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Raspberry and Currant Jelly

Strip the stalks from two pounds of juicy red currants and one pound of white currants, and put them into an earthenware jar with a cupful of fresh sound raspberries and a pound of loaf sugar. Put on the cover, place the jar in a saucepan of boiling water, and keep it simmering gently until the juice flows freely. Pour it off, and strain it through a jelly-bag till it is bright and clear. Put two ounces of isinglass or gelatine with a pint of cold water into a perfectly clean saucepan. Stir this on the fire till it boils, then draw it to the side, and let it simmer gently for half an hour. A few minutes before it is taken off the fire, put in with it a spoonful of cold water, a lump of sugar, and a tea-spoonful of good vinegar. Stir it for a minute, and remove the scum as it rises. Strain through a jelly-bag, mix it with the filtered juice, pour into a mould, and put in a cold place or upon ice to set. Probable cost, 3s. 6d.