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Grape Isinglass Jelly

Dissolve one ounce of isinglass or gelatine in a cupful of water. Put a pound and a half of ripe purple grapes into a saucepan. Bruise them with the back of a wooden spoon until the juice flows freely. Strain them, without pressure, through two or three thicknesses of muslin, and, when the juice is clear, boil it, with half a pound of loaf sugar and the dissolved isinglass, for ten minutes. Add two table-spoonfuls of brandy, pour it into an oiled mould, and put it into a cool place until firmly set. If the jelly is not clear, it may be clarified in the usual way. (See CALF'S FOOT JELLY.) Probable cost, 2s. 6d., exclusive of the brandy.