Rhubarb Jelly
1¹⁄₂ lbs. rhubarb
1¹⁄₂ lbs. lump sugar
Gelatine
1 lemon
Stew the rhubarb, the finely pared peel and juice of the lemon and sugar with a little water, over a very gentle fire, until pulpy. Pass through a fine sieve. To every pint of rhubarb pulp, add three quarters of an ounce of gelatine dissolved in a very little boiling water. Stir over the fire till thoroughly mixed. Pour into a wet mould with a hollow in the centre. When serving, fill the hollow with whipped cream.