Soak the gelatine in a gill of cold water for two hours. Heat the remainder of the water to the boiling point, and pour it upon the soaked gelatine. Add the sugar, lemon juice, and wine. Place the bowl in a pan of boiling water and stir until the liquid is clear. Strain through a napkin and pour into moulds. Set away to harden.
Cider Jelly.
1/2 package of gelatine, scant measure.
1/2 pint of sugar.
1-1/2 pints of cider.
Soak the gelatine in half a pint of the cider for two hours. Heat the rest of the cider to the boiling point and pour it on the soaked gelatine. Add the sugar, and place the bowl in a pan of boiling water. Stir until the liquid is clear; then strain, pour into a mould, and set away to harden.
Lemon Jelly.
1/2 package of gelatine.
1 gill of cold water.
1 gill of lemon juice.