Breakfast, Luncheon and Tea

Claret Jelly. Maltese Cross

1 package Coxe’s gelatine, soaked in large cup water.

2 cups sugar.

2 cups fine claret.

1 pint boiling water.

1 lemon—the juice only.

A pinch of mace.

Make as you would other wine jelly.

It is most refreshing in summer.