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To make jelly from feet.

Boil four calfs’ feet, that have been nicely cleaned, and the hoofs taken off; when the feet are boiled to pieces, strain the liquor through a colander, and when cold, take all the grease off, and put the jelly in a skillet, leaving the dregs which will be at the bottom.  There should be from four feet, about two quarts of jelly:  pour into it one quart of white wine, the juice of six fresh lemons strained from the seeds, one pound and a half of powdered loaf sugar, a little pounded cinnamon and mace, and the rind thinly pared from two of the lemons; wash eight eggs very clean, whip up the whites to a froth, crush the shells and put with them, mix it with the jelly, set it on the fire, stir it occasionally till the jelly is melted, but do not touch it afterwards.  When it has boiled till it looks quite clear on one side, and the dross accumulates on the other, take off carefully the thickest part of the dross, and pour the jelly in the bag; put back what runs through, until it becomes quite transparent—­then set a pitcher under the bag, and put a cover all over to keep out the dust:  the jelly looks much prettier when it is broken to fill the glasses.  The bag should be made of cotton or linen, and be suspended in a frame made for the purpose.  The feet of hogs make the palest coloured jelly; those of sheep are a beautiful amber-colour, when prepared.

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A sweetmeat pudding.

Make a quart of flour into puff paste; when done, divide it into three parts of unequal size; roll the largest out square and moderately thin, spread over it a thin layer of marmalade, leaving a margin all round about an inch broad; roll the next largest in the same manner, lay it on, cover that with marmalade, leaving a margin; then roll the smallest, and put it on the other two, spreading marmalade; fold it up, one fold over the other, the width of your hand—­press the ends together, tie it in a cloth securely, and place it in a kettle of boiling water, where it can lie at length without doubling; boil it quickly, and when done, pour melted butter with sugar and wine in the dish.

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To make an orange pudding.

Put two oranges and two lemons, into five quarts of water—­boil them till the rinds are quite tender; take them out, and when cold, slice them thin, and pick out the seeds; put a pound of loaf sugar into a pint of water—­when it boils, slice into it twelve pippins pared and cored—­lay in the lemons and oranges, stew them tender, cover the dish with puff paste, lay the fruit in carefully, in alternate layers—­pour on the syrup, put some slips of paste across, and bake it.

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An apple custard.