Lemon Jelly. Recipe. 1 3/4 oz (45g) gelatine

1 1/2 pt (900ml) water

pared rind and juice of 3 large lemons

7 oz (200g) lump sugar

2 egg whites, and the shells of the eggs, wiped and lightly crushed

2 1/2 oz(75ml) white wine

Soak thegelatine in 1é4 pt(150ml) of the water.

Pour the remaining water into ascalded pan, add the lemon rind, juice and sugar. Warm over gentle heat until the sugar is dissolved. Whip the egg white to a froth,add to the pan with the shells, the gelatine and the whitw wine. Whisk until the liquid reaches boiling point. Allow to boil up three times, drawing the pan aside between each boiling to allow it to settle. Pour the liquid into a scalded jelly bag with a bowl underneath. Return the liquid several times to the jelly bag until it runs crystal clear. Pour into a mould or into glasses and leave to set. Makes 2 pt(1.2 litres) of jelly.