Gooseberry Jelly. Time—1½ hour.
1 quart green gooseberries, 1 quart cold water, ½ lb. brown sugar, 1 oz. vegetable isinglass.
Stew the gooseberries in the water with ¼ lb. sugar, allow them to get cold, then heat them again, this process gives the juice a pink colour. Dissolve the isinglass in a little water, add to it ¼ lb. sugar and place it in the juice of the fruit, which should have been carefully strained and cleared; mix all gently together, pour into a wetted mould, and serve when cold.