Jelly made of the feet of calves, hogs, etc., is more troublesome, but is also considered more nutritious than jelly made of gelatine. It is very desirable, for country housekeepers in particular, to make this sort of jelly, as the materials are generally in their reach. It is well, however, in all cases, to keep on hand Cox's or Nelson's gelatine, on account of the expedition with which jelly may be made from these preparations.

As jelly is considered more wholesome when not colored by any foreign substance, no directions will be given in the subsequent pages for coloring it. The palest amber jelly, clear and sparkling, flavored only by the grated rind and juice of a lemon and pale Madeira or sherry wine, is not only the most beautiful, but the most palatable jelly that can be made.

Though the recipes accompanying boxes of gelatine do not always recommend boiling, it is a great improvement to jelly, adding brilliancy, transparency, and a better flavor. Only the grated yellow rind and strained juice of the lemon should be used, and these, with the requisite quantity of pale Madeira or sherry, should be added after the other ingredients have been well boiled together. The white rind or one single lemon seed will render the jelly bitter. A delicious preserve (for which a receipt is given under the proper heading), may be made of lemons, after the yellow rind has been grated off and the juice pressed out for jelly.

The best and most simple arrangement for straining jelly is to invert a small table, fold an old table-cloth four double, tie each corner to a leg of the table; set a bowl under the bag thus formed, with another bowl at hand to slip in its place when the jelly first run through is returned to the bag, as will be necessary, the first never being transparently clear. Catch a little in a glass. If clear as crystal, it will be unnecessary to return it again to the bag. You may then put a thick cloth over the bag to keep in the heat, and if in winter, place before a fire. Shut up the room, and let it drip. The jelly will run through the bag more rapidly if the bag is first scalded.

Jelly should never be made in hot weather. Ices are much better and more seasonable.

Always serve jelly with a pitcher of whipped cream, but do not mix it beforehand with the cream, as it is best to leave it to the taste of each person.

For blanc-mange and gelatine, it is best to use gelatine and as few spices as possible, as spices turn gelatine dark. As such explicit directions are given in the subsequent pages for the making of these dishes, it is unnecessary to say anything further on the subject at present.

A nice custard is made in the following manner: Mix the beaten yolks of six eggs with a teacup of sugar. Have a quart of milk boiling in a kettle. Dip up a teacup of milk at a time and pour on the eggs, till the kettle is emptied, stirring rapidly all the time. Wash out the kettle, pour the mixture back, and stir constantly till it thickens. Then pour it into a bowl and stir till cool, to make it smooth and prevent it from curdling. Put in the bottom of glass mugs slips of preserved orange, lemon, or citron. Fill nearly full with custard; put whipped cream and grated nutmeg on top.

Or, the yolks may be mixed with boiled milk and sugar in the same proportions, but instead of being returned to the kettle, may be poured into china or earthenware custard-cups, set in a pan of boiling water, placed in a stove or range, and baked. The boiled milk must be seasoned by boiling a vanilla bean in it, or a few peach leaves, or it may be flavored with caromel. Serve the custard with whipped cream on top.

Stock Jelly.

To one and a half gallons of stock, put the whipped whites of eight eggs. Put in six blades of mace and the rind of three lemons, 4½ pounds sugar. Let it boil ten minutes, then add three pints of Madeira wine, juice of eight lemons, a little vinegar or sharp cider. Let it boil only a few minutes. Strain through a dripper. If the stock is not very nice, it may require the whites of one dozen eggs to clear it.—Mrs.T.

Calves' Foot Jelly.

One quart nice jelly stock, one pint wine, half a pound white sugar, whites of four eggs beaten up, three spoonfuls lemon juice. Boil all well and pass through a jelly-bag, kept hot before the fire. Try some at first, till it drips clear, and then pour out the whole. Peel the lemons as thin as possible and strain the jelly on the peelings. Should you wish to turn out the jelly in moulds, put one ounce isinglass to three pints of jelly.—Mrs.I.H.

Isinglass Jelly.

