Soak the gelatine in the cold water.
Mash the strawberries to a pulp.
Add them to the gelatine with the sugar and lemon juice.
Pour the boiling water over.
Then put all the ingredients into a saucepan.
Add to them the whites and shells of the eggs, and clarify and strain (see To clear Jellies).
Pour into a wetted mould, and set in a cool place until firm.
To turn it out, dip the tin into very hot water for a second or two, and turn it carefully on to a glass dish.