The Blue Grass Cook Book

page 197

Jellies

      BEST WINE JELLY
E. D. P.

  2 boxes of Cox's gelatine,

  5 pints of water,

  1 quart of sherry,

  1 teacup of good whisky,

  2 sticks of cinnamon,

  4 cloves,

  6 raisins,

  Juice of 4 lemons,

  1 1/2 pounds of granulated sugar,

  3 eggs.

Beat the whites of the eggs to a stiff froth and boil all together till the
whites break away, and the jelly looks clear. Be careful not to let the gelatine
stick to the bottom of the kettle. Stir constantly till it begins to boil. Pour
in 1/2 cup of

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