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Jelly, Liqueur

This jelly may be made with maraschino, noyau, Curacoa, or any other liqueur. Dissolve two ounces of best Russian isinglass in a pint of water, being careful to remove the scum as it rises, add a pound of loaf sugar, which has been boiled to a syrup with half a pint of water, and also carefully skimmed, the strained juice of a lemon, and a quarter of a pint of liqueur. Mix thoroughly, pour the jelly through a tamis into a damp mould, and set it in ice until wanted for use. If the jelly be very stiff the mould should be dipped for a moment in boiling water before turning it upon the dish. Time, half an hour to clarify the isinglass, ten minutes to clarify the sugar. Probable cost, exclusive of the liqueur, 2s. 8d. Sufficient for eight or ten persons.