Lemon Jelly

• 4 Lemons
• 1½ Cupfuls of Gelatine
• A Quart of Water

Grate three or four lemons into a pound of refined sugar, and press out the juice. Then boil one-half a can of gelatine (see Calf’s Foot Jelly) — in one quart of water, and when reduced to one-half the quantity, add the juice and sugar; set all to boil on a very hot fire, and then pour immediately into a glass or porcelain dish; fill the glasses and set