One-half package of gelatine ; three eggs ; one pint of milk ; two cupfuls of sugar; juice of one lemon; one large cupful of boiling water. Soak the gelatine one hour in a cupful of cold water, then stir in two-thirds of the sugar, the lemon-juice, and the boiling water. Beat the whites of the eggs to a stiff froth, and when the strained gelatine is quite cold, whip it into the whites, a spoonful at a time, for half an hour. When all is white and stiff, pour into a wet mould, and set in a cold place. When the mixture is stiff dip the mould into hot water, and turn out into a glass dish. Make a custard of the milk, yolks, and the rest of the sugar, flavoring with vanilla. Boil until it begins to thicken. When the meringue is turned into the dish, pour this custard, cold, about the base.