4 calves' feet

6 quarts of cold water

Juice of four lemons

2 inches of stick cinnamon 1 pound of white sugar Juice of two oranges

Whites and shells of two eggs

Clean the feet, wash and scrub them well in cold water. Put them in a soup kettle with cold water, and simmer slowly for eight hours. It should be reduced to two quarts. When done, strain the liquid into an earthen bowl, and stand it away until next day. In the morning, remove all the fat from the surface, and the sediment from the bottom of the jelly. Put it in a kettle, and stand it over the fire; and the cinnamon, sugar, lemon and orange juice, the whites of the eggs slightly beaten, and the shells crushed. Mix all the ingredients well together, and boil it hard, without stirring, twenty minutes. Throw in a gill of cold water, let it come again to a boil; then stand it on the side of the range, and keep it closely covered for a half hour. Dip a flannel jelly bag into boiling water, and hang it where a bowl can be placed underneath. Now pour the jelly into the bag carefully, and let it drip slowly. On no account must you squeeze or touch the bag, as this clouds the jelly at once. Turn it into molds and stand in a cold place.

If you use wine, a half pint of sherry may be added before putting it into the molds.