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Calves' Foot Jelly

One quart nice jelly stock, one pint wine, half a pound white sugar, whites of four eggs beaten up, three spoonfuls lemon juice. Boil all well and pass through a jelly-bag, kept hot before the fire. Try some at first, till it drips clear, and then pour out the whole. Peel the lemons as thin as possible and strain the jelly on the peelings. Should you wish to turn on the jelly in moulds, put one ounce isinglass to three pints of jelly.--Mrs. I. H.