Lemon Jelly

This is prepared in the same manner as the foregoing; but there is also another way of making lemon jelly bright:—put the juice of six lemons and the peel of three in a stewpan with two ounces of gelatine, half a pound of sugar, and a pint of water; dissolve this by stirring it on the fire, and then add three whites of eggs whipped with a gill of water; whisk the jelly on the fire until it boils for three minutes, and then run it several times through the bag; and when it runs bright, put it in its mould, and set it in rough ice.