The Dinner Year-Book

by Marion Harland

Wine Jelly with Whipped Cream.

• 1 package of Coxe’s gelatine, soaked for two hours in a large cup of cold water.
• 2 cups of white wine, or pale sherry.
• 1 lemon, all the juice and half the grated peel.
• 1 teaspoonful of bitter almond extract.
• 2 cups of white sugar.
• 2 cups of boiling water.

Put soaked gelatine, lemon, sugar, and flavoring extract together, and cover closely for half an hour. Pour on boiling water, stir and strain. Add the wine, strain again through a flannel bag, without squeezing, and leave in a mould wet with cold water, until just before the Sunday dinner.

Whip a cup of rich cream to a thick froth in a syllabub-churn. The jelly should have been formed in an open mould—one with cylinder in the middle. Fill the hollow left by this with the whipped cream; or, if your jelly be a solid mass, heap the cream about the base.