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Isinglass, to Clarify

Allow one quart of fresh water, the beaten white of an egg, and two table-spoonfuls of lemon-juice to each quarter of a pound of isinglass; mix these ingredients thoroughly, and put them into a saucepan; take care that the isinglass does not burn at the bottom of the pan, and remove the scum as it rises. Strain, and put aside for use. The isinglass should be quite clear. A number of excellent jellies may be made by extracting the juice from fresh fruit and mixing with it a little isinglass, without boiling. The flavour and colour are both better than when the juice is boiled. The best isinglass will require half an hour's gentle boiling to dissolve it.