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Isinglass Jelly, Lemon

Peel the rind of two lemons, without any of the white inner skin, and put it into an ounce and a half of isinglass clarified in a pint of water, and sweetened according to taste--say with half a pound of loaf sugar. Strain the juice of four large lemons, and pour it gently into the isinglass when cool. Pour it at once (the lemon-rind must be taken out, but the liquid need not be strained) into small moulds, or into one large one, and cover with ice broken small. This jelly may be made from calf's foot stock. Put to each pint the juice of three lemons. Time, an hour to prepare. Probable cost, 2s. The above ingredients are sufficient for a pint and a half mould. ISINGLASS JELLY, LEMON (another way). (See LEMON ISINGLASS JELLY.)