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Pineapple Jelly

Pare a ripe pineapple, and cut it into slices. Lay these on a dish, cover them with powdered and sifted sugar, and leave them for six or seven hours. Pour off the syrup and strain it. Dissolve and clarify an ounce of isinglass (see ISINGLASS, TO CLARIFY) in half a pint of water. Mix with it a pint of the strained juice, and simmer all gently together for five minutes. Add a glassful of Curacoa. Pour three table-spoonfuls of the jelly into a mould shaped like a pineapple, if one be at hand. Let the jelly stiffen, then lay neatly on it two or three slices of the pineapple, and a little more jelly. Let this also stiffen, and repeat until the mould is full. Turn the jelly out very carefully when it is wanted for use. If preferred, this jelly can be put into the mould without the fruit, but will not then be so elegant. When time is a consideration, the flavour of the pineapple may be drawn out more quickly by cutting the fruit into slices, and boiling half a pound of it with eight ounces of loaf sugar, and half a pint of water for half an hour, then straining it through a napkin. Time, two days. If the mould cannot be put upon ice, the jelly should be made some hours before it is wanted. Probable cost, 3s., exclusive of the Curacoa, if made with a pineapple costing 1s. 6d. Sufficient for six or eight persons.