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Lady-fingers

White of I egg A little salt Add a teaspoonful of cold water to the gelatine and soak ten minutes. Melt over hot water, and add with the sugar to the grape-juice. Stir until the sugar dissolves. Set in a pan of cracked ice, and when it begins to harden around the edge of the bowl, beat with a Dover beater until the mass becomes thickened. Then fold into it the stiffly beaten white of one egg, to which have been added the salt, lemon-juice, and one tablespoonful of sugar while beating. Keep on ice until very cold and thick. When ready to serve, unmold in a glass dish in a border of lady-fingers.

I tablespoonful gela- I cup grape-juice