Miss Corson's practical American cookery and household management

of hot water, and stir the gelatine until it is dissolved, when it may be set near enough to the fire to keep it liquid ; whip the white of one egg to a stiff froth, and gradually pour the liquid gelatine into it, whipping it until it begins to setj then cool it for five minutes ; whip it again, and stir into it four ounces of pulverized sugar, five drops of lemon and ten of vanilla essence, and a tablespoonful of brandy ; meantime, prepare a pint of whipped cream as directed in the proper recipe ; when the whipped cream is ready, beat the yolk of one raw egg for one minute, and then beat it into the prepared gelatine ; last of all, add the pint of whipped cream, stirring it in very gently and thoroughly, and use the cream to fill a charlotte-mould lined with sponge-cake or lady-fingers. The Bavarian cream is sometimes cooled in a mould, and turned out on a base of whipped cream. CALF'S-FOOT JELLY. As the following recipe is very explicit, and has been repeatedly tested, the fact that it has been published several times does not make it seem necessary to change it in any way. Thoroughly wash four calf 's-feet in plenty of cold water, trimming off all defective portions, and carefully removing all the hairs ; put them over the fire in a thick saucepan with two gallons of cold water, one heaping teaspoonful of salt, a dozen whole cloves, an inch of stick-cinnamon, and the yellow rind of one lemon cut very thin ; place the saucepan where its contents will boil very slowly ; remove all scum as it rises, and continue the boiling until there are only about two quarts of the broth remaining in the saucepan ; by this time the calf 's-feet will have become almost gelatinous from the prolonged boiling, and the broth will be in good condition to make the jelly ; strain the broth, and cool it, in order to remove the fat. After the broth from the calf's-feet is quite cold, it will present the appearance of a cloudy, whitish, opaque jelly; it must then be clarified and flavored as follows : For two quarts of the unclarified jelly, put into a thick saucepan the whites and shells of four eggs, two tablespoonfuls of cold water, arid the yellow rinds of two lemons cut very thin; mix these ingredients for a moment, breaking the egg-shells ; then add one pound of white sugar, and the cold jellied broth ; place the saucepan over the fire, and occasionally stir its contents until they begin to boil ; then place it where the jelly will boil gently until it looks as clear as wine under the scum of egg which rises to the surface ; put in a large bowl a quart of good sherry and the strained juice of four lemons ; set a colander over the bowl, wet a clean towel in hot v/ater, 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. MADEIRA JELLY.