4 tablespoons gelatine 1 cup cold water 1 1/4 quarts boiling water 2 bunches mint

3/4 cup vinegar 1/4 cup lemon juice 1 1/2 cups sugar Green coloring

The proportions of vinegar and lemon juice may be varied to suit convenience. Soak gelatine in cold water twenty minutes. Wash mint and chop fine; add boiling water in which sugar has been dissolved, let stand in warm place an hour. Add gelatine, lemon juice, and vinegar, and enough green coloring to make a delicate green. Rinse molds in cold water, add strained jelly, and put in cold place to stiffen. Serve with roast lamb or lamb chops.