Strawberry or Raspberry Jelly

Boil one quart of syrup to thirty degrees, pour it still boiling on a pound of good picked strawberries or raspberries; two hours later strain this syrup through a jelly bag. Clarify and filter four ounces of gelatine in a quart of water with six beaten whites, let cool off partly, and add to it the strawberry or raspberry syrup, and a few drops of carmine. Incrust a jelly mold (Fig. 154) on chopped ice, fill it with the jelly, and put the cover on top; cover this with ice and leave the jelly to set for two hours; when ready to use dip the mold into hot water and unmold the jelly on a cold dish.