but not till a few minutes before you want to use it, as it will very soon melt.
You may heighten the colour of the red fruit, by a little cochineal.
If you wish to have it in moulds, put the cream into them as soon as it has frozen in the tin. Set the moulds in a tub of ice and salt. Just before you want to use the cream, take the moulds out of the tub, wipe or wash the salt carefully from the outside, dip the moulds in lukewarm water, and turn out the cream.
CALF'S-FEET JELLY.
Four calf's feet.
Three quarts of water.
A pint of white wine.
Three lemons.
The whites of six eggs.
Half an ounce of cinnamon.
Half a pound of loaf-sugar, broken into lumps.
Endeavour to procure calf's-feet, that have been nicely singed, but not skinned, as the skin being left on, makes the jelly much firmer.
The day before you want to use the jelly, boil the four calf's-feet in three quarts of water, till the meat drops from the bone. When sufficiently done, put it into a cullender or sieve, and let the liquid drain from the meat, into a broad pan or dish. Skim off the fat. Let the jelly stand till next day, and then carefully scrape off the sediment from the bottom. It will be a firm jelly, if too much water has not been used, and if it has boiled long enough.
