1 cup boiling water.
Whipped cream—made very sweet—for centre.
Crush the fruit in a stoneware jar with a wooden beetle, and strain out every drop of the juice that will come away. Stir the sugar and soaked gelatine together; pour the boiling water over them; when clear, strain into the fruit-juice. Strain again through flannel bag; wet an “open” mould; fill with the jelly, and bury in ice to form.
Turn out upon a very cold dish; fill the centre with the cream.
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.