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Red Jelly

Soak one ounce of isinglass in one pint of water, and add the eighth part of the well-beaten white of an egg, put it in a saucepan over the fire, and, when nearly melted, add one pound of lump-sugar, broken small, and one-third of a tablespoonful of powdered cochineal, and ten minutes before taking from the fire, add the grated rind of three lemons. Remove the pan from the fire, and add the juice of four lemons and one-half pint of white wine. Strain through a cotton cloth, and, if it looks thick, boil up once. The saucepan should be kept covered while the jelly boils. Allow it to stand and cool before pouring into a mould, which should have the inside dampened with water. Rhubarb Jelly Border with Whipped Cream Cut up into pieces three pounds of rhubarb, put them into a preserving-pan with an equal quantity of sugar, and pour over a little water to prevent the pieces from sticking to the bottom or burning. Set the pan over a very gentle fire, and stir it well until the fruit is quite soft; then pass it through a fine sieve into a basin, and to each quart of pulp mix in two ounces of dissolved gelatine. Turn the preparation into an ornamental border-mould, and let it set firm. Turn it out onto a dish, fill the center with a well-whipped cream, and serve.