Royal Victoria cook book

water, white of 1 egg, juice of 1 orange or 4 lemon, small teaspoon sugar. Shake together in a wide-mouthed jar until thoroughly mixed. Serve iced. Miss CAMPBELL. CALF’S-FOOT JELLY.—Scald 4 feet and when quite clean let them remain in cold water an hour, then put them on to boil in 3 quarts of water and boil till reduced 14 pints, strain through a sieve and let stand until quite cold. Take oft all fat and be careful not to take up any settlings. Put in a stew pan with juice of 2 lemons and whites of 6 eggs well beaten, + pound of loaf sugar and $ pint white wine, let all just boil, take from fire and when a little cold pour through a flannel bag on the eggshells. This must be repeated till quite clear. Put the rind of one lemon in your mould and pour jelly on it. CALF’S-FOOT JELLY.—Chop off the end bones of 4 calf’s feet, put them into a stock pot with enough water to cover them, boil till very tender, strain it through a sieve and set it by till cold. Then take off the fat and place the stock into a stew pan; break 8 eggs into a basin, whites, yolks and shells all together; pare the thin rind of 4 lemons taking care that none of the white is put in as that is bitter, add the juice of the lemon to the stock with 3 bitter almonds, blanched and powdered, 6 cloves and $ a stick of cinnamon. It will take nearly a pound of sugar, a pint of white or port wine and a large glass of brandy. Melt the stock in the stew pan then put in all the other ingredients and whisk it all well together over a good fire. Keep stirring it with a whisk until it nearly boils. Let it boil 5 minutes. Take it off the fire and strain through a clean flannel bag that has been just dipped into boiling water. Pour into moulds that have been dipped in cold water, and set away to jell. Mrs. SHANACY. MUTTON BROTH.—Cut 2 pounds lean mutton into squares, removing every particle of fat, cover with 1 quart of cold water, let it come to a boil and simmer slowly 2 hours. 20 minutes before it is taken up add 1 tablespoon of well-washed rice, salt and pepper to taste. D. & L. WINE WHEY.—Boil 1 cup new milk and add 1 cup wine. Let it stand on the back of the stove 5 minutes; strain and sweeten. Mrs. LINCOLN, BARLEY GRUEL—Time Twenty MINuTES.—Two ounces pear! barley, $ pint water then 33 pints boiling water. Boil 2 ounces barley in 4 pint water to extract the coloring matter ; throw this away. Put barley in 34 pints boiling water, let it boil to half the quantity, strain and flavor to taste. BREAD JELLY.—Toast slices of bread on both sides a light brown, put into a quart of spring water, simmer gently till the liquid jellies, strain through a thin cloth and while hot flavor with lemon juice and sugar, or without flavoring taken in broth, milk, ete. Very strengthening. NOURISHING SOUP.—Two pounds lean beef, or veal, + pound pearl barley, a little celery or celery seed, salt. Boil meat and barley in 1 quart water, very slowly, until it becomes the consistency of cream, flavor with celery, strain through a fine hair sieve. CHICKEN JELLY.—Take a whole, or parts less prized, including fat, of a chicken, cut up small and well cover with milk. Set it to stew over night in a double saucepan well covered. Simmer until all the good is extracted, add salt and a little pepper and strain. When cold it should be a nice jelly. A tiny bit of mace will improve _ flavor. EGG BROTH.—Beat 1 egg and 4 teaspoon sugar very light. <A pint boiling water; a little salt. Serve hot.