the mixture
thickens, but do not allow it to boil, and serve in custard-glasses, or
on a glass dish. After the boiling water is poured on the sugar and
lemon, it should stand covered for about 1/2 hour before the eggs are
added to it, that the flavour of the rind may be extracted.

_Time_.--1/2 hour to make the lemonade; about 10 minutes to stir the
custard over the fire.

_Average cost_, 1s.

_Sufficient_ to fill 12 to 14 custard-glasses. _Seasonable_ at any time.

LEMON JELLY.

1447. INGREDIENTS.--6 lemons, 3/4 lb. of lump sugar, 1 pint of water,
1-1/2 oz. of isinglass, 1/4 pint of sherry.

_Mode_.--Peel 3 of the lemons, pour 1/2 pint of boiling water on the
rind, and let it infuse for 1/2 hour; put the sugar, isinglass, and 1/2
pint of water into a lined saucepan, and boil these ingredients for 20
minutes; then put in the strained lemon-juice, the strained infusion of
the rind, and bring the whole to the point of boiling; skim well, add
the wine, and run the jelly through a bag; pour it into a mould that has
been wetted or soaked in water; put it in ice, if convenient, where let
it remain until required for table. Previously to adding the lemon-juice
to the other ingredients, ascertain that it is very nicely strained, as,
if this is not properly attended to, it is liable to make the jelly
thick and muddy. As this jelly is very pale, and almost colourless, it
answers very well for moulding with a jelly of any bright hue; for
instance, half a jelly bright red, and the other half made of the above,
would have a very good effect. Lemon jelly may also be made with
calf's-feet stock, allowing the juice of 3 lemons to every pint of
stock.

_Time_.--Altogether, 1 hour.

_Average cost_, with the best isinglass, 2s. 9d.

_Sufficient_ to fill 1-1/2-pint mould. _Seasonable_ at any time.

LEMON SPONGE.

1448. INGREDIENTS.--2 oz. of isinglass, 1-3/4 pint of water, 3/4 lb. of
pounded sugar, the juice of 5 lemons, the rind of 1, the whites of 3
eggs.

_Mode_.--Dissolve the isinglass in the water, strain it into a saucepan,
and add the sugar, lemon-rind, and juice. Boil the whole from 10 to 15
minutes; strain it again, and let it stand till it is cold and begins to
stiffen. Beat the whites of the eggs, put them to it, and whisk the
mixture till it is quite white; put it into a mould which has been
previously wetted, and let it remain until perfectly set; then turn it
out, and garnish it according to taste.

_Tim