Breakfast, Luncheon and Tea

by Marion Harland

1 package Coxe’s gelatine, soaked in 2 cups of cold water.

2 cups white sugar.

1 pint boiling water.

Juice and half the grated rind of 1 lemon.

1 cup pale wine.

¼ teaspoonful cinnamon.

Enough prepared cochineal or bright cranberry, or other fruit syrup to color half the jelly.

1 pint rich sweet cream whipped stiff with two table-spoonfuls powdered sugar, and a little vanilla.