Breakfast, Luncheon and Tea

by Marion Harland

Lemon Jelly.

6 lemons—juice of all, and grated peel of two.

2 large cups sugar.

1 package Coxe’s gelatine, soaked in 2 cups cold water.

2 glasses pale sherry or white wine.

1 pint boiling water.

Stir sugar, lemon-juice, peel, and soaked gelatine together, and cover for an hour. Pour the boiling water over them; stir until the gelatine is quite melted; strain; add the wine; strain again through close flannel bag, and pour into a wet mould.