. As the liquor is strained, measure it, to ascertain the
proportion for the jelly, allowing something for the sediment and fat at
the top. To clarify it, carefully remove all the fat from the top, pour
over a little warm water, to wash away any that may remain, and wipe the
jelly with a clean cloth; remove the jelly from the sediment, put it
into a saucepan, and, supposing the quantity to be a quart, add to it 6
oz. of loaf sugar, the shells and well-whisked whites of 5 eggs, and
stir these ingredients together cold; set the saucepan on the fire, but
_do not stir the jelly after it begins to warm_. Let it boil about 10
minutes after it rises to a head, then throw in a teacupful of cold
water; let it boil 5 minutes longer, then take the saucepan off, cover
it closely, and let it remain 1/2 hour near the fire. Dip the jelly-bag
into hot water, wring it out quite dry, and fasten it on to a stand or
the back of a chair, which must be placed near the fire, to prevent the
jelly from setting before it has run through the bag. Place a basin
underneath to receive the jelly; then pour it into the bag, and should
it not be clear the first time, run it through the bag again. This stock
is the foundation of all _really good_ jellies, which may be varied in
innumerable ways, by colouring and flavouring with liqueurs, and by
moulding it with fresh and preserved fruits. To insure the jelly being
firm when turned out, 1/2 oz. of isinglass clarified might be added to
the above proportion of stock. Substitutes for calf's feet are now
frequently used in making jellies, which lessen the expense and trouble
in preparing this favourite dish; isinglass and gelatine being two of
the principal materials employed; but, although they may _look_ as
nicely as jellies made from good stock, they are never so delicate,
having very often an unpleasant flavour, somewhat resembling glue,
particularly when made with gelatine.

_Time_.--About 6 hours to boil the feet for the stock; to clarify
it,--1/4 hour to boil, 1/2 hour to stand in the saucepan covered.

_Average cost_.--Calf's feet may be purchased for 6d. each when veal is
in full season, but more expensive when it is scarce.

_Sufficient_.--2 calf's feet should make 1 quart of stock.

_Seasonable_ from March to October, but may be had all the year.

HOW TO MAKE A JELLY-BAG.--The very stout flannel called
double-mill, used for ironing-blankets, is the best material for
a jelly-bag: th