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Gelatine Jelly

Where economy is a consideration, as it is in the majority of homes, pretty and palatable dishes may be made from gelatine. The objection to the use of this article is that it often imparts a gluey taste to the jelly, the only remedy for which is that care should be taken to obtain as good a quality of gelatine as possible, and not to use a larger quantity than is necessary for the firmness of the dish. Soak the gelatine in water until it swells; this will be in about an hour. Dissolve it in a little boiling water for a few minutes, add wine, lemon-juice, sugar, and flavouring according to taste, and pour into a damp mould. Keep it in a cool place until firmly set. If very stiff, it may be turned out more easily if dipped in boiling water for a moment. Probable cost, 6d. per quart.