Ingredients: One box of gelatine soaked in one pint of clear cold water, one pint of wine, the juice and the thin cuts of rinds of three lemons, one and three-quarter pounds of loaf-sugar, one quart of clear boiling water, the whites of two eggs (well beaten) and the shells, with a small stick of cinnamon.

Soak the gelatine in the pint of cold water an hour, then pour over it the quart of boiling water, stirring it well; now add the wine, sugar, eggs, lemon-juice (strained in a fine strainer), and the thinnest possible, cuts from the peels of the lemons. These cuts take only the little globules of oil in the peel, which are exceedingly delicate in flavor, the white part being bitter.

Add also the small stick of cinnamon, as jt adds much to the flavor of the jelly. Put this into a porcelain kettle, let it boil rapidly about a quarter of a minute without stirring it; now, setting the kettle on the hearth, let it remain another half-minute to settle, then skim off carefully the scum which is at the top; pour it through the jelly-bag. It should be entirely cleaes if, however, the first should not be so, return it to the bag.

Cold water should be poured into the molds, then emptied just before using. Jelly hardens much quicker on ice, or in the coolest place to be found.

Dip the molds into warm water a moment, before taking out the jelly. If allowed to remain a moment too long, the jelly might dissolve a little, injuring the form.

Many kinds of wines and liquors may be used. The above receipt is well proportioned for sherry, Madeira, or port; a smaller proportion of brandy, maraschino, noyau, or of punch would make sufficient flavoring larger portion of Champagne might be used, as it is not so strong.

Wine Jelly 132