The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

The day before you wanted to make a stiff plain jelly of calves' feet, or you may use Cox's gelatine, but the feet are best; put four calves' feet in a gallon of water and boil slowly until the meat drops from the bones and the water is reduced to less than two quarts; strain, and let stand over night in a cool place; in the morning scrape off all the fat, then turn it out, scrape off all the sediment from the bottom; have just three pints. Boil one pint of milk, flavor it highly with vanilla, let get cold. Take three pints of rich cream, put it in a shallow pan, set on ice and whip it with whisk, skimming it off as fast as it rises; then add the vanilla milk to the cream, and beat both together; melt the jelly by setting it over the fire. Beat very light the yolks of six eggs, beating in one cup of sugar; add by degrees the melted jelly to the sugar and eggs, stirring very hard; keep the vessel setting on ice and continue The Queen Cook Book 225 stirring till the mixture is firm enough to retain the mark of the spoon; then stir in the whipped cream as quickly as possible; have ready your dish for table, lined with sponge cake and pour in the charlotte. Put ice around it in refrigerator. It will be ready to serve in two hours. Some prefer it without the sponge cake and eat it with cream and cake. For cleaning feet, see souse. Calves' Foot Jelly. Clean well, and cut off the toes of a calf's feet, put the feet into a gallon of water, boil till reduced onehalf, then strain, let stand over night. In the morning take off all the fat, remove the sediment, and put the clear part over the fire, the strained juice of three lemons, two cups sugar, a blade of mace, a stick of cinnamon, the beaten whites of three eggs. Boil fifteen minutes, strain, and if not clear strain again through a jelly bag. The bag should always be wrung out of hot water before using, and the jelly should always run through of itself, never squeeze it, as it makes the jelly muddy. This jelly is amber color. Half of it may be colored red and a little at a time put into glasses, as it begins to set, then the amber, then the red, and so on till the glass is full. This makes a very showy, as well as palatable dessert; can cover the top with frosting of whites of sweetened beaten eggs. This is the old English way. Neapolitan Blanc Mange. Measure three pints of milk, put one pint in the double rice boiler, mix two and a half even tablespoons of corn starch with cold milk, make it smooth. When the milk is hot, before it scalds, stir in the 226 The Queen Cook Book starch, with two large spoons of sugar and a pinch of salt, stir all the time until smooth and as thick as custard, remove from the fire and add one-fourth teaspoon of rose extract and enough cochineal extract (which you can find at the druggist's) to color it pink. Put it in a mold or dish that will hold three or more pints. Wash the "boiler and put in another pint of milk and proceed as before. When the pink is cold, pour this (flavored with lemon extract) over it and set away to cool; when the kettle is washed and you cook the last pint of milk the same way. Grate two teaspoons of chocolate in a cup and set in a dish of hot water to melt. When the blanc mange is smooth, add chocolate and half a teaspoon of vanilla, cool a little, and when the other is solid pour this over it, and set in cool place till next day. Serve with sweetened whipped cream for dessert. Pure Grape Wine for the Sick.