Recipe For Making Sherry Wine Jelly With Raisins

Make once and a half the recipe for wine jelly, using sherry wine; remove the stems and seeds from half a pound of choice imported raisins. If the raisin skins are tough, cook until tender in boiling water and drain and dry on a cloth; then seed carefully to preserve the shape. Strain the water, in which the raisins were cooked, for the hot water needed in making the jelly. Set a mould in ice, pour in a few spoonfuls of the liquid and let it become firm; arrange on this raisins to form some symmetrical pattern, and put a few drops of the liquid about each raisin (this as it becomes set will hold them in place) cover with a half-inch layer of jelly, then when firm add more raisins and more jelly, in layers, until the mould is filled. Serve garnished with whipped cream and cubes of jelly moulded without the raisins.