LEMON SPONGE

Ten sheets gelatine, one pint water, whites of 3 eggs, three-quarters breakfastcupful sugar, three or four lemons, according to their juiciness. Soak the gelatine in the water for half an hour. Then heat it gradually, stirring till all the gelatine is dissolved. Add the sugar, the thin yellow rind of one lemon, and the juice of all. Simmer for ten minutes. Then strain the mixture and let it cool. As soon as it begins to get thick or show signs of setting, whip the whites of the eggs stiff, and add the lemon mixture, beating vigorously until the whole mixture is evenly white and spongy. Pour into a wet mould and put in a cool place to set.