Ingredients (for Milk Jelly).-One cow-heel. One quart of milk. Two inches of the stick of cinnamon. Sugar.

To make a Milk Jelly from Cow-Heel:

1. Buy a dressed cow-heel from a tripe-shop.

2. Put the cow-heel on a board and cut it up into small pieces.

3. Put these pieces into an earthen jar or a saucepan, with one quart of milk and two inches of the stick of cinnamon.

4. Put the lid on the top of the jar; put a piece of paper over the lid, and tie it tightly down.

5. Put the jar into a very slow oven, to stew for at least three hours.

6. If there is no oven to the stove, stand the jar by the side of the fire to stew.

N. B. - It reduces less if stewed in the oven.

7. When the stew is finished, take the jar out of the oven, take off the lid, strain the milk into a basin, and sweeten it according to taste.

8. Put the basin aside till the jelly is set. It may be eaten hot or cold, according to taste.

For Onion-Sauce

Ingredients. - Three or four onions. Half a pint of milk. Half an ounce of flour. Half an ounce of butter.

For serving the Cow-Heel with Onion-Sauce:

1. Take three or four onions, peel them, and cut them in quarters.

2. Put them into a saucepan with half a pint of milk.

3. Put the saucepan on the fire to boil till the onions are quite tender; it will take about one hour.

4. After that time strain off the milk into a basin, put the onions on a board, and chop them up small.

5. Put half an ounce of butter into the saucepan, and put it on the fire to melt.

6. When the butter is melted, add half an ounce of flour, and mix them smoothly together with a wooden spoon.

7. Pour the milk in gradually, stirring it till it boils and thickens.

8. Then add the onions, season with pepper and salt according to taste, and move the saucepan to the side of the fire.

9. Put the pieces of cow-heel into the sauce, and let them warm through.

10. For serving, put the pieces of cow-heel on a hot dish, and pour over them the onion-sauce.

N. B. - The meat from the cow-heel might be served as a curry. The curry should be made in the same way as described in " Cooked Meat," Lesson Fourth.

N. B. - The bones of the cow-heel should be put into the stock-pot.