Lemon sponge is made from the juice of four lemons, four eggs, a cupful of sugar, half a package of gelatine and one pint of water. Strain lemon juice on the sugar; beat the yolks of the eggs and mix with the remainder of the water, having used a half cupful of the pint in which to soak the gelatine. Add the sugar and lemon to this and cock until it begins to thicken, then add the gelatine. Strain this into a basin, which place in a pan of water to cool. Beat with a whisk until it has cooled but not hardened; now add the whites of the eggs until it begins to thicken, turn in a mold and set to harden.
Remember the sponge hardens very rapidly when it commences to cool, so have your molds all ready. Serve with powdered sugar and cream.
Stew some fine-flavored sour apples tender, sweeten to taste, strain them through a fine wire sieve and break into one pint of strained apples the white of an egg; whisk the apple and egg very briskly till quite stiff and it will be as white as snow; eaten with a nice boiled custard it makes a very desirable dessert. More eggs may be used if liked.
Quarter five fair-looking quinces and boil them till they are tender in water, then peel them and push them through a coarse sieve. Sweeten to the taste and add the whites of three or four eggs. Then with an egg-whisk beat all to a stiff froth and pile with a spoon upon a glass dish and set away in the ice box, unless it is to be served immediately.