JELLY OF GELATINE.
487. Half an ounce of gelatine,
One quart of water,
The grated rind and juice of two fine lemons,
The whites of four eggs,
Sugar to the taste.
Pour a quart of boiling water over the gelatine, and stand it near the fire to keep hot until the gelatine is dissolved. Add the rind and juice of the lemon with the sugar (which must be loaf or pulverized white;) let it boil once, take it off, strain it, and when lukewarm add the beaten whites of four eggs with the shells (which must have been washed and wiped dry.) Strain it till the jelly is perfectly clear. Pour it in moulds and set it to cool.