- 2 tablespoons gelatine
⅓ cup cold water
1 cup boiling water
1 cup wine (cooking Madeira or Sherry)
½ cup lemon juice
½ cup orange juice
1 cup sugar
Prepare as for [Lemon Jelly]. Chill and serve.
Sauterne Jelly
- 2 tablespoons gelatine
⅓ cup cold water
1 cup boiling water
¼ cup lemon juice
1½ cups sauterne
1¼ cups sugar
green coloring
Soak gelatine in cold water, add a small amount of coloring to boiling water, pour on to soaked gelatine, add sugar and fruit juice. Strain, if the liquid is satisfactory color; if not deep enough, add more coloring matter before straining. Mold, chill, and serve.
Russian Jelly
- 2 tablespoons gelatine
⅓ cup cold water
1 cup sugar
1 tablespoon wine
2 cups boiling water
½ cup orange juice
½ cup grape juice
3 egg whites
Soak gelatine in cold water. Boil sugar and boiling water ten minutes. Add soaked gelatine and fruit juice. Strain, add egg whites, and beat with Dover egg beater until cold. Serve with beaten cream, sweetened and flavored.