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Rum Jelly

Melt one ounce gelatin leaves with one and a half pints warm water in a saucepan, add half pound granulated sugar, the rind of a lemon and mix well for five minutes, then add the whites of three beaten eggs; mix for a minute, set the pan on the fire, gently stir, and as soon as it comes to a boil add a gill cold water; shift the pan on a corner of the range and let slowly simmer for ten minutes, skim the white scum from the surface and strain the jelly through a jelly bag of fine cloth into a bowl, add two and a half tablespoons rum, mix for half a minute and let cool off. Fill up a quart mould with the jelly and place the mould on the ice and let freeze for one hour, or until the jelly is well set; carefully immerse the mould in lukewarm water, immediately lift it up, wipe well all around, turn it upon a dish with a folded napkin and serve.