eason with a few peppercorns, a sprig
of thyme and parsley, and a dessert-spoonful of salt; boil gently for
two hours; at the end of this time the broth will be reduced to half its
original quantity; skim off all the grease, and serve the broth with the
glutinous part of the heel in it. This kind of broth is both
strengthening and healing to the stomach.

No. 191. HOW TO MAKE CALF'S-FEET JELLY.

Boil two calf's feet in two quarts of water very gently for at least two
hours; at the end of this time the liquid will be boiled down to one
half of its original quantity; it is then to be strained into a pan,
and left to cool till the next day. Scrape and wash off all grease, dab
a clean cloth all over the surface to absorb any remaining grease, put
the calf's-foot stock or broth into a very clean saucepan, add three
ounces of lump sugar, a bit of lemon-peel, the juice of a lemon, a
little bruised cinnamon, and half a pint of white wine; boil all
together for ten minutes, skim, strain through a doubled piece of muslin
into a basin; set the jelly in a very cold place to cool and become
firm.

No. 192. HOW TO MAKE ICELAND-MOSS JELLY.

Iceland moss is to be had of all chemists. Put four ounces of Iceland
moss to boil in one quart of water, stirring it the whole time it is on
the fire; and when it has boiled about three-quarters of an hour, add
two ounces of lump sugar and a glass of white wine; strain the jelly
through a piece of muslin into a basin, and when it is set firm and
cold, let it be given to the patient. This kind of jelly is most
beneficial in cases of severe colds, catarrhs, and all pulmonary
diseases of the lungs and chest.

No. 193. HOW TO MAKE BLANCMANGE.

Scald, skin, wash, and thoroughly bruise one ounce of sweet almonds with
a rolling-pin on a table; put this into a basin with one ounce of lump
sugar, and three gills of cold water, and allow the whole to stand and
steep for three hours. Next, boil one ounce of shred isinglass, or
gelatine, in a gill of water, by stirring it on the fire, while boiling,
for ten minutes; pour this to the milk of almonds; strain all through a
muslin into a basin, and when the blancmange has become stiff and cold,
let it be given to the patient in cases of fevers, or extreme delicacy.

No. 194. HOW TO MAKE SICK-DIET JELLY.

Take of sago, tapioca, eringo root, and hartshorn shavings, of each one
ounce; and boil the whole in three pints of water until reduced to one