Lemon Sponge Recipe

MISS BEEMER.

One half box gelatine, juice of three lemons, one pint of cold water,

one half pint of hot water, two teacups of sugar, whites of three eggs.

Soak one-half box of gelatine in the pint of cold water ten minutes;

then dissolve on the fire adding the juice of the lemons with the hot

water and sugar. Boil all together two or three minutes; pour into a

dish, and let it remain until nearly cold and beginning to set; then add

the whites of eggs well beaten and whisk ten minutes. When it becomes

the consistency of sponge, wet the inside of cups with the white of

eggs, pour in the sponge and set in a cold place. Serve with thin

custard, made with the yolks of four eggs, one tablespoonful of

cornstarch, one-half teacup of sugar, one pint of milk, teaspoonful of

vanilla. Boil until sufficiently thick and serve cold over the sponge.

The sponge should be allowed to stand twenty-four hours.