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Eggs in Jelly

Have three quarts boiling water in a saucepan with two tablespoons vinegar and a light tablespoon salt. Carefully crack in six fresh eggs, and poach three minutes, lift up with a skimmer, drop in cold water five minutes. Remove and neatly trim, arrange on a cloth and let drain five minutes. Lightly melt in a saucepan two gills jelly, then place the eggs in six paper cases and cover with the jelly, place in the ice box and let thoroughly set. Remove and serve.