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Calf's Foot Jelly, Maraschino

Take one quart of clear calf's foot stock. Proceed according to the directions given for making calf's foot jelly, remembering only to omit the sherry, and to rub the rind of two lemons on the sugar before it is added to the stock. When it has run through the jelly-bag and is quite clear, add two glasses of maraschino to it, and pour a little of the jelly into a mould; let it set, then fill the mould with alternate layers of jelly, and either fresh strawberries or preserved peaches. Put it in a cool place, and when it has set, turn it out of the mould. Time to set, two hours with ice, ten or twelve without. Probable cost, 1s.per pint, without the maraschino. A pint and a half mould will be sufficient for five or six persons.