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Gelatine Jelly

Soak one box of Cox's gelatine, three hours, in a pint of cold water. Then add one pint of cooking wine, the rind and juice of one lemon, two pounds white sugar, a little mace. Stir these ingredients till the sugar dissolves, then add two quarts of boiling water, gently stirring till mixed. Strain at once, through a flannel bag twice. This recipe makes the best jelly I ever saw.--Mrs. M. M. D.

Gelatine Jelly.

To one package of gelatine add one pint cold water, the rind of one lemon and juice of three. Let it stand an hour. Then add three pints of boiling water, one pint wine, two and a quarter pounds loaf sugar, a wineglass of brandy or the best rum. Strain through a napkin and let it stand to jelly.--Mrs. Col. S. Gelatine Jelly (without straining).

Add a pint of cold water to one box Cox's gelatine. Let it stand fifteen minutes, then add three pints boiling water, one pint wine, the strained juice and peelings (cut thin) of three lemons, half a teacup of best vinegar, one and a half pounds loaf sugar, one wine-glass French brandy, mace or any other spice you like, and a little essence of lemon. Let it stand an hour, then take out the lemon peel and mace. Let it stand in a cool place to congeal.--Mrs. Dr. J.