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Jelly Fish

Make a quart of jelly according to the directions given for JELLY MEAT FOR COLD PIES. If at hand, the head and trimmings of turbot, whiting, or skate may be stewed with the calf's foot, but they are not indispensable. Pass the jelly through the tamis until quite clear, and clarify it, if necessary, with the beaten whites and crushed shells of four eggs. Pour a layer of the jelly, about an inch in depth, into a wet mould, and when it is firmly set arrange some prawns or crayfish round the edges, and add the remainder of the jelly. The fish must be put into the jelly backs downward, as it must be remembered that their position will be reversed when turned out. Time, about three hours to set each layer. Probable cost, 3s. Sufficient for six or seven persons.