Take four large calves' feet, that have been singed, but not skinned, Boil them in a gallon of clear, soft water, till the liquid is reduced to one quart, and all the meat has dropped from the bones. Strain it into a pan, cover it, and let it stand till next morning. It should then be a firm cake. Take a knife, and carefully remove all the fat from the top of the cake, and all the sediment from the bottom, arid press some clean, soft, blotting-paper (or white paper) upon it, to clear it from all remains of greasiness. Then cut the cake of jelly into slices, and put it into a preserving-kettle. Add to it a pound and a half of loaf-sugar, broken up, a pint and a half of strained orange-juice, and the yellow rinds of four oranges, pared thin, and cut in pieces. Beat, slightly, the whites of six eggs, and add them to the mixture, with three of their shells, crushed small. Set the kettle over a clear fire, and stir till you see indications of the scum begin to rise. Then cease stirring, immediately, or the jelly will be cloudy. After it has come to a boil, simmer it ten minutes. Then take it off the fire. Let it stand about five minutes, and then pour the whole into a jelly-bag; place a white pan beneath, for the jelly to drip into. Take care not to squeeze the bag, or the clearness of the jelly will be irrecoverably destroyed. If it is not clear, on first running through, empty the bag, wash it clean, and return the jelly to it, and let it drip again. Repeat this, if necessary, till it is quite bright and transparent. When it has congealed, and become firm, put it into a glass bowl, and break it up. If you wish it in moulds, put it into them, of course, while it is liquid; but not till it is quite clear.

It will be clear much sooner, and with certainty, if you add two or three blades of isinglass, when it first begins to boil.

The oranges should be ripe, high-coloured, and roiled under the hand, to increase the juice.