Wine Jelly Recipe

Two pounds sugar, one pint pale sherry, one pint cold water, one

package Cox's gelatine, juice of two lemons, one quart boiling water,

small stick cinnamon. Soak the gelatine in cold water one hour, add

to this sugar, lemon, cinnamon, and pour over all the boiling water,

stirring until gelatine is dissolved. Put in the wine last. Strain

through flannel bag without squeezing. Wet mould with cold water and

pour in the jelly; set on ice to cool.--Mrs. Werner.



* * *

Vote