Scald four calf's feet only enough to take off the hair, (more will extract the juices). Clean them nicely. When this is done, put them into five quarts of water and boil them until the water is half wasted; strain and set it away till the next day, then take off the fat and remove the jelly, being careful not to disturb the sediment; put the jelly into a sauce-pan with sugar, wine, and lemon juice and rind to your taste. Beat the whites and shells of five eggs, stir them in, and set it on the coals, but do not stir it after it begins to warm. Boil it twenty minutes, then add one teacupful of cold water and boil five minutes longer; set off the saucepan, and let it stand covered close half an hour. It will thus become so clear that it will need to run through the jelly bag but once.
Another (made of English Gelatine).
To one of the papers of gelatine containing an ounce and a half, put a pint of cold water; after fifteen minutes, add a quart of boiling water, and stir till the gelatine is dissolved. Then add a coffee-cup of sugar, the juice of a lemon, and the grated rind, or any other spice or essence you prefer, and just boil it up a minute. If the jelly is for an invalid, and wine is a part of the appropriate regimen, omit the lemon and spices, and add two gills of wine, after it is boiled. The gelatine is so pure, that the jelly need not be passed through a jelly-bag. This will keep several weeks in winter, and is convenient for persons who are in the habit of providing little delicacies for the sick.
Almond Custards.
Blanch and beat in a marble mortar, with two spoonfuls of rose-water, a quarter of a pound of almonds; beat the yolks of four eggs with two table-spoonfuls of sugar, mix the almonds with the eggs and sugar, and then add the whole to a pint of cream, set into a kettle of hot water in a pail. Stir it steadily till it boils. Serve in little cups.
Boiled Custards.
Put a quart of milk into a tin pail or a pitcher that holds two quarts; set it into a kettle of hot water. Tin is better than earthen, because it heats so much quicker. Put in a few sticks of cinnamon, or three peach leaves. When the milk foams up as if nearly boiling, stir in six eggs which have been beaten, with two spoonfuls of white sugar; stir it every instant, until it appears to thicken a little. Then take out the pail, and pour the custard immediately into a cold pitcher, because the heat of the pail will cook the part of the custard that touches it, too much, so that it will curdle. This is a very easy way of making custards, and none can be better. But in order to have them good, you must attend to nothing else until they are finished. You may make them as rich as you choose. A pint of milk, a pint of cream, and eight eggs will make them rich enough for any epicure. So, on the other hand, they are very good with three or four eggs only to a quart of milk, and no cream.
Another (good, and very simple).
Boil a quart of milk in the way directed in the preceding receipt, excepting one gill; beat three or four eggs with three spoonfuls of fine sugar; wet three teaspoonfuls of arrow-root in the reserved gill of milk, then mix the beaten eggs and arrow-root together, and add a little salt. When the milk in the pail boils, stir them in, and continue to stir a minute or two, till the custard thickens. Then take the pail to the table and pour the custard into china cups (as glass will crack), or else into a cold pitcher. Use what seasoning you please. The old fashion of using cinnamon is economical and very good. Boil some pieces of cinnamon a few minutes only, in two or three spoonfuls of water. Put some of this into the custard, and put what is left into a vial for another time.
The Sandwich Island arrow-root is as good as the Bermuda for such purposes, and costs a third less.