2 cups port or other red wine.

1 cup water.

1 cup sugar.

1 orange.

12 cloves.

1 cup wine jelly (calfs foot or gelatine).

Bake the orange light brown on a plate in the oven. Make a boiling syrup of the sugar and water with the cloves in it, drop the baked orange into it, add the wine and let remain until cold. Then cut the orange and press it for the juice and strain the punch into the freezer. Add the jelly and freeze. If in the season add red strawberry or raspberry juice to heighten the color.

Cost of material - wine 40, sugar 5, orange 3, jelly 15, 63 cents - ice and salt 20 - 83c for over a quart or about 7c a glass.