS, JELLIES, ICES> OOLD SWEETS. 231