Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Bone and soak four calf's feet in cold water for one hour. Wash well, parboil, and then boil with four quarts of water until soft. Skim off all the fat, pass the liquid through a wet cloth. Put some in a saucer and set on ice to cool so as to test it. If too hard, add water; if too soft, boil a little longer. Put three pints of the liquid in an earthen saucepan with four cloves, a little ginger and cinnamon, the juice of two lemons, twelve ounces of granulated sugar, and a gill of Madeira wine. Beat two eggs with a little water, mix into the preparation, and stir over the fire until it comes to a boil. Strain twice through a jelly bag. Pour into eight or more crystal jelly glasses. Cool thoroughly, serve one to each person. Ohicken Jelly served with Any Salad Take one fowl chopped in small pieces, — use feet, head, and all the bones, — one quart of cold water, one bay leaf, and season well with salt and white pepper. Put over fire and let come to a boil. Then push the kettle back on the range where the mixture will simmer slowly for five hours. Strain and set away to cool. After removing ali the fat, replace it on the stove and add the white of one well-beaten egg to clear it. SALADS, 8AVCJB8, AND A8PIC8 281 Be sure the whole is well seasoned. Then pour in a fancy shaped mould. When it begins to set, stand a cup or glass in centre, and When the jelly is cold carefully remove the cup. Fill the gap left by the cup with cream and Philadelphia cream cheese whipped together. Cover this with a little of the jelly. To serve tum the jelly on a dish. Garnish with small sandwiches of Graham bread. Instead of cheese and cream, one may use pàté de foie gras or any filling desired. VEGETABLES AND FARINACEOUS FOODS Boiled Artiohokes Wash the artichokes well in several waters and soak them for a few hours in salted water to remove any insects which may be in the leaves. Trim away the leaves at the bottom. Cut off the stems. Place them in boiling salted water and boil until tender. Leave the saucepan uncovered while they are boiling. To two quarts of water add one tablespoonful of salt and a pinch of washing soda about the size of a pea. The last-named ingredient tends to keep them green. They are sufficiently cooked when the leaves can easily be removed. Drain them and serve with a little white sauce poured over them. Serve melted butter in a separate dish. This vegetable will cook in less than half an hour. Artichokes à la Lyonnaise Pull off the leaves without damaging the bottoms of the artichokes, which must be turned smooth with a knife. Cut the artichokes into quarters, and, after removing the fibrous parts, parboil them in salted water for about five minutes. Then drain in a oolander and plunge them in cold water. Drain them on a cloth and arrange them in a circle in a saucepan which is thickly spread with four ounces of butter. Sift a dessertspoonful of powdered sugar over them. Season with salt and coarse white pepper and moisten with one glass of white wine and a tablespoonful of rich consommé. Place them on a slow fire and let them simmer gently for three-quarters of B0TT0M3 FILLED WITH FRESCH BEAN3. MAYdNXAISE VEQETABLEa AND FARlJSACEOUa FOODS 238