Egg Jelly.

Put half an ounce of powdered gelatine in a stewpan with one pint of water, three ounces of sugar, and the grated rind and juice of one lemon; stir over the fire until the mixture reaches simmering point. Have ready in a basin the well-beaten yolks of four eggs, and add them to the contents of the stewpan. Stir over the fire for a few seconds, but do not let the mixture boil. When nearly cold strain into a mould previously rinsed in cold water.

If required for an invalid set in little moulds, in order that it may be served conveniently in small quantities.

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