*Lemon Froth
1 oz. gelatine
¹⁄₂ pint boiling water
¹⁄₂ pint cold water
3 lemons
6 ozs. lump sugar
Whites of 6 eggs
Dissolve the gelatine and sugar in the boiling water with the finely-pared lemon peel. Add the cold water and the juice of the lemons. Skim with a silver spoon. Strain into a large basin. When beginning to set, add the whites beaten to a stiff froth. Beat well together and pile up in a glass dish. Serve with sweetened whipped cream.