Lemon Froth
Dissolve a box of gelatine in a pint of warm water, then add a pint of cold water. In winter three pints may be used instead of two. Add the juice of six lemons and the rind; cut them as for jelly. Let it stand till it begins to harden. Then take out the rind and add the whites of twelve eggs beaten to a stiff froth, Beat them into the jelly, put in a glass bowl, and serve in saucers.--Mrs. A. C.