From The Times, Tuesday March 21, 1922, 'A Woman's View', posted with permission of the transcriber, Barb. Baker. Geo. SICKROOM COOKERY IN A FLAT [A Woman's View]...part #2 ( From a Correspondent ) Calves' foot jelly will occur to the care-taker as a thing to be desired, and probably also as an unfathomable mystery, which it is not: ........... In towns the first process is now rendered easier by the feet - one cowheel equals two calves' feet and costs less...being sold cleansed and freed from most of their "neat's foot oil" by a first treatment. Clear off any bits of meat, and boil the foot or feet in two quarts of water till this is reduced to one quart. Strain and cool; the result should be a firm, alabaster-like jelly. Its top and the sides of basin should be washed, and the jelly, leaving out any sediment at bottom, placed in a very clean stewpan with the thinly peeled rind of two lemons, white sugar as liked, a few threads of saffron costing about 2d., and the juice of three lemons. Add the whites of three or four eggs beaten to a stiff froth, and their shells washed and crushed. Stir gently, then boil up, and leave to stand half an hour on a low flame of gas or at side of fire without shaking. Strain twice through then tea cloth, the second time put through with a cup. Wine should be added just before taking from fire, about 1 gill to a quart. When cool pour into a damp china mould. A nourishing cream may be made thus: ......... Mix two large yolks of egg with one gill of creamy milk. Make into a custard with a little sugar and vanilla or lemon flavouring. Mix with an equal quantity of jelly, or 1/4 oz. of gelatine. If "sponge" texture is liked, add one stiffly beaten white of egg when nearly cool enough to set. to be continued..........................