Take 4 fresh well cleaned calves feet, put in 3 quarts of cold water. Bring to a gentle boil, skim well, draw pan to side of stove covered, let boil gently 5 hours, strain off stock through hair sieve, set in a cold place till next day when it should be a stiff jelly. Scrape off all fat, take a piece of muslin dipped in hot water scrape all remaining fat. Put stock in perfectly clean stew pan, with 1 pound of loaf sugar, juice of 5 large lemons, chopped peeling of same, piece of cinnamon two inches long, 8 cloves, 8 whites of eggs whipped stiff. Bring mixture gently to boil, simmer for 15 minutes, strain through jelly bag, add 2 wine-glassesful of brandy, let in mold till stiff. Turn out and use.

Mrs. J. A. Gregg.