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Lemon Pudding (Soak an ounce of gelatine)

Soak an ounce of gelatine and the rinds of two lemons, in a pint of cold water for an hour. Take out the rinds, then set the water and gelatine on the fire, and when the latter is all dissolved add three fourths of a pound of sugar and the juice of three lemons. Let all boil together for five minutes, then pour out the mixture and let it stand until it is cold and beginning to set. Beat the whites of two eggs to a stiff froth, add them to the mixture, and beat the whole for about half an hour until it becomes the consistency of sponge. Pile it lightly in a glass dish, leaving it of a rocky appearance. Put fresh lady fingers around the base, and served with a boiled custard, made of the yolks of the eggs.