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The
StilLRoom
of
cold
water,
and
let
the
water
get
gradually
warm.
Then
simmer
as
slowly
as
possible,
and
continue
simmering
till
the
isinglass
or
gelatine
is
quite
melted.
The
jelly
will
be
thick.
Do
not
strain
it,
but
break
up
a
table-spoonful
at
a
time
for
use.
Rice
Jell)\
—
Well
wash
half
a
pound
of Carolina
rice
and
boil
it
with
a
strip
of
lemon-peel
for
one
hour
in
two
quarts
of
water.
Pass
it
through
a
sieve,
and
let
it
cool.
When
cold
it
will
be
a
firrn
jelly.
Add
one
pint
of
milk
to
the
rice
jelly,
and
boil
all
together
till
the
rice
resembles
thickened
milk.
Stir
constantly
with
a
wooden
spoon.
Strain
it,
sweeten
it
a
little,
and
serve
warm.
Calves
'foot
Jelly.
—
This
is
much
better
when
the
"
set
"
of
feet
is
prepared
at
home
and
not
sent
in
ready
for
use
by
the
butcher.
First
wash
each
foot
separately
and
very
thoroughly,
then
scald
each
in
boiling
water,
and
scrape
off
all
the
hair.
Re-
move
any
fat
from
the
clefts
of
the
hoof.
Put
the
feet
into
a
stone
jar,
cover
them
with
one
gallon
of
cold
water,
bring
it
to
the
boil,
and
then
either
let
it
simmer
for
six
hours
or
tie
stout
brown
paper
over
the
jar,
and
put
it
into
the
oven
for
three
hours.
Then
strain
the
jelly
through
a
sieve
into
an
earthenware
bowl.
Let
it
get
cold,
then
take
off
the
fat
at
the
top.
Break
up
the
jelly,
being
careful
not
to
touch
the
sediment
at
the
bottom
of
the
bowl.
The
four
feet
ought
to
yield
about
two
quarts
of
jelly.
Do
not
clear
the
jelly,
but
add
a
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