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Maraschino Jelly

Squeeze the juice from an orange, lemon, and peach. Strain and add it, with a table-spoonful of orange-flower water, to twelve ounces of fine sugar, on which the rind of part of a lemon has been rubbed off. Dissolve the sugar with a wine-glassful of water, and boil until it is reduced to a rich syrup, when add it to a pint and a half of good strong calf's foot stock, half a pint of maraschino, and the frothed whites and crushed shells of eight eggs. Simmer for a few minutes, then pass the liquid through the usual jelly-bag until quite clear. While in a fluid state, but cool, take some fine rich-coloured strawberries, previously freed from their stems, throw them in, and mould the jelly. The kernel of the peach, crushed, or a bitter almond, may be simmered with the jelly. Time to simmer, ten to fifteen minutes. Sufficient for two moulds.