Lemon juice Eggs
1 tablespoonful 1/2 cup 1 cup 1 cup
Whites of 3
Mix as for lemon jelly. Set aside in a cool place, and as soon as it becomes sirupy stir occasionally until quite thick. Then beat with wire spoon or whisk until frothy. Fold in the beaten whites, and continue to beat lightly until quite stiff. Pile by spoonfuls on a plate and serve with boiled custard, or mold as in Fig. 69.