To one package of Cox’s gelatine add 1 pint of cold water. When dissolved, add 1 pint of hot water, two cups of sugar, juice of six lemons. Stir slowly until well dissolved, then strain into moulds.
Cream- Cover one package of gelatine with cold water. When dissolved, add one cup of new milk, one cup of sugar; heat to boiling point, stirring frequently; then set away to cool. Whip one quart of thick cream until light, beat the whites of six eggs and add both to the mixture; when cool, flavor with vanilla, Place the jelly in the bottom of the moulds, and, when stiff and cold, add the cream: turn out of mould and serve in slices.