Wine Jelly II
½ box gelatine or
2½ tablespoons granulated gelatine
½ cup cold water
1⅔ cups boiling water
1 cup sugar
½ cup Sherry wine
2 tablespoons brandy
Kirsch
⅓ cup orange juice
3 tablespoons lemon juice
Fruit red
Soak gelatine twenty minutes in cold water, dissolve in hot water, add sugar, fruit juices, Sherry, brandy, and enough Kirsch to make one cup of strong liquor, then color with fruit red. Strain, mould, and chill. Serve with or without Cream Sauce I.