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Raspberry Jelly

Remove the tops and pick carefully over one pint of freshly-gathered raspberries; put them into a saucepan with a little water, and stir until they are hot, then strain them through a jelly-bag. Mix with the liquor one ounce of dissolved isinglass and one-half pound of fine sugar, stir the whole over the fire until hot, then pass it through a fine hair-sieve. Pour the jelly into a mould, and pack it in ice until set. Dip the mould in tepid water, turn the jelly out onto a dish, garnish with candied fruit, and serve.