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Currant Juice Jelly

Put an ounce of gelatine into a half pint of cold water, and soak it for two hours; then pour a pint and a half of boiling water over, and mix until it is dissolved; add the juice of a lemon, two breakfast cupfuls of loaf sugar very finely powdered, and the same of any currant juice. Pass through a napkin into moulds, and, when cold, place on the ice to set. When stiff it is ready for use. Another method is to pour in a layer of the jelly and let it harden; then a layer of strawberries, and continue alternately, until the mould is full or the jelly all used up.