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Marble Jelly

Prepare for carrying out this receipe a clear, colourless jelly, and oil well a mould, which nearly fill with rough lumps of bright-coloured jelly of varied sizes. Arrange the lumps like rock-work, and tastefully as to colour. Orange, strawberry, and apple jelly do well for this. Run the colourless jelly, when cool, but in a liquefied state, into the mould, and when set, turn out. We give the recipe for SILVER JELLY, which is the one we would recommend, as being without colour. Rub off the essence from the rind of two lemons upon lumps of sugar. Beat the whites of six eggs to a froth, and crush the shells. Simmer over the fire an ounces and a half of the best isinglass, dissolved in a pint of water, adding the sugar, eggs, etc., and half a pint of lemon-juice, strained. When the jelly has simmered for a few minutes, pour in a pint of maraschino, and simmer a few minutes longer, when it must be allowed to stand, without being disturbed, before it is passed through the jelly-bag. If not clear the first time, return it to the bag--it should in the end be like crystal. From ten to twelve ounces of sugar will be required to sweeten this jelly.