For the jelly

1 box of gelatin

1/2 cupful of cold water

3 lemons

1 quart of boiling water

1 1/2 cupfuls of sugar

Cover the gelatin with cold water, and soak a half hour; then add the boiling water, the sugar and the grated rind and juice of the lemons; stir, and when cold, strain. If it is clouded, add the white of an egg, boil and strain through two thicknesses of cheese cloth; let this stand to slightly cool while you make the hedgehog.

For the hedgehog

1/4 pound of butter

1/4 pound of almonds

1/2 box of gelatin

6 yolks of eggs

2 whites of eggs

1 pint of cream

2/3 cupful of sugar

Cover the gelatin with a half cup of cold water, and let soak for a half hour. Blanch and split the almonds lengthwise into four pieces; then dry, slightly browning. Beat the sugar and yolks of eggs together; add the butter, beat again, add the cream and stir over the fire until the mixture begins to thicken; then add the gelatin; take at once from the fire, strain, turn into an oblong vegetable dish or a regular hedgehog mold. Stand aside until cold. Keep the first gelatin where it will not solidify. When the hedgehog has become perfectly solid and cold, turn it on to the serving dish and pour around the cold, not stiff, gelatin. Stick the cut almonds all over the back of the hedgehog to represent the quills. When icy cold, beat the whites of the eggs until stiff, add two tablespoonfuls of sugar, and beat until dry and light; put this mixture into a pastry bag and garnish the base of the hedgehog and send to the table.