CALF'S FEET BROTH. Boil two feet in three quarts of water till reduced to half the quantity; strain it, and set it by. When to be used, take off the fat, put a large tea-cupful of the jelly into a saucepan, with half a glass of sweet wine, a little sugar and nutmeg, and heat it up till it be ready to boil. Then take a little of it, and beat it by degrees to the yolk of an egg, adding a bit of butter the size of a nutmeg; stir it all together, but do not let it boil. Grate a little fresh lemon peel into it.--Another way is to boil two calves' feet with two ounces of veal, and two of beef, the bottom of a penny loaf, two or three blades of mace, half a nutmeg, and a little salt, in three quarts of water, till reduced to half the quantity. Then strain it, and take off the fat. CALF'S FEET JELLY. Boil two feet, well cleaned, in five pints of water till they are broken, and the water half wasted. Strain it, take off the fat when cold, and remove the jelly from the sediment. Put it into a saucepan, with sugar, raisin wine, lemon juice and lemon peel. When the flavour is rich, add the whites of five eggs well beaten, and their shells broken. Set the saucepan on the fire, but do not stir the jelly after it begins to warm. Let it boil twenty minutes after it rises to a head, then pour it through a flannel bag, first dipping the jelly bag in hot water to prevent waste, and squeezing it quite dry. Run the jelly repeatedly through the bag, until it is quite clear, and then put it into glasses or forms. The following method will greatly facilitate the clearing of the jelly. When the mixture has boiled twenty minutes, throw in a tea-cupful of cold water; let it boil five minutes longer, then take the saucepan off the fire covered close, and keep it half an hour. It will afterwards be so clear as to need only once running through the bag, and much waste will be prevented.--Another way to make jelly is to take three calf's feet, or two cow-heels, that have been only scalded, and boil them in four quarts of water, till it be half wasted. Remove the jelly from the fat and sediment, mix with it the juice of a Seville orange and twelve lemons, the peels of three ditto, the whites and shells of twelve eggs, brown sugar to taste, nearly a pint of raisin wine, one ounce of coriander seed, a quarter of an ounce of allspice, a bit of cinnamon, and six cloves, all bruised and previously mixed together. The jelly should boil fifteen minutes without stirring, and then be cleared through a flannel bag. Take a little of the jelly while running, mix it with a tea-cupful of water in which a piece of beet root has been boiled, and run it through the bag when all the rest is run out. The other jelly being cooled on a plate, this will serve to garnish it. Jelly made in this way will have a fine high colour and flavour. But in all cases, to produce good jelly, the feet should only be scalded to take off the hair. Those who sell them ready prepared generally boil