A little nutmeg.
4 eggs—the whites only—whipped.
Mix into the soaked gelatine the sugar, lemon, pine-apple, and nutmeg. Let them stand together two hours, when you have bruised the fruit with the back of a silver or wooden spoon and stirred all thoroughly. Pour over them, at the end of that time, the boiling water, and stir until the gelatine is dissolved. Strain through coarse flannel, squeezing and wringing hard. When almost cold, put in the wine and brandy. Cover until quite cold. Whip in, by degrees, into the beaten whites. It ought to be whisked half an hour, even if you use the “Dover.” Bury in the ice to “form,” having wet the mould with cold water.
This is most refreshing and delicious.
Syllabub.
1 quart rich cream.
4 eggs—the whites only.
1 glass white wine.
2 small cups powdered sugar.