WINE JELLY.
Take a sixpenny packet of gelatine, soak in one cupful of cold water for an hour; then add four cups more of water, four ounces of sugar, the rhind of one lemon and the juice of two, one stick of cinnamon, the whites of three eggs and shells, and switch to a stiff froth. Switch all together in a copper pan over the fire till it boils. Draw to the side to simmer gently for fifteen minutes. The pan must not be shaken; pour through a jelly bag. Rinse out a mould with cold water before pouring in the jelly. One or two glasses of wine may be added.