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Corn Starch Jelly

This can be very nice when nicely made; if not made sour and harsh with too much lemon nor hard and opaque with too much starch. 1 quart of water and a half pint over. 12 ounces of sugar. 1 small lemon. 3 ounces of corn starch-3 heaping tablespoonfuls. Boil the water with the sugar in it and add to it the juice of the lemon and about half the rind shaved off thin and cut in small pieces. Mix the starch with the extra cup of water, stir it into the boiling syrup and let boil slowly for about 10 minutes to lose its milky appearance and become almost clear. Pour it into custard cups or any kind of molds. Serve in saucers with a spoonful or sweetened cream whipped to froth. This jelly looks better if colored either with burnt sugar or like the following kind.