hite wine, the rind and juice of 1 large lemon, sugar to taste, the
yolks of 6 eggs.

_Mode_.--Put the isinglass, water, and lemon-rind into a saucepan, and
boil gently until the former is dissolved; then add the strained
lemon-juice, the wine, and sufficient white sugar to sweeten the whole
nicely. Boil for 2 or 3 minutes, strain the mixture into a jug, and add
the yolks of the eggs, which should be well beaten; place the jug in a
saucepan of boiling water; keep stirring the mixture _one way_ until it
thickens, _but do not allow it to boil_; then take it off the fire, and
keep stirring until nearly cold. Pour it into a mould, omitting the
sediment at the bottom of the jug, and let it remain until quite firm.

_Time_.--1/4 hour to boil the isinglass and water; about 10 minutes to
stir the mixture in the jug.

_Average cost_, with the best isinglass, 2s. 9d.

_Sufficient_ to fill a quart mould. _Seasonable_ at any time.

JELLY MOULDED WITH FRESH FRUIT, or MACEDOINE DE FRUITS.

1440. INGREDIENTS.--Rather more than 1-1/2 pint of jelly, a few nice
strawberries, or red or white currants, or raspberries, or any fresh
fruit that may be in season.

_Mode_.--Have ready the above proportion of jelly, which must be very
clear and rather sweet, the raw fruit requiring an additional quantity
of sugar. Select ripe, nice-looking fruit; pick off the stalks, unless
currants are used, when they are laid in the jelly as they come from the
tree. Begin by putting a little jelly at the bottom of the mould, which
must harden; then arrange the fruit round the sides of the mould,
recollecting; that _it will be reversed when turned out;_ then pour in
some more jelly to make the fruit adhere, and, when that layer is set,
put another row of fruit and jelly until the mould is full. If
convenient, put it in ice until required for table, then wring a cloth
in boiling water, wrap it round the mould for a minute, and turn the
jelly carefully out. Peaches, apricots, plums, apples, &c., are better
for being boiled in a little clear syrup before they are laid in the
jelly; strawberries, raspberries, grapes, cherries, and currants are put
in raw. In winter, when fresh fruits are not obtainable, a very pretty
jelly may be made with preserved fruits or brandy cherries: these, in a
bright and clear jelly, have a very pretty effect; of course, unless the
jelly be _very clear_, the beauty of the dish will be spoiled. It may be
garnished with the same f