Wine Jelly

• 1 oz. (½ pkge.) of gelatine
• ½ cup cold water
• 2

If granulated gelatine is used, take 2 tablespoons; add the cold water and let stand 2 minutes to soften. Add the boiling water, stir until dissolved; strain, add sugar and when cool add the wine and lemon juice. Pour into moulds. Set aside in cool place several hours, or over night to harden. Serve