6 servings

Ingredients

 1 quart raspberries

 ¾ cup sugar

 1 cup milk

 ¼ cup lemon juice

 1 envelope gelatin

 1 tablespoon cold water

 3 tablespoons hot water

 2 egg whites

MERINGUE SHELLS

 4 egg whites

 ⅛ teaspoon salt

 ¾ cup sugar

Method:

Clean berries and sprinkle with sugar. Cover and let stand 2 hours. Mash berries and squeeze through cheese cloth. Add milk and lemon juice. Soften gelatin in cold water, then dissolve in hot water and add to berries. Pour in refrigerator tray and freeze to a mush. Remove from tray to beat smooth and fold in stiffly beaten egg whites. Return to tray and freeze. Serve plain or in meringue shells.

Meringue shells:

Beat eggs until foamy. Add salt and gradually beat in sugar. Drop meringue on unglazed paper on baking sheet. Build into cups. Bake for 50 minutes in a 275 degree oven.