Soak the gelatine in cold water 5 minutes, add boiling water sugar and lemon juice. Stir until gelatine and sugar are dissolved. Strain. When the mixture begins to stiffen, beat until smooth and add the beaten egg whites. Beat until white and foamy all through and like a drop batter. Pour into a mould which has been rinsed in cold water. Let stand several hours Serve with Custard Sauce, No. 1. Color half of the mixture with the fruit red, for variety.
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