The Blue Grass Cook Book

page 198

cold water and let it stand 5 minutes, then run through a jelly bag. Set on ice.
Serve with whipped cream.

      FRUIT JELLY

  1/2 box gelatine,

  1 lemon,

  1 pint wine,

  2 cups sugar,

  2 pints water.

Boil gelatine, lemon and sugar. Flavor when taking from the stove, and when it
begins to congeal stir in 1/2 pound white grapes.

      MRS. PRESTON'S WINE JELLY

  1 pint of water,

  1/2 pint of wine,

  1/2 pint of whisky,

  1/4 pint of sugar,

  3 lemons,

  3/4 box of Cox's gelatine,

  Cinnamon to taste,

  Whites of 3 eggs.

Boil, strain and set on ice. Serve with whipped cream.

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