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Champagne Jelly

Dissolve two ounces of gelatine in one quart of cold water, pour it into a saucepan and add the juice of two lemons and three oranges and the whites of two or three fresh eggs and all the shells and three-quarters of a pound of sugar; mix thoroughly, pour in another pint of water, place the saucepan over the fire and stir it continually until the liquor boils. Remove it to the side of the fire and let it keep hot without boiling for fifteen minutes longer. Then run it through a jelly-bag, adding a pint of champagne, pour it into moulds and let it set. Turn it out, and serve.