Rhubarb Isinglass Jelly

Wash and drain or wipe fresh young rhubarb stems, then slice them without paring, removing any coarse or discolored parts.

Put two pounds and a half of rhubarb and a quart of water into an enamelled stewpan; add two ounces of sugar in lumps; boil gently for twenty minutes, or until thoroughly stewed but not thickened.

Strain the mixture through a muslin folded in four; measure a pint and a half of the strained liquid.

Heat the measured liquid afresh in a clean pan; add an ounce and a half of finest isinglass and six ounces or more of best sugar in large lumps.

Stir often until the isinglass is fully dissolved; then let it boil quickly for a few minutes to throw up scum.

Clear the scum carefully; strain the jelly twice through a muslin strainer folded as the first; let it cool.

Mold the cooled jelly as usual.