To Clarify Isinglass

• Isinglass, 2½ oz.
• water, 1 pint
• beaten white of egg,

The finely-cut purified isinglass, which is now in general use, requires no clarifying except for clear jellies: for all other dishes it is sufficient to dissolve, skim, and pass it through a muslin strainer. When two ounces are required for a dish, put two and a half into a delicately clean pan,