Required: The rind and juice of a lemon. Half a pint of boiling water. The white of an egg. One tablespoonful of castor sugar. Five sheets of gelatine.

Put the water and gelatine in a pan on the fire; when the latter has dissolved, add the sugar and the grated lemon rind.

Put the white of egg on a plate with a tiny pinch of salt, and whisk it until stiff. Strain the gelatine and lemon-juice into a basin; when they have cooled slightly, stir in the stiffly-whisked white of egg, and whisk the mixture to a very stiff froth.

Balmoral tartlets

Balmoral tartlets

Take some small souffle eases and fasten a band of foolscap paper round each to come an inch or more above the top of the case. Fill each with the mixture to come half an inch or more higher than the top of the case. When the mixture is set, decorate the top of each with a little whipped cream and chopped pistachio nuts. If liked, part of the mixture could be coloured pink, the rest being left white.

When the sponge is set, draw off the paper band carefully, using, if necessary, a warm knife.

N.B. - Small paper souffle cases can be bought from 2d. per dozen. If more convenient, set the sponge in one large mould, or serve it heaped up in a glass dish.