Dissolve two ounces isinglass in two quarts of boiling water. When cold, add juice of three lemons and skin of one, whites of three eggs, well beaten, one and a half pounds of sugar, one pint cider, four pieces cinnamon (size of the little finger), eight blades of mace. Let it boil up well. Be careful not to stir after the ingredients are thoroughly mixed. Let it stand ten minutes after removing from the fire, and just before straining pour in a pint of wine.—Mrs.W.R.R.

Crystal Jelly.

Pare off the rind of one large lemon. Boil in one pint water with one ounce isinglass; add one pound sugar and one cup pale wine. As soon as the isinglass is dissolved, strain through a muslin and let it stand till cold. Grate the rind of another lemon and let it stand in the juice of the two lemons for a short time. Strain all in a bowl, and whisk it till it begins to stiffen. Pour in moulds.—Mrs.E.P.G.

Gelatine Jelly.

Soak one box of Cox's gelatine, three hours, in a pint of cold water. Then add one pint of cooking wine, the rind and juice of one lemon, two pounds white sugar, a little mace. Stir these ingredients till the sugar dissolves, then add two quarts of boiling water, gently stirring till mixed. Strain at once, through a flannel bag twice. This recipe makes the best jelly I ever saw.—Mrs.M.M.D.

Gelatine Jelly.

To one package of gelatine add one pint cold water, the rind of one lemon and juice of three. Let it stand an hour. Then add three pints of boiling water, one pint wine, two and a quarter pounds loaf sugar, a wineglass of brandy or the best rum. Strain through a napkin and let it stand to jelly.—Mrs. Col.S.

Gelatine Jelly (without straining).

Add a pint cold water to one box Cox's gelatine. Let it stand fifteen minutes, then add three pints boiling water, one pint wine, the strained juice and peelings (cut thin) of three lemons, half a teacup of best vinegar, one and a half pounds loaf sugar, one wine-glass French brandy, mace or any other spice you like, and a little essence of lemon. Let it stand an hour, then take out the lemon peel and mace. Let it stand in a cool place to congeal.—Mrs. Dr.J.

Jelly without Eggs or Boiling.

Dissolve one package gelatine, an hour, in a pint of cold water. Then add three pints of boiling water, the strained juice of four lemons and the rind of two, one quart of wine, two pounds of sugar. Stir all well together until dissolved.—Mrs.E.B.

Jelly without Boiling.

To one of the shilling packages of Cox's gelatine, add one pint cold water. After letting it stand an hour, add one and a half pounds of loaf sugar, the juice of four lemons, one pint light wine, three pints boiling water, and cinnamon to the taste. In cold weather this is ready for use in four or five hours. Set the vessel with the jelly on ice, in summer.—MissD.D.

Cream Jelly.

Two measures of stock, one of cream; sweeten and flavor to the taste. Pour in moulds to congeal.

Blanc-mange.

Dissolve over a fire an ounce of isinglass in a gill of water. Pour the melted isinglass in a quart of cream (or mixed cream and milk), and half a pound of loaf sugar. Put in a porcelain kettle, and boil fast for half an hour. Strain it, and add a quarter of pound of almonds, blanched, and shaved fine. Season to the taste with vanilla and wine, but do not add the wine while hot. Pour into moulds.—Mrs.C.C.

Blanc-mange.

Pour two tablespoonfuls cold water on one ounce gelatine to soften it. Boil three pints rich cream. Stir the gelatine into it whilst on the fire, and sweeten to the taste. When it cools, season with three tablespoonfuls peach water. Four ounces almonds, blanched and pounded very fine and boiled with the blanc-mange, are a great improvement. When it begins to thicken, pour into moulds. Serve with plain cream.—Mrs.J.H.T.

Blanc-mange.

Sweeten a pint of cream and flavor it with lemon juice. Then whip it over ice, till a stiff froth. Add one-quarter of an ounce gelatine, dissolved in a little boiling water, and whip it well again to keep the gelatine from settling at the bottom. Pour in a mould, and set on ice till stiff enough to turn out. Eat with cream, plain or seasoned. A delicious dish.—Mrs.G.D.L.

Blanc-mange. (Very fine.)

