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Meat Jelly for Boned Turkey

As soon as the water in which the turkey was boiled is cold, take off all the fat and strain it, put it in a porcelain-lined kettle; two ounces gelatine, three eggs, with shells, a wine-glass of sherry, port or madeira wine; stir well. Add one quart of the strained liquor; beat rapidly with an egg-beater, put it on the fire and stir until it boils. Simmer ten or fifteen minutes. Sprinkle in a pinch of turmeric and strain just as any other jelly. When congealed break it up and place around the turkey. Cut some in thick slices and in fanciful shapes with paste cutters. Place some of these lozenges over the turkey and border the edges of the dish with them.--Mrs. S. T.