Mulled Wine

l Egg.

1 Tablespoon of Sugar.

1 Clove.

1/4 Square inch of cinnamon.

1/2 Cup of wine.

1/2 Cup of water.

Put the water and spice together in a saucepan, and boil for ten minutes; then add the wine, and let the liquid just reach the boiling-point; meanwhile beat the egg and sugar in a bowl, and just at the moment when the wine begins to boil, pour it slowly into the egg, stirring constantly to distribute the heat throughout the whole. Unless the weather is very cold, there is usually enough heat in the boiling liquid to coagulate the albumen of the egg slightly, but should this not be accomplished, set it on the fire for a minute to finish. "When done it should be of the consistency of cream. Do not let the wine and water boil for any appreciable time, for boiling dissipates some of the pleasant flavor of the wine.

Beer, ale, and porter are excellent, mulled in the same way.

Cocoa Cordial

1/2 Teaspoon of Dutch cocoa. Some boiling water. 2 Blocks of loaf-sugar. 2 Tablespoons of port wine.

Put the cocoa and sugar into a china cup, and pour directly upon them some boiling water, then add the wine, making in all the usual amount called a cupful. Serve at once. This is an excellent drink for those who are chilled or exhausted, or to take after a bath.

Wine Jelly. No. 1

1/4 Box of Nelson's gelatine. 1/4 Cup of cold water. 1 1/4 Cups of boiling water. 1/2 Cup of sugar. 1/2 Square inch of cinnamon. 1 Clove. 1/2 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

1/4 Box of gelatine. 1/4 Cup of cold water. 1 1/4 Cups of boiling water. 1/2 Cup of sugar. 1/4 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.