Dissolve one box gelatine in two quarts milk, let stand for two hours. Boil six almonds in the milk. Strain through a sifter while this is being boiled. Pound together in a mortar, two handfuls blanched almonds and half a cupful granulated sugar. Stir into the boiled milk. Add one tablespoonful vanilla, and sweeten to your taste.—Mrs.W.S.

Custard Blanc-mange.

Make a custard with one quart milk, four eggs, one teacup sugar. Stir into it while boiling, half a box gelatine after it has soaked ten minutes. Season with vanilla, and pour in moulds. Eat with whipped cream.—Mrs.E.P.G.

Arrow-root Blanc-mange.

Boil in a saucepan (tightly covered) one quart milk and a piece of vanilla bean. Stir into half a pint cream, a teacup arrow-root, and a little sauce, mixing them smoothly. Pour into this the quart boiling milk, stir it well, put it in the saucepan again and let it simmer ten minutes. Sweeten to your taste. Set it in moulds to cool. Eat with cream, flavored to your taste.—Mrs.H.

Chocolate Mange.

Dissolve one ounce Cox's gelatine in a pint cold water. Let it stand an hour. Then boil two quarts of milk, and add to it six ounces chocolate with the gelatine. Sweeten to your taste and pour into moulds. Eat with sauce made of cream, wine, and sugar.—Mrs.W.H.L.

Coffee Mange.

One cupful very strong coffee, one cupful sugar, one cupful rich cream. Dissolve half a box gelatine in two cupfuls milk, over the fire. Add the cream last, after the rest is cool. Pour in a mould to congeal.—Mrs. McG.

Charlotte Russe.

One pint milk made into a custard with the yolks of six eggs, sweetened with half a pound sugar, and flavored with vanilla. Strain into the custard, one ounce isinglass, dissolved in two cupfuls milk. When this mixture is cold and begins to stiffen, mix with it gradually, one pint rich cream, previously whipped to a froth. Then put strips of sponge cake around the mould and put the Charlotte Russe in. Turn it out when ready to serve.—Mrs.W.C.R.

Charlotte Russe.

Soak three-quarters of a package of gelatine in three teacups fresh milk. Make a custard of one and a half pint fresh milk, three-quarters of a pound of sugar, and the yolks of eight eggs. When it has boiled, add the gelatine, and flavor with vanilla. When it begins to congeal, stir in a quart rich cream, whipped to a froth.—Mrs.M.

Charlotte Russe.

Have a tin or earthernware mould six inches high, and the same in diameter (or oblong, if you like). Slice sponge cake or lady-fingers and line the mould with them. Then beat three pints rich cream to a froth, and put the froth on a sieve to drain the milk from it. Take one pint calf's-foot jelly (or one and a half ounces gelatine), half a pint rich milk, and the yolks of six eggs. Place over a slow fire, and beat till they nearly boil. Then take them off the fire and beat till cool. Put in the frothed cream, sweeten to your taste, flavor with vanilla, and stir all well together. Fill the mould and place it on ice to cool.—Mrs.W.H.L.

Strawberry Charlotte Russe.

Six eggs, one ounce isinglass, one quart milk. Sweeten to the taste and flavor with vanilla. Pour into moulds. Then put it on sponge cake, covered with strawberry jam, and pour around the dish whipped cream, sweetened and flavored with wine.—Mrs. McG.

Charlotte Russe.

Sweeten one quart cream, flavor it with wine and whip it lightly. Dissolve half a box gelatine in a tablespoonful cold water and the same quantity of boiling water. Set over the steam of a kettle to dissolve. Then add half a pint of cream. When cold, stir it into the whipped cream. Beat the whites of four eggs very light, and stir into the cream. When it begins to stiffen, pour into a glass bowl, lined with thin strips of sponge cake. Whip, sweeten and flavor another pint of cream, and garnish the dish.—Mrs.D.

Charlotte Russe.

