*Lemon Soufflé
4 eggs
7 ozs. powdered sugar
6 leaves gelatine (over ¹⁄₄ of an oz.)
3 lemons
Whipped cream
Soak the gelatine for an hour in a little water. Beat the yolks and sugar for fifteen minutes. Add the juice of two lemons and the grated rind of one and a half. Whip the whites to a stiff froth. Stir them lightly in. Take the gelatine out of the cold water. Dissolve it in a very little hot water. When cooled pour it very gradually into the mixture, which must be beaten all the while. Beat for five minutes in a cold place. Pour into a silver or glass dish. When set, and it will set very quickly, cover with sweetened whipped cream flavoured with a quarter tea-spoon vanilla. Garnish with grated pistachios.