Wine Jelly. No. 1
¼ Box of Nelson’s gelatine.
¼ Cup of cold water.
1¼ Cups of boiling water.
½ Cup of sugar.
½ Square inch of cinnamon.
1 Clove.
½ 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.