ANGELS’ FOOD.
Dissolve one-half box of gelatine in one quart of milk; beat together the yolks of three eggs; one cup of sugar, and the juice of one lemon; stir it into the gelatine and milk, and let it just come to a boil; flavor with vanilla. When nearly cold, whip the whites of the eggs to a stiff froth, and stir through the custard. Pour into moulds and set away to cool.