LEMON JELLY FOR CAKE.


Lemon jelly, to spread between layers of cake, or on the top of sago
or custard pudding, is made by grating the rinds of two lemons and
squeezing out the juice; add a heaping cup of sugar, a tablespoonful
of butter. Stir these together and then add three eggs, beaten very
light; set the basin or little pail in which you have this in another
of boiling water; stir it constantly until it thickens. When it is
cold, it is ready for use.



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