Take two ounces of isinglass, pour on it a pint of spring water which has been mixed with a teaspoonful of beaten white of egg, and a table-spoonful of lemon-juice. Stir them thoroughly together, and let them heat slowly, taking care the isinglass does not stick to the bottom of the pan; simmer a few minutes, clear off the scum till no more appears; strain it through muslin, and set it by for use: it will be transparent, and may be warmed and mixed with the clear juice of any kind of fruit already sweetened, or with syrup in jellies, flavored with liqueur. As a portion of the isinglass is taken up by the white of egg, one quarter to each ounce should be allowed for this. The finest sort of isinglass, which should be white and without any smell, does not require to be clarified, excepting for clear jellies; for all other purposes it is enough to dissolve and skim it, and to pass it through a strainer. A great variety of excellent jellies may be made with clarified isinglass and the juice or syrup of almost any kind of fresh fruit, the color of which is best preserved by mash-ing it lightly and strewing pounded sugar over it, letting it stand three or four hours for the juice to drain off; pour a little water over, and use the juice without boiling.