The above mixture may be baked in small
cups; they require a quarter of an hour to
bake.
CALF'S FEET JELLY.
Boil two feet in two quarts, or five pints of
water, till the water has half wasted; strain, and
when cold, take 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 calf's feet.
If fruit is desired to be in the jelly, it must be
put in when the jelly begins to stiffen in the mould.