One ounce gelatine; one quart rich cream; eight eggs; one quart new milk. Sugar and flavoring to taste. Whip the cream to a stiff froth. Make a custard of the milk, gelatine and yolks of the eggs. When cool, add the whites of the eggs well beaten and the whipped cream. Line the mould with sponge cake, and if in summer put it on ice.—MissM.C.L.

Baked Custard.

Boil a quart or three pints of cream, or rich milk, with cinnamon, and three dozen beaten peach kernels, tied in a piece of muslin, or you may substitute some other flavoring, if you choose. After boiling, let it cool.

Then beat the yolks of fourteen eggs and whites of four, sweeten and strain in a pitcher. After it has settled, pour it in cups and set them in the oven, putting around them as much boiling water as will reach nearly to the top of the cups. Let it boil till you see a scum rising on top the custard. It will require at least ten minutes to bake.—Mrs.R.

Baked Custard.

Seven eggs; one quart milk; three tablespoonfuls sugar. Flavor to taste.—Mrs. Dr.E.

Baked Custard.

Scald eight teacups milk. (Be careful not to boil it.) After cooling, stir into it eight eggs and two teacups sugar. Bake in a dish or cups. Set in a stove pan and surround with water, but not enough to boil into the custard cups. An oven for baking puddings is the right temperature. Bake when the custard is set, which will be in twenty minutes.—Mrs.J.J.A.

Spanish Cream.

Boil, till dissolved, one ounce of gelatine in three pints of milk. Then add the yolks of six eggs, beaten light, and mixed with two teacups sugar. Put again on the fire and stir till it thickens. Then set it aside to cool, and meantime beat the six whites very stiff and stir them into the custard when almost cold. Pour into moulds. Flavor to your taste, before adding the whites.—Mrs.W.

Spanish Cream.

Dissolve half a box gelatine in half a pint milk. Boil one quart milk, and while boiling beat six eggs separately and very light. Mix the yolks with the boiling milk, and when it thickens add the gelatine. Sweeten and season to the taste. Pour all while hot on the whites of the eggs. Pour into moulds.—Mrs.J.T.B.

Italian Cream.

Soak a box of gelatine in one pint cold water. Then add one quart nice cream, season with fresh lemons, sweeten to your taste, beat well together, and set away in a cool place. When hard, eat with cream, flavored with wine.—Mrs.A.B.

Russian Cream.

Boil, till dissolved, one ounce gelatine in three pints milk. Then add the yolks of four eggs, well beaten, and five ounces sugar. Mix the whole and let it cook. Then strain and set aside to cool. Beat the four whites to a stiff froth, and when the cream is nearly congealed, beat them in. Flavor to your taste, and mould.—Mrs.A.P.

Bavarian Cream.

Sweeten one pint thick cream to your taste and flavor it with lemon or vanilla. Churn the cream to a froth, skim off the froth as it rises and put it in a glass dish. Dissolve one and a half tablespoonfuls gelatine in warm water, and when dissolved pour into the froth and stir fifteen minutes. Set in a cold place and it will be ready for use in a few hours.—Mrs.D.R.

Bavarian Cream.

Soak half a box gelatine in cold water till thoroughly dissolved. Then add three pints milk or cream, and put on the fire till scalding hot, stirring all the while. Then take it off and add three teacups sugar and the yolks of eight eggs (by spoonfuls) stirring all the time. Set on the fire again and let it remain till quite hot. Then take it off and add the eight beaten whites and eight teaspoonfuls vanilla. Put into moulds to cool.—Mrs.N.A.L.

Tapioca Cream.

Three tablespoonfuls tapioca, one quart milk, three eggs, one cupful sugar. Flavor with lemon or vanilla.

Soak the tapioca, in a little water, overnight. After rinsing, put it in milk and let it cook soft. Add sugar and yolks of eggs. Whip the whites stiff and pour on the tapioca, as you remove it from the fire. It should be cooked in a tin pail, set in a kettle of boiling water, to prevent the milk from scorching. Eat cold.—Mrs.G.W.P.

Tapioca.

Boil the pearl tapioca (not the lump kind) as you do rice. When cool, sweeten to the taste and season with nutmeg. Pour rich cream over it and stir it to make it smooth. Put one pint cream to two tablespoonfuls before boiling.—Mrs.J.H.T.

