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Chestnut Cream

2 cups shelled chestnuts grated rind and juice of one lemon soft custard ½ cup cream Boil chestnuts; press through strainer; add lemon juice, rind and custard. Turn into frappé glasses; cover with whipped cream sweetened and flavored. 2 tablespoons granulated gelatine cup cold water Lemon Jelly No. I 24 cups boiling water 1 cup sugar ½ cup lemon juice Soak gelatine in cold water, add boiling water; when dissolved, add sugar and lemon juice. Mold and chill. Lemon Jelly No. 2 2 tablespoons granulated gelatine cup cold water 2 cups boiling water 1 cup sugar 1 cup lemon juice grated rind of one half lemon Soak the gelatine in cold water; add boiling water and lemon rind; let it stand ten minutes. Strain; add sugar and lemon juice. Mold in shallow dish. When hard, cut in squares and serve with boiled custard.