1/2 oz. or 2-1/4 Tb. unflavored gelatine 1/2 c. cold water 1-1/2 c. boiling water 1 c. sugar 1/2 c. lemon juice
Whites of two eggs
Soak the gelatine in the cold water, dissolve it in the boiling water, and add the sugar. When cold, add the strained lemon juice. When the gelatine mixture is just beginning to solidify, add the egg whites, beating with a rotary beater until the mixture begins to hold its shape. If desired, a fruit of some kind may be placed in a mold that has been moistened with cold water and the mixture poured over it, or the plain mixture may be poured into the mold without the fruit. Whipped cream or custard sauce improves this dessert to a large extent.