Lemon Froth.

Dissolve a box of gelatine in a pint of warm water, then add a pint of cold water. In winter three pints may be used instead of two.

Add the juice of six lemons and the rind; cut them as for jelly. Let it stand till it begins to harden. Then take out the rind and add the whites of twelve eggs beaten to a stiff froth. Beat them into the jelly, put in a glass bowl, and serve in saucers.—Mrs.A.C.

Syllabub.

Half a pound sugar, three pints lukewarm cream, one cupful wine. Dissolve the sugar in the wine, then pour it on the milk from a height and slowly, so as to cause the milk to froth.—Mrs.E.

Slip.

One quart milk (warm as when milked), one tablespoonful wine of the rennet. After the milk is turned, eat it with a dressing of cream, sugar and wine.—Mrs. Dr.E.

Bonny-clabber.

Set away the milk in the bowl in which it is brought to the table. If the weather is warm, set it in the refrigerator after it has become clabber.

Help each person to a large ladleful, being careful not to break it. Eat with powdered sugar, nutmeg and cream.—Mrs.S.T.

Float.

To a common-sized glass bowl of cream, sweetened with loaf sugar and flavored with wine, take the whites of six eggs, three large tablespoonfuls sugar, and three of fruit jelly. Do not beat the eggs to a froth, but put in the jelly and sugar and beat all together.—Mrs.T.

Apple Float.

Mash a quart cooked or coddled apples smooth through a sieve; sweeten with six tablespoonfuls sugar, and flavor with nutmeg. Then add the apples, a spoonful at a time, to the whites of four eggs, well beaten. Put a pint of cream, seasoned with sugar and nutmeg, at the bottom of your dish, and put the apples on top.—Mrs.I.H.

Apple Snow.

Pare and slice one dozen large apples; stew them perfectly done, and run through a colander. Then add whites of twelve eggs, beaten to a stiff froth, and one pound white sugar. Eat with sweet cream.

A Nice Dessert of Apples.

Pare and weigh two pounds green apples. Cut them in small pieces, and drop them in a rich syrup, made of a pound and a quarter of "A" sugar and a little water. As soon as the syrup begins to boil, add the juice and grated rind of one large lemon or two small ones.

Boil till the apples become a solid mass. Turn out in a wet mould to stand till cold. Serve on a dish surrounded with boiled custard, or eat with seasoned cream.—Mrs.A.F.

A Nice, Plain Dessert.

Peel and slice the apples, stew till done, then run through a colander and sweeten, season. Beat the whites of three eggs to a stiff froth, and just before serving whip them into a quart of the stewed apples. Eat with cream.—Mrs.T.

Apple Compote.

Pare, core, and quarter the apples, wash them, and put them in a pan with sugar and water enough to cover them. Add cinnamon, and lemon peel which has been previously soaked, scraped and cut in strings. Boil gently till done; lay in a deep dish. Boil the syrup to the proper consistency, and pour over the apples.—Mrs.E.

Nice Preparation of Apples.

Quarter and core some well-flavored apples, place in a shallow tin pan or plate, sprinkle thickly with white sugar and a few small pieces of cinnamon. Pour on enough cold water to half cover the apples, and scatter a few small pieces of butter over them. Cook slowly till thoroughly done, then set away to cool.—Mrs. McG.

Baked Apples.

Pare and core the apples, keeping them whole. Put in a baking-dish, and fill the holes with brown sugar. Pour into each apple a little lemon juice, and stick into each a piece of lemon peel. Put enough water to prevent their burning. Bake till tender, but not broken. Set away to cool. Eat with cream or custard. They will keep two days.—Mrs. Dr.J.

Iced Apples.

Pare and core one dozen fine, firm apples, leaving them whole. Place in a stewpan, with enough water to cover them, and stew till you can pierce them with a straw. Then remove from the fire, and set in a dish to cool. Then fill the centre with currant or some other jelly, and ice over as you would cake. Serve in a glass dish, and eat with rich cream or custard.—Mrs.A.D.