LEMON SPONGE

Soak three sheets of gelatine in 1½ cups of water for an hour, then put in a saucepan and stir till dissolved, but do not boil it; add three tablespoons of sugar and let it cool. Then add the strained juice of one large lemon and six drops of essence of lemon. Whisk the whites of two eggs to a stiff froth and stir them into the gelatine when it is cold and beginning to set. Whisk for ten minutes;then turn into a glass dish or mould, which has been dipped in cold water.