FOR JELLIES.

1415. INGREDIENTS.--To every quart of water allow 2 lbs. of loaf sugar;
the white of 1 egg.

_Mode_.--Put the sugar and water into a stewpan; set it on the fire,
and, when the sugar is dissolved, add the white of the egg, whipped up
with a little water. Whisk the whole well together, and simmer very
gently until it has thrown up all the scum. Take this off as it rises,
strain the syrup through a fine sieve or cloth into a basin, and keep it
for use.

CALF'S-FEET JELLY.

1416. INGREDIENTS.--1 quart of calf's-feet stock No. 1411, 1/2 lb. of
sugar, 1/2 pint of sherry, 1 glass of brandy, the shells and whites of 5
eggs, the rind and juice of 2 lemons, 1/2 oz. of isinglass.

_Mode_.--Prepare the stock as directed in recipe No. 1411, taking care
to leave the sediment, and to remove all the fat from the surface. Put
it into a saucepan, cold, without clarifying it; add the remaining
ingredients, and stir them well together before the saucepan is placed
on the fire. Then simmer the mixture gently for 1/4 hour, _but do not
stir it after it begins to warm_. Throw in a teacupful of cold water,
boil for another 5 minutes, and keep the saucepan covered by the side of
the fire for about 1/2 hour, but do not let it boil again. In simmering,
the head or scum may be carefully removed as it rises; but particular
attention must be given to the jelly, that it be not stirred in the
slightest degree after it is heated. The isinglass should be added when
the jelly begins to boil: this assists to clear it, and makes it firmer
for turning out. Wring out a jelly-bag in hot water; fasten it on to a
stand, or the back of a chair; place it near the fire with a basin
underneath it, and run the jelly through it. Should it not be perfectly
clear the first time, repeat the process until the desired brilliancy is
obtained. Soak the moulds in water, drain them for half a second, pour
in the jelly, and put it in a cool place to set. If ice is at hand,
surround the moulds with it, and the jelly will set sooner, and be
firmer when turned out. In summer it is necessary to have ice in which
to put the moulds, or the cook will be, very likely, disappointed, by
her jellies being in too liquid a state to turn out properly, unless a
great deal of isinglass is used. When wanted for table, dip the moulds
in hot water for a minute, wipe the outside with a cloth, lay a dish on
the top of the mould, turn it quickly over, and the jelly should slip