164. +Macédoine de Fruit à la Russe.+-- Prepare a Rhine Wine Jelly, set a form into cracked ice, pour in a few spoonfuls jelly and let it get hard; lay over it a layer of fruit, such as strawberries, slices of pineapple or peaches, and pour over sufficient jelly to cover the fruit; put the remaining jelly into a deep kettle, set into cracked ice and beat with an egg beater till it foams and begins to thicken; then mix with 3 or 4 different kinds of fruit, either fresh or preserved, fill into the jelly form, cover closely and let it stand 2 hours; when ready to serve dip the form in hot water, wipe it dry, remove the cover, turn the jelly onto a dish and garnish with sugared fruit.
165. +Calvesfoot Jelly.+-- Choose 4 calves' feet with the skin on (if without the skin 6 must be taken), crack and wash them well, put over the fire, cover with cold water and boil till they fall apart; strain the liquor through a fine sieve and let it stand in a cool place; next day skim off every particle of fat and remove the sediment; put the jelly over the fire and reduce it down to 2 quarts by boiling; beat up the whites of 4 eggs, add a little cold water, the juice of 2 lemons and the thin peel of one, 6 cloves and a piece of cinnamon; add this to the contents of saucepan, stirring constantly; boil for a few minutes; then move the saucepan to side of stove and let it stand for 5 minutes without boiling; then strain it through a double flannel bag; dissolve 2 cups sugar in 1 pint sherry or Madeira wine, strain through a napkin and add it to the strained jelly; rinse out the moulds with cold water, put in the jelly and set in a cool place. This jelly may be put into tightly corked bottles, and will keep for a long time. When wanted for use set the bottle in hot water until the jelly melts; then pour it into moulds and set in a cool place till firm.
166. +Macédoine de Fruits au vin du Rhine.+-- Prepare a Rhine wine jelly a little stiffer than the ordinary jellies; take large, ripe raspberries, strawberries, currants, peaches (pared and cut into eighths) and pineapples cut into small slices; put them in a dish on ice; next set a form into cracked ice, pour in a few spoonfuls jelly and when hard lay in some of the fruit, either each kind by itself in small clusters or mixed one with the other; pour over this sufficient jelly to cover the fruit; let it get hard and again lay over some fruit; continue alternately with fruit and jelly till form is full; cover and let it remain in ice till firm; in serving dip the form into hot water, wipe it dry and turn the macédoine onto a round dish. In winter preserved fruit and apples and pears may be used. The apples and pears are to be cut into quarters and boiled for a few minutes in sugar syrup. The latter should be colored with a little cochineal.