One quart berries, one-half box gelatine, one and one-half cups water,
one cup sugar, juice of one lemon, beaten whites of four eggs. Soak
the gelatine in one-half cup of water; mash the berries and add half
the sugar to them; boil the remainder of sugar and the cup of water
gently twenty minutes; rub the berries through a hair sieve; add
gelatine to boiling syrup; take from the fire and add berry juice;
place the bowl in pan of ice water and beat with egg beater five
minutes, add beaten whites and beat until it begins to thicken. Pour
into well moistened moulds and set on ice. Serve with cream.