boiling water, the sugar, and the scrapings of the peel on the fire,
and still till the sugar dissolves. Take it off the fire and stir
in the gelatine, and mix till this is dissolved; when it is
partly cool, turn in the lemon juice and strain through a flannel
bag dipped in water and wrung dry. Put in a pretty mould.


Orange Jelly

Make this exactly as you did the lemon jelly, only instead of
taking the juice of three lemons, take the juice of two oranges and
one lemon, and scrape the orange peel instead of the lemon peel.

Whipped cream is nicer with either of these jellies.


Prune Jelly

Wash well a cup of prunes, and cover them with cold water and soak
overnight. In the morning put them on the fire in the same water,
and simmer till so tender that the stones will slip out. Cut each
prune in two and sprinkle with sugar as you lay them in the mould;
pour over them lemon jelly made by the recipe above, and put on ice.
Turn out on a pretty dish, and put whipped cream around.


Sometimes Margaret colored lemon jelly with red raspberry juice,
and piled sugared raspberries around the mould. Lemon jelly is one
of the best things to put things with; peaches may be used instead
of prunes, in that rule, or strawberries, with plenty of sugar,