Wine Jelly II
lg box gelatine or 1g cup Sherry wine 216 tablespoons granulated 2 tablespoons brandy gelatine Kirsch
1g cup cold water i 1g cup orange juice 124 cups boiling water 3 tablespoons lemon juice 1 cup sugar : Fruit red
Soak gelatine twenty minutes in cold water, dissolve in hot water, add sugar, fruit juices, Sherry, brandy, and enough Kirsch to make one cup of strong liquor, then color with fruit red. Strain, mould, and chill. Serve with or without Cream Sauce I.
Russian Jelly
ly box gelantine or 1 cup boiling water 1 tablespoon granulated 24 cup sugar ~ gelatine 1¢ cup Sauterne 4 cup cold water 14 cup orange juice 11g tablespoons lemon juice
Make same as other jellies, cool slightly, and beat until frothy and firm enough to mould. Turn into mould and chill.
Jelly in Glasses
Use recipe for Wine or Russian Jelly. Fill Apollinaris glasses three-fourths full, reserving one-fourth of the mix- ture, which, after cooling, is to be beaten until frothy (using a Dover egg-beater) and placed on top of jelly in glasses which represents freshly drawn lager beer. This is a most attractive way of serving jelly to one who is ill.
Sauterne Jelly
Soak two tablespoons granulated gelatine in one-half cup — eold water, and dissolve in one and one-half cups boiling water. Add one and one-half cups Sauterne, three table- spoons lemon juice, and one cup sugar. Color with leaf green, strain into a shallow pan, chill, and cut in inch
