The confectioner's and pastry-cook's guide, or, Confectionery made easy ...

Carefully wash two calf’s feet, cut them in pieces, and boil them gently in two quarts and a pint of water, till a spoonful of the liquor will set in a few minutes when taken into a cool place: this will take two, or perhaps three hours. Then strain off the liquor, and carefully take away all the fat from the top. This will be easiest done the next day, when cold; but if you want it immediately, skim off as much of it as you can with a skimmer, and then draw strips of writing paper slowly across the top, till you have soaked up all the fat, and the paper appears without grease spots. Add to the liqour a quarter of a pint of white wine (sherry is the best), enough loaf sugar to sweeten it, and the juice of four lemons, which you must strain in. Whisk the whites of three eggs in a basin or pan, so as to well mix them, and add your liquor to them a little at a time, whisking all the while. Put it into a clean stewpan, add the rind of two or three lemons pared off very thin, a small piece of cinnamon, a few coriander [illustration: PAGE EASY.] seeds, and if agreeable, a few allspice. Place it over the tire and stir it occasionally, but stir it well when it is on the point of boiling, to prevent the eggs from curdling, or the jelly will not be bright. Boil it for four or five minutes, pour it gently into a jelly-bag, which you must hang at a moderate distance from the fire, so that the jelly will not get cold and set; let it strain through into a basin, and if it does not run clear, strain it over again. Perhaps it will not at first run clear for a few minutes, and then on a sudden, run quite bright; put another basin underneath, remove the thick, and pour it again into the bag. When it is clear, pour it into your moulds, and put them in a cool place. When set, just dip the moulds in warm water, and the jelly will turn out easily. PUNCH JELLY. Make the same as calf s foot jelly, flavouring it with rum, or a little brandy, instead of wine. ORANGE JELLY. Dissolve an ounce of isinglass in just enough water to cover it. Get some China oranges, llub off the yellow rind of four peels on sugar, and scrape the sugar into the isinglass; a small piece of cinnamon may be added. Let it simmer over a slow fire, stirring it frequently. Squeeze and strain the juice of your oranges till you have a pint and a third, with the juice of a small lemon, and mix these together writh enough clarified sugar to sweeten it. Add it to your isinglass, and when it boils, it is done. Strain it through a fine lawn or tamis sieve, and put it into moulds : what you may have left will do to fill some glasses, when it is cold. LEMON JELLY. Dissolve an ounce of isinglass as directed for Orange Jelly, but without any cinnamon, and using lemon peel instead of orange peel. Strain a pint of lemon juice, G°2 and put to it a wine-glassful of water, with clarified sugar enough to sweeten it: it will require more sugar than orange jelly. Put it to your isinglass, and when it boils, it is done. Strain it through a fine lawn or tamis sieve; pour it into your moulds, and when cold, it will set. Dip the mould, when you want to use it, in warm water, and the jelly will turn out easily.