Lemon Jelly and Light Cake.
5 lemons—juice of all and grated peel of two.
2 large cups of sugar.
1 package of Coxe’s gelatine, soaked in two cups of cold water.
2 glasses pale sherry.
1 pint of boiling water.
Stir sugar, lemon-juice, peel, and soaked gelatine together, and leave, covered, for an hour. Then pour over them the boiling water; stir until the gelatine is dissolved; strain through a flannel bag, without pressing. Add the wine, and let all drip, untouched, through double flannel. Pour into a wet mould. In cold weather, or if set on ice, it will be ready for use in six hours. Pass a basket of light cake with it.
Third Week. Friday.
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