Gelatine Jelly

To four ounces of gelatine (to be had of all grocers), add three-quarters of a pound, of sugar, three pints of water, the juice of six lemons, and the peel of two, a bit of cinnamon, and a few coriander-seeds; stir this on the fire until the gelatine is dissolved; then add three whites of eggs whipped with a. gill of water, and continue stirring the jelly on the fire until it boils, and then lift it off to the side, cover it over, and allow it to continue gently boiling for about five minutes: it must then be run through a jelly-bag as in the preceding case, and either put in a mould to be set in rough ice, or else kept for other uses, as will be hereafter indicated.