It is a complaint amongst even experienced housekeepers that they cannot feel a certainty of having jelly clear; but by strictly attending to the following method for making calfs-foot jelly, they can scarcely fail to have it beautifully bright.

Feet for all jellies are boiled so long by the people who sell them that they are less nutritious: they should be procured from the butcher and only scalded to take off the hair. The liquor will require greater care in removing the fat; but the jelly will be far stronger. A little isinglass, half an ounce to a quart of stock, may be used to secure the firmness, particularly in summer. In peeling lemons, care should be taken not to cut below the color, as by so doing a great deal of the flavor of the essential oil is lost, and the white part gives a disagreeable flavor. The stock should be measured when set to get cold, as the exact quantity cannot be measured when it is set.

Felt Jelly Bag.

Jelly is equally good made of cow-heels nicely cleaned; they bear a less price than those of calves, and make a stronger-jelly.

How To Make Jelly

Boil two feet in two quarts and a pint of water till the feet are broken and the water half wasted; strain it, and the following day take off the fat, and remove the jelly from the sediment; then put it into a saucepan, with a laurel-leaf, twenty coriander-seeds, the peel of two lemons, sugar to palate, half a pint of sherry, and a wine-glass of brandy. When the flavor is rich, put to it the whites of five eggs well beaten, and their shells broken. The ingredients should be cold when mixed together, to ensure the jelly being clear. Set the saucepan on the fire, but do not stir the jelly after it gets hot. Let it boil twenty minutes after it rises to a head; then pour it through a flannel jelly-bag, first dipping the bag in hot water to prevent waste, and squeezing it quite dry. Run the jelly through and through until clear; then put it into glasses or moulds.

The following mode will greatly facilitate the clearing of jelly:

When the mixture has boiled twenty minutes, throw in a teacupful of cold water; let it boil five minutes longer; then take the saucepan off the fire, covered close, and let it stand half an hour; after which it will be so clear as to need only once running through the bag, and much waste will be saved.

Or:- Boil four quarts of water, with three calf s-feet, or two cow-heels, that have been only scalded, till half wasted: take the jelly from the fat and sediment; mix with it the juice of a large orange and twelve lemons, the peels of three lemons, the whites and shells of twelve eggs, white sugar to taste, a pint of wine, one ounce of coriander-seeds, two bay-leaves, a bit of cinnamon, and six cloves, all bruised, after having previously mixed them cold. The jelly should boil fifteen minutes without stirring; then clear it through a flannel bag. While running take a little jelly, and mix with a teacupful of water in which a bit of beet-root has been boiled, and run it through the bag when all the rest is run out; this is to garnish the other jelly, being cooled on a plate: but this is a matter of choice. This jelly has a very fine high color and flavor.

Cheap Calfe-Foot Jelly

Take one box of Cox's sparkling gelatine and pour on a pint of cold water - let it stand ten minutes, then add a pint of boiling water - one pint of wine - half a pound of sugar - the juice and rind of two lemons - strain it through a napkin into a pitcher, then turn it into the moulds. Boil in the water a stick of cinnamon, and the lemon-peels.