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Peach Jelly

Peel, divide, and stone a dozen ripe peaches, and boil them and the bruised kernels for a quarter of an hour, in a thin syrup, made of ten ounces of sugar and half a pint of water. Flavour the syrup with the grated rind and strained juice of four lemons, strain it through a jelly-bag, and add to it an ounce of dissolved isinglass or gelatine. Pour it into a mould, which should be set upon ice until the jelly is sufficiently stiff to turn out. The fruit from which this jelly is made may be served as a compote, with a little red currant-juice added to the syrup. Time, a quarter of an hour to simmer the fruit. Probable cost, 2s. a pint. Sufficient for a quart mould.