Ebony Jelly. Time—2 hours.
1 lb. French plums, ½ pint water, ½ lb. lump dust, ½ oz. vegetable isinglass, rind of ½ lemon.
Soak the plums over-night. Next morning stew them gently with the water and sugar for 1 hour or longer till quite tender; pour the juice off on to the isinglass to dissolve it. Stone the plums and pulp them through a wire sieve. Crack the stones, blanch and pound the kernels, add them with the strips of lemon peel and the isinglass to the plums, mix and pour into a wetted mould.