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Lemon Filled with Jelly

Cut a small round about the size of a shilling from the stalk end of each lemon with a small sharp silver knife, then scoop out the inside with the handle of a tea-spoon, taking great care not to injure the rind. Throw the skins into cold water for an hour to harden them, drain them on a sieve, and when they are quite dry inside, half fill them with pink jelly. Place them in rows upon ice, and when the jelly is firm fill them up with white jelly, blancmange, or cream. Lay them on the ice once more, and, before serving, cut them neatly into quarters with a sharp knife. They should be arranged prettily on a glass dish, with a sprig of myrtle between each quarter. Probable cost of lemons, 1d. each.