WINE JELLY. No. 1
¼ Box of Nelson's gelatine.
¼ Cup of cold water.
1¼ Cups of boiling water.
½ Cup of sugar.
½ Square inch of cinnamon.
1 Clove.
½ Cup of sherry wine.
Put the gelatine and cold water together in a dish large enough to hold the whole mixture; let it soak for half an hour; then pour the boiling water, in which the clove and cinnamon have been simmering, over the softened gelatine, add the sugar and wine, and stir until the sugar and gelatine are perfectly dissolved; then strain through a fine napkin into a granite-ware or earthenware pan or mold, and cool it in a refrigerator or in a pan of iced water. Wine jelly made from phosphated gelatine, omitting the spice, is delicious.
WINE JELLY (No. 2) WITH LEMON
The same proportions and ingredients are to be used as in the above recipe, except that the juice of half a lemon should be substituted for the spice.
LEMON JELLY
¼ Box of gelatine.
¼ Cup of cold water.
1¼ Cups of boiling water.
½ Cup of sugar.
¼ Cup of lemon-juice.
1 Tablespoon of brandy.
Put the gelatine and water together in a dish, and let them soak half an hour; then pour on the boiling water, and stir until the gelatine is dissolved. Do not put in the sugar and then pour on the boiling water, as there may not be heat enough in making a small quantity of jelly to dissolve both, but add the sugar after the water, then the lemon-juice and brandy. Strain it through a napkin and cool it in a refrigerator or in a pan of iced water. Use china or granite-ware molds, never tin, for the acid of lemon acts chemically upon it, forming compounds that are injurious to health.