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Lemon Jelly

Juice of six lemons, grated peel of two, two large cups sugar, one package Coxe's gelatine soaked in two cups cold water, two glasses pale sherry or white wine, one pint boiling water; stir lemon-juice, peel, sugar and soaked gelatine together, and cover for an hour; pour the boiling water over them; stir until all is dissolved perfectly, add wine, strain through flannel, and pour in mold. If fruit yields less than a large coffee-cup juice, add more water, so the jelly may not be tough.