Cream together the yolks of five (5) eggs and four (4) tablespoons of
sugar. Add the grated rind of one (1) lemon and the juice of one and
one-half (1 1/2) lemons. Dissolve 1 teaspoon of gelatine in a very
little water, while hot stir into the pudding. Let stand till it
thickens, then add the beaten whites of the eggs. Serve in individual
sherbet cups.
MRS. RAYMOND ROBINS.