COW-HEEL STOCK FOR JELLIES
Ingredients --: 2 cow heels , 3 quarts water
Mode --: Procure 2 heel that have only been scalded , and not boiled ; split them in two , and remove the fat between the claws ; wash them well in warm water , and put them into te saucepan with the cold water , bring gradually to a boil , remove the scum as it rises , and simmer the heels gently for 7 or 8 hours , or until the liqour is reduced one half ; then strain into a basin , measuring the quantity , and put it in a cool place
Clarify --: carefully remove all of the fat from the top , pour over a little water to wash away any that remains , and wipe the jelly with a clean cloth , remove the jelly from the sediment put it into , put it intpo a saucepan , and supposing the quantity to be a quart , add to it 6 oz. lump sugar , and the shells and whites of 5 eggs , and stir these ingredients together cold , add to that 1/2 oz. isinglass to each quart , this stock shoold be made the day before it is required
Two dozen shank bones of mutton , boiled for 6 or 7 hours , yield a quart of stock , they should be put on in 2 quarts of water , which should be reduced one half , make this also the day before it is required

TO BOTTLE FRESH FRUIT WITH SUGAR
Ingredients --: Any kind of fresh fruit ; to each quart bottle allow 1/4 lb. of pounded sugar
Mode --: Let the fruit be gathered in dry weather , pick it carefully , and drop it into clean and very dry quart glass bottles
sprinkling over it the pounded sugar
Put the corks in the bottles , and place them in a copper of cold water up to their necks , with small hay wisps round
to prevent the bottles from knocking together
Bring the water gradually to boil , and let simmer until the fruit in the bottles is reduced nearly 1/3 , extinguish the fire , and let the bottles remain in the water until it is perfectly cold ; then take them out , make the corks secure , and cover them with melted resin or wax
Time --: about 1/2 hour from the time the water commences to boil © 1891

HOW TO MOULD BOTTLED JELLIES
Uncork the bottle , place it in a saucepan of hot water until the jelly is reduced to a liquid state ; ascertain whether it is sufficiently flavoured , and if not , add a little wine , pour the jelly into moulds which have been soaked in water , let it set , and turn it out by placing the mould in hot water for a minute ; then wipe the outside , put a dish on the top , and turn it over quickly , the jelly should then slip easily away from the mould , and be quite firm , it may be garnished as taste dictates