Recipe For Making Grape Sponge Dessert

1/2 an ounce of gelatine, or 1/4 a package. 3/4 cup of sugar. The juice of one lemon. 1/4 cup of cold water. The whites of three eggs. 1 cup of grape juice.

Soak the gelatine in the cold water, and dissolve by standing the dish in hot water. Dissolve the sugar in the fruit juice and strain the gelatine into the mixture. Set into ice and water and stir occasionally until the mixture begins to thicken; then add, gradually, the whites of the eggs, beaten to a stiff froth, and beat until the whole is very light and stiff enough to hold its shape. Pile lightly in a glass serving-dish, and serve very cold with whipped cream, sweetened before whipping. Or the sponge may be moulded and when turned from the mould served with whipped cream or boiled custard. Strawberry, raspberry, or lemon juice, are good substitutes for the grape juice.