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Isinglass and Gelatine Jelly

When jelly is to be made for the table, isinglass and gelatine are frequently used instead of calf's foot stock, and possess the advantage of being made much more easily and quickly. From isinglass especially, many wholesome and agreeable dishes may be made. It is, however, difficult to give the exact proportions to be used, as isinglass differs so much in quality. The best may be known by its dull-looking, hard skin, and by its requiring fully half an hour's boiling to dissolve it. The commoner kinds dissolve very quickly, and may be known by their white, fine appearance. When good isinglass is used, one ounce will stiffen a pint and a half of jelly. Simmer the isinglass, until it is thoroughly dissolved, in a pint of water. Just before it is taken from the fire, add a tea-spoonful of strained lemon-juice, a table-spoonful of cold water, and a lump of sugar. Let all boil together two or three minutes, and remove the scum carefully as it rises. Strain through a jelly-bag, add wine, lemon-juice, sugar, and flavouring according to taste, and pour into a damp mould. Let the jelly remain in a cool place until it is firm. Gelatine is more frequently employed than isinglass. Allow an ounce of gelatine for a pint of liquid. In cold weather, or when using small moulds, more liquid may be taken. Soak the gelatine for an hour, pour boiling liquid upon it, and stir it over the fire until dissolved. Clarify with white of egg. (See CALF'S FOOT JELLY.)