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Claret Wine Jelly.
Gelatine, 1 oz., soaked in cold water, 1/2 pt., till soft; then boil until dissolved and add a tumblerful of currant jelly, 3/4. lb. of white sugar and 1 bottle of claret wine, stirring over the fire until the sugar is -dissolved; then beat the whites of 3 eggs and stir in briskly for 2 or 3 minutes, removing from the fire and still stirring 2 or 3 minutes longer, then strain through the jelly bag. If nicely done, it will be clear and of a fine red color.
Port Wine Jelly, —Gelatine, 1/2 oz., soaked and dissolved in 1 gill of water, as in the claret above; add a tea-spoonful of thick gum arabic water, a little grated nutmeg and a table-spoonful of granulated sugar, stirring well together in a stew-pan, adding now good port wine, 1/2 pt., heating to a boiling point, seeing that the sugar is dissolved, then pour into tumblers. Makes a fine jelly for the sick, to eat as a " jell" or to dissolve in a little cold water as a drink. Very nice when wine is admissible, which it generally is.
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