fill a quart mould. _Seasonable_ at any time.

CHEAP BLANC-MANGE.

1409. INGREDIENTS.--1/4 lb. of sugar, 1 quart of milk, 1-1/2 oz. of
isinglass, the rind of 1/2 lemon, 4 laurel-leaves.

[Illustration: BLANC-MANGE.]

_Mode_.--Put all the ingredients into a lined saucepan, and boil gently
until the isinglass is dissolved; taste it occasionally, to ascertain
when it is sufficiently flavoured with the laurel-leaves; then take them
out, and keep stirring the mixture over the fire for about 10 minutes.
Strain it through a fine sieve into a jug, and, when nearly cold, pour
it into a well-oiled mould, omitting the sediment at the bottom. Turn it
out carefully on a dish, and garnish with preserves, bright jelly, or a
compote of fruit.

_Time_.--Altogether, 1/2 hour. _Average cost_, 8d.

_Sufficient_ to fill a quart mould. _Seasonable_ at any time.

BREAD-AND-BUTTER FRITTERS.

1410. INGREDIENTS.--Batter, 8 slices of bread and butter, 3 or 4
tablespoonfuls of jam.

_Mode_.--Make a batter, the same as for apple fritters No. 1393; cut
some slices of bread and butter, not very thick; spread half of them
with any jam that may he preferred, and cover with the other slices;
slightly press them together, and cut them out in square, long, or round
pieces. Dip them in the batter, and fry in boiling lard for about 10
minutes; drain them before the fire on a piece of blotting-paper or
cloth. Dish them, sprinkle over sifted sugar, and serve.

_Time_.--About 10 minutes.

_Average cost_, 1s.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

TO MAKE THE STOCK FOR JELLY, AND TO CLARIFY IT.

1411. INGREDIENTS.--2 calf's feet, 6 pints of water.

[Illustration: JELLY-MOULD.]

[Illustration: JELLY-BAG.]

_Mode_.--The stock for jellies should always be made the day before it
is required for use, as the liquor has time to cool, and the fat can be
so much more easily and effectually removed when thoroughly set. Procure
from the butcher's 2 nice calf's feet: scald them, to take off the hair;
slit them in two, remove the fat from between the claws, and wash the
feet well in warm water; put them into a stewpan, with the above
proportion of cold water, bring it gradually to boil, and remove every
particle of scum as it rises. When it is well skimmed, boil it very
gently for 6 or 7 hours, or until the liquor is reduced rather more than
half; then strain it through a sieve into a basin, and put it in a cool
place to set