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Gelee a La Creme De Cocoa

Melt one and a half ounces gelatine--leaves are the best--with one and a half pints warm water in a saucepan; add half pound granulated sugar, the rind of one lemon, mix well for five minutes, then add the whites of three eggs, well beaten up; mix again for one minute. Set the pan on the fire, gently stir and as soon as it comes to a boil add one gill cold water. Shift the pan to the corner of the range and let slowly simmer for ten minutes. Skim off the white froth and strain the jelly through a jelly bag or fine cloth into a bowl. Add one-quarter gill creme de cocoa, mix well for half minute and let cool a little, then fill a quart mould with this jelly. Place the mould on the ice and let freeze for one hour, or until the jelly is well set. Carefully immerse the mould in luke-warm water, immediately lift up, wipe all around, turn on a dish with a folded napkin and serve.