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Jelly for the Eggs

Put one pint of cold water on one paper Cox's gelatine, let it stand one hour, add one and one fourth pound sugar, the rind of one lemon, and juice of two, one pint Madeira or Sherry wine, two thirds of a quart of boiling water; strain and set it away in the dish you wish to serve it in. A high flat glass dish is suitable for it. When the jelly is nearly cold break the shell from. the blanc mange and place the artificial eggs in the jelly, if put in at the right time the jelly will harden around them and in that way hold them up, it is a handsome and delicious dish.