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Crystal Jellies

Put one ounce of isinglass in a saucepan with one pint of water, and the rind of one lemon. When it boils stir in one pound of loaf-sugar and one-half pint of light wine. When the isinglass is well dissolved, strain it through a jelly-bag and let it stand until cold. Squeeze the juice of two or three lemons in a cup, keeping back the pips. Grate the rind of one lemon in the juice, and allow it to remain for a short time. Strain the juice into the jelly, whisk it until it begins to stiffen, then turn it into the jelly moulds and let it set. When ready to serve, turn the jellies onto a glass dish.