Wine Jelly

1/2 box Cox's gelatine. 1 cupful cold water.

1 cupful boiling water.

1 pint Sicily Madeira wine.

1 large lemon, sliced. l 1/2 cupfuls sugar. 3 inches stick cinnamon, broken fine.

Soak and dissolve the gelatine. Have ready in a porcelain sauce-pan the other ingredients, the seeds being re moved from the lemon. Pour the gelatine upon them, and set it on the fire. Do not let it boil, but when it begins to bubble slightly on the edges, take it off, and strain. Pour into a deep dish, with a flat square bottom, if possible. When cold and firm, cut into large squares or blocks, and pile in a glass dish.

These directions, if carefully and exactly followed, will make a handsome, clear jelly, very delicate and well-flavored.

"The best I ever tried," said the friend who gave it to me.

Wine Jelly, Without Boiling

1 package Cox's gelatine. 1 pint cold water. 3 lemons.

1 quart boiling water. 1 pint wine. 1 1/2 pounds sugar.

Soak the gelatine in the water for two hours, with the juice of the lemons, and the rinds pared very thin. Then strain out the lemon rind, mix with the boiling water, and add the wine and sugar. When the sugar is dissolved strain, and pour it into wet blanc-mange moulds, and set it away to harden.

Claret Jelly

1/2 box Cox's gelatine. 1/2 cupful cold water. 1/2 cupful boiling water.

1 lemon (juice only). 1 pint claret. 1 cupful sugar.

Soak and dissolve the gelatine. When slightly cooled, add the lemon-juice, claret and sugar. Stir till the latter is dissolved. Strain, and pour into wet moulds to stiffen.

Nice for invalids.

Cider Jelly

1 box Cox's gelatine.

1 pint cold water.

1 pint boiling water.

2 1/2 pounds sugar.

3 lemons (juice only).

1 pint champagne cider.

Soak and dissolve the gelatine. Then add the sugar and dissolve it. Let it cool a little. Then stir in thd lemon-juice and cider. Strain, and pour into wet moulds. This is a delicious jelly, and is much relished by invalids who cannot take wine.

Wine And Orange Jelly

1/2 box Cox's gelatine. 1/2 cupful cold water. 1/2 cupful boiling water. 2 oranges (juice only).

1 lemon (juice only).

1 large wineglass Sherry wine.

1 heaping cupful sugar.

Soak and dissolve the gelatine. When slightly cool add the orange and lemon-juice and the wine. Put in the sugar, and stir till dissolved. Pour into wet moulds, and leave it to stiffen.

A pretty way to serve it is to break it into pieces, and spread them over a glass platter. This makes a very sparkling dish.

Orange Jelly

1 oz. isinglass. 1 cupful water. 8 sweet oranges.

1 lemon. Sugar to taste.

Soak the isinglass in the water till it is dissolved. Rub the peel of four oranges on several lumps of sugar. Dissolve these in the juice of the eight oranges and the lemon. Mix this with the isinglass, and sweeten to taste. Strain, and pour the mixture into wet moulds.