Wine Jelly

• 1⅛ tablespoon granulated gelatine
• 1 tablespoon lemon juice
• ¼

Soak the gelatine in the cold water, let stand 2 minutes, add the boiling water and sugar and stir until dissolved, then add wine; strain and pour into moulds. Set aside in cool place several hours, or over night, to harden. Serve cold. In warm weather use less water.