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Jellied Beef Bouillon

6 bouillon cubes

¼ cup cold water

1 quart water

1½ teaspoon lemon juice

2 tablespoons plain gelatin

¼ teaspoon nutmeg

Dissolve the bouillon cubes in one quart of boiling water. Dissolve thoroughly the gelatin in ¼ cup of cold water, then stir into the beef bouillon which should be boiling, and add the lemon juice and nutmeg. Pour into a shallow mold that has been rinsed with cold water; place on ice until it stiffens. Serve cut into cubes and pile into bouillon cups.