Soak a package of clear gelatine in a cupful of cold water until it absorbs it all. Have ready the juice of two lemons in which the grated peel of one has been soaked one hour. Strain the juice through muslin, squeezing hard, upon three cupfuls of sugar, add a liberal pinch of cinnamon, put into a bowl with the soaked gelatine and pour over all a quart of boiling water. Set over the fire for three minutes, stirring all the time, and strain through a double flannel bag without squeezing. Let it drip until the bag is empty. When the jelly is cool, put in a cupful of wine - white, or Madeira, or sherry. Wet a mould with cold water and fill with the jelly. When it is firm and you are ready for it, wrap a cloth wrung out of hot water about the mould and invert over a glass dish.

Claret Jelly

Make as directed in foregoing recipe, substituting claret for sherry.

CIDER JELLY may be made in the same way, using clear cider instead of wine.

Lemon Jelly

Make like Wine Jelly, but omit the wine and put in its place one small cupful of cold water. Use three lemons instead of the two required for wine jelly.