Recipes for the million

JELLY (CALVES’ FEET). — Clean, prepare, and boil two feet in a gallon of water for eight hours, removing the scum as it rises. When sufficiently tender, strain the liquor through a fine sieve, and let it remain undisturbed till the next day ; then remove the fat and wipe the jelly dry with a cloth. Next dissolve the jelly and stir into it a wineglassful of good old sherry or two tablespoonfuls of pale brandy. Beat up the whites and crush the shells of three eggs into three-quarters of a pint of cold spring water. Stir this liquid into the jelly, and allow it to simmer for fifteen minutes ; after this, let it settle for five minutes, then strain. A pinch of isinglass added to the shells and whites of the eggs will give the jelly a greater substance. JELLY (CHERRY). — Take the stones from four pounds of cherries, add two pounds of red currants ; press the juice out through a canvas bag, then put it into a saucepan with two pounds of crushed sugar and an ounce of isinglass, and boil slowly for fifteen minutes, removing the scum as it rises ; finally, run it through the jelly bag. JELLY (CRYSTAL). — Rub off the essence from the rinds of two lemons upon lumps of sugar. Beat the whites of six eggs to a froth, and crush the shells. Simmer over the fire an ounce and a half of isinglass, dissolved in a pint of water, adding the sugar, eggs, &c., and half a pint ol lemon juice, strained. When the jelly has simmered for a few minutes, 107 pour in a pint of maraschino, and simmer a few minutes longer, when it must be allowed to stand without being disturbed before passing it through the jelly bag. If not clear the first time return it to the bag — it should in the end be like crystal. It will require from ten to twelve ounces of sugar to sweeten this jelly. JELLY (GOOSEBERRY). — This is made like black currant jelly with the exception that no water is put to the gooseberries. Press firmly so as to obtain all the juice. If desired, the skins may be removed by passing the mass through a colander. The remains of the pulp may be made into jam. JELLY (GRAPE). — Dissolve some isinglass, and express the juice from ripe grapes. Mix together equal quantities of the articles, sweeten to taste, and add a glass or two of Madeira wine ; strain, and put into moulds. JELLY, Green Colouring for. — Boil some spinach leaves, with a spoonful or two of water to keep them from burning, express the juice, and boil it in a cupful of water, to take away its strong flavour. JELLY (HARTSHORN). — To two quarts of water add half a pound of hartshorn shavings ; simmer down to half the quantity ; strain, and boil it with the rinds of two lemons and four oranges ; when cool, add the juice of the lemons and oranges, the whites of six eggs beaten to a froth and half a pound of sugar ; boil the jelly three or four times without Stirring, and strain through a jelly bag. JELLY (ICELAND MOSS). — Steep three-quarters of an ounce of Iceland moss in cold water for two hours ; then put it into a saucepan with a quart of water, and simmer it down to half a pint ; sweeten with sugar, and add a little lemon juice. This jelly relieves the hard breathing of persons suffering from consumption, and afso allays the cough and tends to strengthen the system.