Milk Jelly Invalid
|Lemon rind||1 Teaspoon|
|Castor sugar||1 Teaspoon|
Heat the gelatine gently in the water until dissolved.
Add the milk, sugar and thinly-cut strips of lemon rind.
Stir over a gentle heat until sugar is dissolved—do not let it boil or it will curdle.
Strain into a basin and stir from time to time until it attains the consistency of thick cream.
Pour into a wet mould.