Violet Jelly

Put one pint of clear syrup into a newly tinned and clean saucepan; bring it to a boil, then remove and throw in a heaping handful of fresh violets, after suppressing their stalks; let infuse for half an hour with the cover on. Strain the liquid into a glazed vessel, and mix in with it three or four spoonfuls of clarified gelatine with some orange and lemon juice. Taste the jelly, to try its consistency, and then pour it into a mold incrusted in broken ice and let set for one hour and a half, and when ready to serve dress it on a cold dish.