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White-Wine Jelly, Made with Isinglass or Gelatine

Soak for an hour an ounce of isinglass or gelatine in as much cold water as will cover it. Pour upon it three-quarters of a pint of boiling water, and stir it until dissolved. Let it get cold; then add as much white wine as will make up the quantity to one quart. Sherry or Marsala wine may be used, or a mixture of sherry and good raisin wine. Put it cold into a delicately-clean saucepan with the thin rind and strained juice of two fresh lemons, a quarter of a pound of roughly-powdered sugar, and the well-whisked whites and crushed shells of two eggs. Beat the mixture briskly for a minute or two, put it on the fire, and whisk it vigorously until it rises high in the pan. Put the lid on, draw the pan back, in order that a crust may form on the liquor. Lift it from the fire, and let it stand to settle for ten minutes. Wring a jelly-bag out of boiling water, pour the contents of the saucepan into it, and let it run through till clear. Be careful not to squeeze the jelly-bag, as this would make the jelly thick. Pour the jelly into a quart mould or into two pint moulds which have been soaked in cold water, and keep it in a cool place till wanted; turn it out upon a glass dish and serve. If it is to be put into glasses, pour it into a shallow dish, let it remain until stiff, and take it up in a dessert-spoon and put it into the glasses. Time to boil the jelly, a quarter of an hour. Probable cost, 1s., exclusive of the wine.