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Apple Calf's-Foot Jelly

Take four pounds of good cooking apples, core them, and stew them gently, with the thin rind of two lemons, in a quart of water, until they are reduced to a pulp. Then strain the liquid through a jelly-bag once or twice, until it is quite clear. When cool, place it in a saucepan with three pints of strong calf's-foot stock, the juice of the lemons, sugar to taste, and the shells and beaten whites of four eggs. Bring it quickly to a boil, and allow it to simmer for a quarter of an hour, being careful not to stir it. Draw it from the fire, and let it stand for another quarter of an hour. Strain it two or three times through a jelly-bag, until perfectly clear. Pour into moulds, and let it stand until next day. Time to stew the apples, about an hour. Sufficient for two quart moulds. Probable cost, 2s. per quart.