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cold before you serve it up. Send it to table in a bowl, and eat spunge-cake with it.

It will be still nicer, if you use the pulp only of the gooseberries, pressed through a sieve or cullender

Previous to making your jelly, clarify the sugar, which must be the best loaf. Break it up, and to each pound allow a gill of water and an ounce of isinglass. Mix the water with the sugar. Dissolve the isinglass in as much hot water as will cover it. Set the sugar over the fire in a preserving-kettle; and when it is beginning to boil, throw in the melted isinglass. Skim the syrup well, and when it is quite clear and no more scum rises, take it from the fire, cover it, and leave it to settle.

Prepare the fruit of which you intend to make the jelly. If small fruit, such as gooseberries, currants, grapes, raspberries, or strawberries; pick them from the stems, and put them into a jar; set the jar in a vessel of warm water, and let them come to a boil. Then take them out, put them into a fine sieve, set a pan under it, and with the back of a large spoon press out all the juice from the fruit. Mix the juice, while warm, with the clarified sugar, and boil them together for about a quarter of an hour. Then put it into your jars or glasses, and tie it up with brandy-paper.

If you want the jelly for immediate use, put it into a mould; set the mould in ice for two or three hours; and when the jelly is congealed, loosen it by setting the mould in warm water, and then turn it out.