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2131. An Excellent Jelly. (For the Sick room.)--Take rice, sago, pearl-barley, hartshorn shavings, each one ounce; simmer with three pints of water to one, and strain it. When cold, it will be a jelly, which give, dissolved in wine, milk, or broth, in change with the other nourishment. 2132. Calves' Feet Jelly. It is better to buy the feet of the butcher, than at the tripe-shop ready boiled, because the best portion of the jelly has been extracted. Slit them in two, and take every particle of fat from the claws; wash well in warm water, put them in a large stewpan, and cover with water; skim well, and let them boil gently for six or seven hours, until reduced to about two quarts, then strain and skim off any oily substance on the surface. It is best to boil the feet the day before making the jelly, as, when the liquor is cold, the oily part being at the top, and the other being firm, with pieces of blotting paper applied to it, you may remove every particle of the oily substance without wasting the liquor. Put the liquor in a stewpan to melt, with a pound of lump sugar, the peel of two lemons, and the juice of six, six whites and shells of eggs beat together, and a bottle of sherry or Madeira; whisk the whole together until it is on the boil, then put it by the side of the stove, and let it simmer a quarter of an hour; strain it through a jelly-bag: what is strained first must be poured into the bag again, until it is as bright and clear as distilled water; then put the jelly in moulds, to be cold and firm; if the weather is too warm, it requires some ice or some of Nelson's gelatine.