1424. MARASCHINO JELLY.
To one pint of clarified syrup, add two ounces of clarified isinglass, the filtered juice of two lemons, and a gill and a half of genuine maraschino; pour this into a jelly-mould ready set in rough ice.
Note.—Jellies flavoured with noyau, küchen-wasser, Dantzig brandy, cedratti, and all other kinds of liqueurs, when made with isinglass, are prepared as the above.