JELLY.
Three quarts of water, four of gelatine, three pounds of sugar, the whites of five eggs, one pint of wine, and six tablespoonsful of brandy, and six lemons, peel and juice. The gelatine must be soaked in one quart of water for half an hour; stir all the ingredients, except the brandy, well together, before it is put on the fire; first beating the white very light. Let it boil ten minutes without disturbing it; then strain it through a jelly strainer.