Lemon Jelly Recipe

Instructions Let the gelatine stand in the cold water for 15 minutes or longer (until all the water is absorbed). Add the boiling water and sugar and stir until the gelatine and sugar are dissolved.

Let mixture cool a little and add the lemon juice.

Turn into cups and set aside to become cold and firm.

Serve with cream or boiled custard.

Preserved peaches or pears, cooked prunes or figs, nut meats, sections of orange from which the membrane has been removed, and slices of banana may be moulded in the jelly.

A tablespoon of gelatine is needed to each scant pint of liquid.