½ package Coxe’s gelatine.
3 eggs.
1 pint milk.
2 cups of sugar.
Juice of one lemon.
Soak the gelatine one hour in a teacupful of cold water. To this,
at the end of this time, add one pint boiling water. Stir until the
gelatine is thoroughly dissolved; add two-thirds of the sugar and the
lemon-juice. Beat the whites of the eggs to a stiff froth, and when the
gelatine is quite cold, whip it into the whites, a spoonful at a time,
for an hour. Whip steadily and evenly, and when all is stiff, pour into
a mould, previously wet with cold water, and set in a cold place. In
four or five hours turn into a glass dish.
Make a custard of the milk, eggs, and remainder of the sugar, flavor
with vanilla or bitter almond, and when the méringue is turned out of
the mould, pour this around the base.