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Isinglass Jelly, Strawberry

Take a quart of fine ripe scarlet strawberries, and pour over them a pint of water that has boiled for twenty minutes with three-quarters of a pound of loaf sugar. The next day, drain off the syrup from the strawberries without bruising them, and, to increase the fruity flavour, add a little lemon-juice and half a pint of red currant juice. Clarify two ounces and a half of isinglass in a pint of water, and let it stand till nearly cold, then mix it with the fruit-juice and pour into moulds. It is desirable to place the moulds in ice. Probable cost, 2s. 10d., exclusive of fruit.