An economical and excellent sweet. Take the yolks of three eggs, the juice of three lemons, and grated rind of two. Add 1/2 lb. loaf sugar, about a tablespoon of gelatine dissolved in milk. Stir all together over the fire till it thickens. Whip 1/2 pint of cream and beat the whites of the three eggs up stiff, and stir in gently to the custard mixture. Pour into the souffle dish or deep china dish, and sprinkle with grated crumbs and sugar, or with chocolate powder, or, for choice, with some chopped pistachio nut, and serve. If in summer stand in ice.