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Vegetable Jelly Salad

One-half box of gelatine, three-fourths of a cup of cold water, one pint of boiling water, one-half cup of sugar, one-half cup of lemon juice (large), three tomatoes, two bunches of water cress, mayonnaise dressing. Soak the gelatine in cold water. Cut the lemon rind thin and cook it in the water five minutes, then add the soaked gelatine, sugar and lemon juice. Strain it into a pitcher. Wet a mould in cold water, and pack it in ice. Put in a layer of jelly, when hard a layer of nice red tomatoes sliced with a little water cress. Add a little jelly to keep the vegetables in place before adding enough to cover the fruit. Repeat till the mould is full. Garnish with cresses and serve with mayonnaise dressing.