out easily. It is sometimes served broken into square lumps, and piled
high in glasses. Earthenware moulds are preferable to those of pewter or
tin, for red jellies, the colour and transparency of the composition
being often spoiled by using the latter.

[Illustration: JELLY-MOULD.]

To make this jelly more economically, raisin wine may be substituted for
the sherry and brandy, and the stock made from cow-heels, instead of
calf's feet.

_Time_.--20 minutes to simmer the jelly, 1/2 hour to stand covered.

_Average cost_, reckoning the feet at 6d. each, 3s. 6d.

_Sufficient_ to fill two 1-1/2-pint moulds. _Seasonable_ at any time.

_Note_.--As lemon-juice, unless carefully strained, is liable to make
the jelly muddy, see that it is clear before it is added to the other
ingredients. Omit the brandy when the flavour is objected to.

SHERRY.--There are several kinds of sherry, as pale and brown, and there
are various degrees of each. Sherry is, in general, of an amber-colour,
and, when good, has a fine aromatic odour, with something of the
agreeable bitterness of the peach kernel. When new, it is harsh and
fiery, and requires to be mellowed in the wood for four or five years.
Sherry has of late got much into fashion in England, from the idea that
it is more free from acid than other wines; but some careful experiments
on wines do not fully confirm this opinion.

CANNELONS, or FRIED PUFFS.

(_Sweet Entremets_.)

1417. INGREDIENTS.--1/2 lb. of puff-paste No. 1205; apricot, or any kind
of preserve that may be preferred; hot lard.

_Mode_.--Cannelons which are made of puff-paste rolled very thin, with
jam inclosed, and cut out in long narrow rolls or puffs, make a very
pretty and elegant dish. Make some good puff-paste, by recipe No. 1205;
roll it out very thin, and cut it into pieces of an equal size, about 2
inches wide and 8 inches long; place upon each piece a spoonful of jam,
wet the edges with the white of egg, and fold the paste over _twice;_
slightly press the edges together, that the jam may not escape in the
frying; and when all are prepared, fry them in boiling lard until of a
nice brown, letting them remain by the side of the fire after they are
coloured, that the paste may be thoroughly done. Drain them before the
fire, dish on a d'oyley, sprinkle over them sifted sugar, and serve.
These cannelons are very delicious made with fresh instead of preserved
fruit, such as strawberries, raspberries, or cur