Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Wine Jelly.

1/2 package of gelatine.

1/2 pint of wine.

1 pint of water.

2 lemons.

1/2 pint of sugar.

Soak the gelatine in a gill of cold water for two hours. Heat the remainder of the water to the boiling point, and pour it upon the soaked gelatine. Add the sugar, lemon juice, and wine. Place the bowl in a pan of boiling water and stir until the liquid is clear. Strain through a napkin and pour into moulds. Set away to harden.