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Classic
Cook Books
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page 146
to boil 2 or 3 times. Then strain and preserve in bowls or moulds.
Juice jelly.
Take one pint and a half cherry and raspberry juice, and add to it 1 pint well
water, or more if you desire. Put over the fire in a cast iron pan and increase
the contents with 3 ounces isinglass jelly. Strain through a new cloth; and when
it has cooled place it in some nice shape according to taste and let it freeze 3
or 4 hours.
Jelly with fruit.
Cover the bottom of a nice mould with gelatine and on the top of that scattering
here and there, some grapes and red cherries in layers, in order to make the
jelly look beautiful when ready and put up. When you have made a layer of
berries, pour jelly over them and when this has become stiff, repeat with a new
layer and so on, until the mould is filled, and set it down to freeze. In the
same manner you may put in the jelly oranges and slices of apples and other
kinds of
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