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Sparking Wine Jelly

Take the brightest wine jelly, deep red, as made by the stock jelly method, and froth a little of it and manage as directed for champagne jelly, stirring the froth in with only one turn--not beating, which would destroy its clearness--whipped jelly can be congealed in the bottom of a mold first, nearly cold jelly poured in and the whole turned out at last with the froth on top.