Is a toothsome accompaniment to roast lamb, and is a novel variation to the customary mint sauce. Soak the mint in one pint of water for one hour. Strain, heat to the boiling point and pour over the gelatin which has been softened in half a teacup of cold water. Add the sugar, lemon juice and salt. Pour into molds and set in a cold place to harden. Turn out on chilled saucers just before serving.