28 6 The Art of Cookery , 
you put on muft not be but blood-warm, for fear it ffiift together. 
You muft colour red with cochineal, green with fpinach, yel¬ 
low with faffron, blue with fyrup of violets, white vHth thick 
cream, and fometimes the jelly by itfelf. You may add orange- 
flower water, or wine and fugar, and lemon, if you pleafe $ 
but this is all fancy. 
To make calves feet jelly . 
BOIL two calves feet in a gallon of water till it comes to a 
quart, then ftrain it, let it ftand till cold, fldm off all the fat 
clean, and take the jelly up clean. If there is any fettling in the 
bottom, leave it ; put the jelly into a fauce-pan, with a pint of 
mountain wine, half a pound of loaf-fugar, the juice of four 
large lemons, beat up fix or eight whites of eggs with a whilk* 
then put them into a fauce~pan, and ftir all together well till it 
boils. Let it boil a few minutes. Have ready a large flannel 
bag, pour it in, it will run through quick, pour it in again till 
it runs clear, then have ready a large china bafon, with the 
lemon-peels cut as thin as poffible, let the jelly run into that 
bafon, and the peels both give it a fine amber colour, and alfo 
a flavour 5 with a clean filver fpoon fill your glaffes* 
To make currant jelly * 
STRIP the currants from the ftalks, put them in a ftone jar* 
flop it clofe, fet it in a kettle of boiling water half way the jar, 
let it boil half an hour, take it out and flrain the juice through 
a coarfe hair-fieve ; to a pint of juice put a pound of fugar, fet 
it over a fine quick clear fire in your preferving-pan or bell-metal 
fkillet; keep ffirring it all the time till the fugar is melted, then 
Ikim the fcum off as fall as it rifes. When your jelly is very 
clear and fine, pour it into gallipots3 when cold, cut white pa¬ 
per juft the bignefs of the top of the pot and Jay on the jelly* 
dip thofe papers in brandy, then cover the top clofe with white 
paper, and prick it full of holes 3 fet it in a dry place, put fome 
into glaffes, and paper them. 
To make ra'[berry giam . 
TAKE a pint of this currant jelly, and a quart of rafberries* 
bruife them well together, let them over a flow fire, keeping 
them ftirring all the time till it boils. Let it boil five or fix 
minutes, pour it into your gallipots, paper as you do the cur¬ 
rant jelly, and keep it for ufe. They will keep for two or three 
years, and have the full flavour of the rafberry. 
To 
