Excerpt from Dainty Desserts

Place the sugar and water in a saucepan or kettle and boil until the mixture spins a thread, then add the vanilla, pour over the stiffly beaten egg-whites and beat up until light and foamy.

Put the lemon-juice and one-half cup water in a kettle and bring to a boil, then stir in the gelatin previously dissolved in a little cold water. When gelatin is cool but not stiff, add the fruit-pulp. Add to the egg mixture by spoonfuls. Turn into a mold and chill. Garnish with whole berries and whipped cream.

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