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Cherry Jelly

Remove the stalks and stones from two or three pounds of cherries, place them in a basin, pound the kernels and squeeze in the juice of three lemons through a sieve. Mash the cherries with a wooden spoon, adding about one teacupful of red currant jelly; then add the kernels and stir all well together. Boil and skim one pint of clarified sugar and isinglass, put the cherries into a jelly bag, pour this syrup over them and pass it through until quite clear. If it is not sweet enough add more sugar; if too sweet add more lemon-juice. Dampen a mould, pack it in ice, fill it with the jelly and turn it out when firm and well set.