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Jelly, General Observations on Table

Jelly is most frequently made from calf's foot stock, isinglass, or gelatine. When made from the first of these, it is very wholesome and nutritious, and is especially suited for convalescents. When isinglass and gelatine are used, many agreeable and pleasing dishes may be made for the table, but these should never be offered to an invalid. As the jelly which is sold by confectioners is almost always made of isinglass, calf's foot jelly should, if possible, be made at home. Careful attention paid to the directions given under the heading, CALF'S FOOT JELLY, will ensure a perfectly transparent jelly, and for this result once straining will generally be found sufficient, though, of course, if necessary, it must be strained more than once. Recipes for preparing a great variety of jellies will be found under their proper headings, a list of which is given in the classified index at end of volume.