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Lemon Froth

Soak two ounces of gelatine and dissolve it in one pint of boiling water, then pour in one pint of cold water and add the peels and strained juice of six lemons. Let it stand until it commences to set, then take out the peels and add the whites of a dozen eggs beaten to a stiff froth. When well beaten into the jelly, turn into a glass bowl, garnish with ratafias, and serve.