Breakfast, Luncheon and Tea

by Marion Harland

Wine Jelly.

1 package sparkling gelatine, soaked in 1 large cup of cold water.

2 cups white wine or pale sherry.

1 lemon—all the juice and half the peel.

½ teaspoonful bitter almond, or two peach-leaves.

2 cups white sugar.

1 pint boiling water.

Put soaked gelatine, lemon, sugar, and flavoring extract together, and cover for half an hour. Then pour on boiling water, stir and strain. After adding the wine, strain again through flannel bag. Wet a mould and set in a cold place until the next day.