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Princess Pudding

Put two ounces of French gelatine into a large basin with one pint of cold water and let it soak for an hour or a little more; then pour over one pint of boiling water, stir it well, and while doing so add three breakfast cupfuls of moist sugar, the strained juice of four lemons and one pint of Madeira or Malaga wine. Pour the mixture into a saucepan over the fire, and when it commences to thicken add the whites of four eggs previously beaten to a stiff froth. Turn the whole into a Princess mould packed in ice, and when it is set and firm turn it out onto a dish and serve with one quart of rich custard poured round it. The dish may afterward be garnished with crystallized fruits, macaroon, ratafias or other sweet fancy biscuits.