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One Quart of Jelly

The rule is, for good quality: 1 quart of water. 1 1/2 ounces of gelatine. 8 ounces of sugar. 1 or 2 lemons 1 teaspoonful of whole mixed spices. 2 whites of eggs and the clean shells.

But a cupful of water more must be added to allow for evaporation and loss unless it is intended to add 1/2 pint of wine to the stock jelly produced. For jellies to serve ordinarily at dinner pour them in bright pans, an inch or more in depth and when set cut out little diamond shaped blocks and serve two such pieces of different color in the same saucer.