One cupful seedless raisins
One tablespoonful of granulated gelatine
Five tablespoonfuls orange juice
One cupful cream, whipped
One cupful diced canned pears
One-half teaspoonful vanilla
Speck of salt
Two egg whites
One-half cupful sugar
Cover raisins with cold water, bring to a boil, drain and cool. Soften the gelatine in two tablespoons of the orange juice, set over boiling water and stir until the gelatine is dissolved. Add gradually the rest of the orange juice, whipped cream, diced pears, raisins, vanilla, salt and the egg whites which have been beaten stiff with the sugar. Heap into sherbet glasses and serve when thoroughly chilled.
