wet a clean towel in hot water, fold it double, and lay it in the colander ; pour the boiling jelly into the towel, and let it strain through without stirring the egg or disturbing the folded towel in any way. Do not squeeze the towel, or try to hasten the straining, because that might allow some of the particles of egg to escape into the jelly, thus clouding it. A flannel jelly-bag may be used for the straining if one is at hand. After the jelly is strained, it can be cooled in cups, moulds, or glass jars, and kept in a cool place until wanted for use. (5) Clean four Calf’s Feet ; chop them up and boil them in 4qts. of water until soft, and only Iqt. of liquor remains. Let it become perfectly cold, then take off all the fat and scrape off all the dregs that adhere to the jelly. Put the jelly in a preserving-kettle, set it on a slow fire, and when the jelly melts take it from the fire, and mix with it J pint of white wine, the juice and grated rinds of two lemons, and a little ground cinnamon or mace. Beat the whites of six eggs to a froth, stir them into the jelly when it is cool, bruise the shells, and mix them with the jelly, and set it on the hot ashes. Sweeten it while hot with loaf sugar. Let the whole boil slowly for fifteen minutes without stirring it, and strain through a flannel bag into a deep dish. If it is not clear the first time, let it pass through the bag until it is. The bag should not be squeezed, otherwise the jelly will not look clear. When trans- parent, turn it into glasses, and set the glasses, if the weather is hot, into cold water, and keep them in a cool place. This kind of jelly will keep but a few days in warm weather. (6) Anglo-Indian Style.— Well wash twelve feet, break them up, put them into a saucepan with sufficient water to cover them, and boil until quite tender. Skim off all the fat, strain the liquor into another saucepan, add lib. of sugar, the thin rinds of one orange and two lemons, and 1 table- spoonful of mixed spices such as cardamoms, cinnamon, cloves, mace, and nutmeg’. Simmer gently for about half-an-hour, add the juice of eight limes and two oranges, six blades of lemon-grass, and a handful of isinglass. Continue to simmer until the liquor thickens, then strain it. Boil it up to reduce, skim off the fat, add the whites of six eggs, beaten to a light froth, tossing the jelly from one pan to another to clarify it ; pour in 2 wineglassfuls of sherry, and strain the whole through a jelly-bag several times until quite clear. Turn it into glasses or moulds before it congeals, and serve when cold. Calf’s Feet as Mock Terrapin. — Boil eight feet till tender; take the meat off the bones, and put it in a stewpan with £ pint of the liquor in which they were boiled, and 2 large table-spoonfuls of butter. Mash the yolks of three hard- boiled eggs, with 1 teaspoonful of dry mustard, and a small pinch of cayenne, and add salt to taste. Mix the egg in with the meat, and stir over the fire for fifteen minutes ; add 2 wine- glassfuls of white wine. Dish, garnish with croutons of fried bread, and serve.

AI-modernized reading of the original text

wet a clean towel in hot water, fold it double, and lay it in the colander ; pour the boiling jelly into the towel, and let it strain through without stirring the egg or disturbing the folded towel in any way. Do not squeeze the towel, or try to hasten the straining, because that might allow some of the particles of egg to escape into the jelly, thus clouding it. A flannel jelly-bag may be used for the straining if one is at hand. After the jelly is strained, it can be cooled in cups, moulds, or glass jars, and kept in a cool place until wanted for use. (5) Clean four Calf’s Feet ; chop them up and boil them in 4qts. of water until soft, and only Iqt. of liquor remains. Let it become perfectly cold, then take off all the fat and scrape off all the dregs that adhere to the jelly. Put the jelly in a preserving-kettle, set it on a slow fire, and when the jelly melts take it from the fire, and mix with it J pint of white wine, the juice and grated rinds of two lemons, and a little ground cinnamon or mace. Beat the whites of six eggs to a froth, stir them into the jelly when it is cool, bruise the shells, and mix them with the jelly, and set it on the hot ashes. Sweeten it while hot with loaf sugar. Let the whole boil slowly for fifteen minutes without stirring it, and strain through a flannel bag into a deep dish. If it is not clear the first time, let it pass through the bag until it is. The bag should not be squeezed, otherwise the jelly will not look clear. When transparent, turn it into glasses, and set the glasses, if the weather is hot, into cold water, and keep them in a cool place. This kind of jelly will keep but a few days in warm weather. (6) Anglo-Indian Style.— Well wash twelve feet, break them up, put them into a saucepan with sufficient water to cover them, and boil until quite tender. Skim off all the fat, strain the liquor into another saucepan, add lib. of sugar, the thin rinds of one orange and two lemons, and 1 tablespoonful of mixed spices such as cardamoms, cinnamon, cloves, mace, and nutmeg’. Simmer gently for about half-an-hour, add the juice of eight limes and two oranges, six blades of lemon-grass, and a handful of isinglass. Continue to simmer until the liquor thickens, then strain it. Boil it up to reduce, skim off the fat, add the whites of six eggs, beaten to a light froth, tossing the jelly from one pan to another to clarify it ; pour in 2 wineglassfuls of sherry, and strain the whole through a jelly-bag several times until quite clear. Turn it into glasses or moulds before it congeals, and serve when cold. Calf’s Feet as Mock Terrapin. — Boil eight feet till tender; take the meat off the bones, and put it in a stewpan with £ pint of the liquor in which they were boiled, and 2 large table-spoonfuls of butter. Mash the yolks of three hardboiled eggs, with 1 teaspoonful of dry mustard, and a small pinch of cayenne, and add salt to taste. Mix the egg in with the meat, and stir over the fire for fifteen minutes ; add 2 wineglassfuls of white wine. Dish, garnish with croutons of fried bread, and serve.

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