This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food .
Heat the lemon juice and half the sugar oyer hot water; beat the yolks of the eggs and add the other half of the sugar; stir and cook the eggs and sugar in the lemon juice and sugar until thick, add the gelatine, softened in the cold water, and when again hot, fold in the whites of the eggs, beaten dry; let stand a moment to cook the whites, then turn into a border mould. When cold unmould and fill the centre with whipped cream. Garnish with a few cherries. This dish is often served in glasses. In this case gelatine is not used.