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Isinglass Jelly, Cranberry

Mix a quart of cranberry-juice with a pint of isinglass jelly and half a pound of loaf sugar, boil it for five minutes, and, after straining, pour into a mould. Instead of isinglass, this jelly is sometimes made with ground rice, as follows. Strain the juice of a quart of cranberries after they have been boiled; mix with it slowly enough ground rice to thicken it to the consistency of jelly; now boil it, taking care that the rice does not adhere to the bottom of the pan, add sugar to taste, pour into a mould, and, when cold, turn out on a glass dish, with a garnish of Devonshire cream. Probable cost of isinglass, 1s. per ounce; ground rice, 3d. to 4d. per pound.