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ASPIC JELLY (a quick way of making)

Take a pint of nicely-flavoured, clear stock, put it into a saucepan with a glass of white wine, and a dessert-spoonful of tarragon vinegar. Put a large table-spoonful of gelatine with two of water, let it swell, then stir it in with the stock till it is dissolved; add the whites and crushed shells of two eggs, draw it back, and let it simmer for ten minutes; strain through a jelly-bag till clear, and pour it into a mould that has been soaked in cold water. Time to make, about half an hour. Sufficient for a pint and a half of jelly. Probable cost 10d.