• 4 lemons
• sherry (optional)
• 1½ pt.water
• 6

Scald a large pan, whisk and metal jelly-mould. Wash lemons and cut thin strips of rind, avoiding white pith. Extract juice and measure. Make up to ½ pt. with water or sherry, but if the latter is to be used, do not add until just before clearing the jelly. Put the