We consider this dish worthy of being called blackberry jelly, and not corn-flour pudding.
LEMON JELLY .-- Take six lemons and half a pound of sugar, and rub the sugar on the outside of three of the lemons; the lemons must be hard and yellow, the peel should not be shrivelled.

Now squeeze the juice of all six lemons into a basin, add the sugar and a pint of water.

Of course, the lemon-juice must be strained.

(If wine is allowed, add half a pint of good golden sherry or Madeira.) Bring this to the boil and thicken it with some corn-flour in the ordinary way, allowing a tablespoonful of corn-flour for every pint of fluid.

Pour it into a mould and when it is set turn it out.
A lemon jelly like this should be turned on to a piece of ornamental paper placed at the bottom of a silver or some other kind of dish.