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Moss and Currant Jelly

This is made by boiling slowly, in the same proportions as for the first recipe, omitting the wine, and straining it on a tablespoonful or more of currant jelly, mixing it well and putting it in a mould to cool. Puddings. These are made according to the recipes hereafter given. They should be of the simpler preparations, as batter, bread, rice, arrow-root, etc., and may be baked in a proper-sized shell or cup, and eaten with cream or wine sauce. simple wine sauce is made with a little sherry and water, sweetened with soft sugar. A