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Cranberry Jelly

Make half a pint of very strong isinglass jelly, using nearly an ounce of isinglass to the half pint of jelly. When it is clear, add a pint of cranberry-juice which has been drawn out over the fire and pressed from the fruit. Sweeten the liquid with half a pound of best loaf sugar. Add a tea-spoonful of lemon-juice and the whites and shells of three eggs. Simmer the preparation gently without stirring it for a few minutes, let it stand to settle, strain it until clear, and pour it into a mould. Probable cost, 3s. 6d. Sufficient for a quart mould.