CLARET JELLY.
MRS. GILMOUR.
One ounce of gelatine, one cup of sugar, the rind and juice of two lemons, two or three pieces of cinnamon, one and one half pints of water, one half pint of claret, one glass of brandy. If Cox's gelatine or Lady Charlotte, is used it will have to be soaked first in a little of the cold water, if the leaf gelatine, boiling water can be poured on it. Put all together into a saucepan with whites of three eggs, put on the fire until it boils and then strain through a flannel bag.