Boil four feet in a gallon of water, till it is reduced to a quart.
Strain it, and let it stand, till it is quite cool. Skim off the fat,
and add to the jelly one pint of wine, half a pound of sugar, the
whites of six eggs, and the juice of four large lemons; boil all these
materials together eight or ten minutes. Then strain into the glasses,
or jars, in which you intend to keep it. Some lay a few bits of the
lemon-peel at the bottom, and let it be strained upon them.


TAPIOCA JELLY.

Wash it two or three times, soak it five or six hours; simmer it in
the same water with bits of fresh lemon-peel until it becomes quite
clear; then put in lemon juice, wine and loaf sugar.


SAGO JELLY.

The sago should be soaked in cold water an hour, and washed
thoroughly; simmered with lemon-peel and a few cloves. Add wine
and loaf sugar when nearly done; and let it all boil together a few
minutes.


BEEF TEA.

Beef tea, for the sick, is made by broiling a tender steak nicely,
seasoning it with pepper and salt, cutting it up, and pouring water
over it, not quite boiling. Put in a little water at a time, and let
it stand to soak the goodness out.