Cassell's dictionary of cookery

This jelly is made in all seasons ; in summer strawberries are excellent in it, and the flavour of the fruit harmonises well with the jelly. Wine Jelly, Madeira (another way).— See Madeira Wine Jelly. Wine Lozenges. — Steep one ounce of isinglass in water for twelve hours — use very little water for this purpose— then boil in a pint of port or madeira until evaporated to one-half. Pour into a mould ; when cold cut into lozenges with a large pair of scissors. These lozenges, used in moderation, are highly tonic. Wine, Marigold. — Take twenty-five pounds of good loaf sugar and four pounds of honey, and boU them, with ten gallons of soft water and the whites of eight eggs well-beaten, one hour, skimming it until quite clear, and pour it hot upon three pecks of marigold flowers and four pounds of good raisins stoned and shred, covering the vessel close. Next day stir WIN ( 1135 ) WIN the liquor continually twenty minutes, and let it remain covered until the following morning. Then strain the liquor, and put it into your cask upon the rinds of six Seville oranges pared very thin, and eight ounces of sugar-candy broken smaU, reserving two gallons, which must be made nearly boiling hot, and stirred amongst the rest. Then work it with nearly seven or eight table-spoonfuls of good fresh yeast, cover the bung-hole with a tile, and let it work over, filling it up every day as the liquor decreases. When the fermentation has ceased, put in three pints of French brandy and an ounce of dissolved isinglass, and stop it up securely. It will be fine in liine months, and fit for bottling, but will improve if kept longer. Let it remain in bottles well corked and sealed twelve months. Wine, Mulberry. — Gather the mulberries before they are quite ripe, bruise them in a tub, and to every quart of the bruised berries put the same quantity of water. Let the mixture stand for twenty-four hours, and then strain it through a coarse sieve. Having added to every gallon of the diluted juice three or four pounds of sugar, allow it to ferment in the usual way. When fine in the cask, bottle it. Wine, MxiUed.— Any kind of wine may be muUed, though port and claret are the most suitable, and are usually preferred for the purpose. Claret needs to be liberally sweetened. The quantity of spice used must be regulated by individual taste, .which varies considerably upon questions of this sort. Gi'ated nutmeg, cinnamon, cloves, and mace, are the spices generally used for mulled wine. To mull the wine, take equal quantities of wine and water (or, if preferred, double the quantity of wine to that of water). Boil the spice in the water till the latter is sufiiciently flavoured; stmin the liquor, sweeten it, mix the wine with it, and bring it again to the point of boiling. Serve very hot, with wine biscuits or thin strips of dry toast. When equal quantities only of wine and water are used, an egg may be whisked in a bowl, the boiling liquor may be stirred gradually into it, and then served. The, saucepan in which wine is mulled should be delicately clean, and used for no other purpose. Wine, Mulled, Claret.— Take a few