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Four-Fruit Jelly

The fruits selected for this excellent jelly are those which will yield the most juice. Take of fine red-currants, half a pound, of cherries, raspberries, and strawberries, each half that weight; get out all their juice over a slow fire, and strain it from the fruit. Make a syrup with three-quarters of a pound of loaf sugar, and as much water as, with the juice, will make a quart. Dissolve an ounce of isinglass, clarify, and simmer the whole over the fire for about five minutes. Add a glass of curacoa, and strain into a mould. The jelly should be iced before being turned out to serve. Probable cost, 2s. To clarify jelly, see CALF's FOOT JELLY.