Stir the yolks of 9 eggs with 9 tablespoonfuls sugar for ½ hour; add the juice and grated rind of 1 lemon and ½ pint best rum; lay 5 sheets of gelatine for 5 minutes in cold water, press out and put it in ½ cup boiling water; stir until dissolved; then mix it by degrees, stirring constantly, with the above mixture; when it begins to thicken add the whites, beaten 27 to a stiff froth, rinse out a mould with cold water, sprinkle with sugar, fill in the cream and set in a cool place till firm.