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Apricot and Wine Jelly

1 cup boiling water 1/2 box gelatine or 2 tablespoons granulated gelatine 1/2 cup cold water 1 cup apricot juice 1 cup wine 1 cup sugar 1 tablespoon lemon juice Garnish individual moulds with halves of canned apricots, fill with mixture made same as for other jellies, and chill. Arrange on serving dish and garnish with whipped cream forced through a pastry bag and tube. 14 box gelatine or Snow Pudding I 1 tablespoon granulated gelatine 1/4 cup cold water Whites 3 eggs 1 cup boiling water 1 cup sugar 1/4 cup lemon juice Soak gelatine in cold water, dissolve in boiling water, add sugar and lemon juice, strain, and set aside in cool place; occasionally stir mixture, and when quite thick, beat with wire spoon or whisk until frothy; add whites of eggs beaten stiff, and continue beating until stiff enough to hold its shape. Mould, or pile by spoonfuls on glass dish; serve cold with Boiled Custard. A very attractive dish may be prepared by coloring half the mixture with fruit red.