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Orange, Isinglass Jelly

Take half a dozen ripe oranges, one lemon, and one small Seville orange. Pare off the rinds of half of them very thinly, pour over the peel a quarter of a pint of boiling water, and let them infuse for half an hour. Squeeze out the juice of the fruit and strain it carefully. Dissolve one ounce of isinglass, or gelatine, in three-quarters of a pint of water, mix with it the strained liquid in which the rinds have been soaked, and a quarter of a pound of loaf sugar, and stir over the fire, skimming carefully until it is on the point of boiling; then add the strained juice, stir and skim the liquid again, draw the saucepan to the side of the fire for two or three minutes, and pass the jelly through a tamis until it is clear and bright. A table-spoonful of whisky may be added, and will be considered an improvement by many persons; a blade of saffron will deepen the colour. Pour the jelly into a damp mould, and put it in a cool place until it is set. If it is not clear, clarify it according to directions given under CALF'S FOOT JELLY. Probable cost, 2s. Sufficient for a pint and a half mould.