Breakfast, Luncheon and Tea

by Marion Harland

2 glasses pale sherry or white wine.

1 pint boiling water.

Stir sugar, lemon-juice, peel, and soaked gelatine together, and cover for an hour. Pour the boiling water over them; stir until the gelatine is quite melted; strain; add the wine; strain again through close flannel bag, and pour into a wet mould.

Orange Jelly.

6 large deep-colored oranges—juice of all.

Grated peel of one.

2 lemons, juice of both, and peel of one.

1 glass best brandy.

1 package gelatine, soaked in 2 cups of water.