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Strawberry Isinglass Jelly

Pick a quart of ripe red strawberries, put them into a bowl, and pour upon them a clear syrup made by boiling three-quarters of a pound of refined sugar with a pint of water for a quarter of an hour. Cover the dish, and leave the fruit to soak all night. Put two ounces and a half of isinglass into a saucepan with a pint of water which has been beaten up with half the white of an egg. Stir the mixture, and heat it gently till the isinglass is dissolved, carefully removing the scum till it ceases to rise. Strain the liquor through three or four folds of muslin, and when it is lukewarm, mix with it the syrup which has been drained from the strawberries, half a tea-cupful of red currant juice, and the strained juice of a fresh lemon. Mix the ingredients thoroughly, put the jelly into a damp mould, and stand it in a cool place or upon ice till it is set. If preferred, gelatine may be substituted for the isinglass, and the jelly will then be less expensive. The appearance of the mould will be improved if two or three spoonfuls of jelly are first poured into the mould, allowed to stiffen, then ornamented with large ripe strawberries, and the mould filled with jelly and strawberries alternately. Time, eight or nine hours to set the jelly. Probable cost. 4s. 6d. Sufficient for two moderate-sized moulds.