PUNCH JELLY.
Make a bowl of punch according to the directions for brandy punch, only a little stronger. To every pint of punch add an ounce of gelatine dissolved in half a pint of water; pour this into the punch while quite hot, and then fill your moulds, taking care not to disturb it until the jelly is completely set. This preparation is a very agreeable refreshment, but should be used in moderation. The strength of the punch is so artfully concealed by its admixture with the gelatine that many persons, particularly of the softer sex, have been tempted to partake so plentifully of it as to render them somewhat unfit for waltzing or quadrilling after supper.