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Nectarine Jelly

Take a quart of clear wine jelly (see MADEIRA WINE JELLY), and pour a little of it, to the depth of half an inch, in a mould that has been well wetted and drained. Let it set. Pare four nectarines, and cut them in quarters, removing the stones. Lay two or three pieces in the mould, pour in a little jelly to form a setting for the fruit, and let it set. When firm, add more jelly, to the depth of an inch, and let that set also. Then lay in another piece or two of the nectarines, add a little more jelly, and continue in this way until all the fruit is used, always letting each layer of jelly set before more is added. Set aside in a cool place (on ice in warm weather) until firm. Probable cost, 2s. 6d.