off the fat, then put it
in the saucepan with lump sugar, lemon juice, and white wine to taste,
also a little lemon peel; when simmered a few minutes, throw in the
whites of two eggs, and their shells broken, which will have the
effect of clarifying the jelly; let it boil about ten minutes after
the scum rises, then pour it through a flannel bag or thick cloth,
dipping the bag or cloth first into hot water; pass the jelly through
it until clear, then pour it into moulds and put them in a cool place
to set. One calf's foot and one cow heel will be more economical than
two calfs feet. If fruit is desired to be in the jelly, it must be put
in when the jelly begins to stiffen in the mould.

* * * * *

ORANGE JELLY.

This can be made with calf's feet or without. One quart of water will
require one ounce of isinglass, simmer the isinglass in the water,
and add the peel of one lemon and one orange; when the isinglass is
dissolved, add the juice of a lemon and six fine oranges; although the
quantity must vary according to the season for them, sweeten with half
a pound of white sugar; a Seville orange is added if there should not
be much flavor in the others.

Lemon jelly is made in the same way; the peel of a Seville orange and
of a lemon is used, with the juice of five lemons; rather more sugar
will be required with this jelly than with the former.

Punch jelly is made in the same way. An equal quantity of brandy
and rum, with the juice of two or three lemons is mixed with the
isinglass, which is dissolved in one pint of water, the other pint of
liquid being made up by the lemon juice and spirits.

The essence of noyeau is reckoned to give an exquisite flavor, in this
case it requires to be coloured with a few drops of cochineal.

* * * * *

AN EASY TRIFLE.

Soak three sponge cakes and half a pound of macaroons and ratafias
in one wine glass of brandy and three of white wine, lay them at the
bottom of the trifle dish, and pour over nearly a pint of thick rich
custard, made of equal portions of milk and cream, with seven eggs,
according to directions for "Custards;" before the custard is added,
jam and sweetmeats are sometimes spread over the cakes; a fine light
froth is prepared with cream and the whites of two eggs, flavored with
wine and sugar, heap it over the trifle lightly.

* * * * *

A STILL MORE SIMPLE ONE, AND QU