Claret Jelly Recipe

MRS. GILMOUR.



One ounce of gelatine, one cup of sugar, the rind and juice of two

lemons, two or three pieces of cinnamon, one and one half pints of

water, one half pint of claret, one glass of brandy. If Cox's gelatine

or Lady Charlotte, is used it will have to be soaked first in a little

of the cold water, if the leaf gelatine, boiling water can be poured on

it. Put all together into a saucepan with whites of three eggs, put on

the fire until it boils and then strain through a flannel bag.

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