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Jelly Whip

3 tablespoonfuls any I teaspoonful gelatine tart jelly 3 egg whites 1 teaspoonful gelatine 4 tablespoonfuls rolled macaroons teaspoonful lemon- A little salt juice Soak the gelatine in one tablespoonful of cold water ten minutes, and then melt over hot water.

Add the jelly and salt to the unbeaten whites and beat stiff with a Dover beater, adding the lemonjuice and gelatine gradually. Fold in two tablespoonfuls of the macaroons and set away to chill. Put a tablespoonful of any juicy fresh or canned fruit' in small glasses, pile the whip lightly on top, and sprinkle with the remainder of the macaroons.