Calf’s Feet Jelly

• Calf’s feet stock, 2½ pints
• sugar, ½ lb.
• sherry,

We hear inexperienced housekeepers frequently complain of the difficulty of rendering this jelly perfectly transparent; but by mixing with the other ingredients, while quite cold, the whites, and the crushed shells of a sufficient number of eggs, and allowing the head of scum which gathers on the jelly to remain undisturbed after it once forms, they will scarcely fail to obtain it clear.