Soak 4 teaspoons gelatin in 1/2 cup cold water. Puree and then strain 2 quarts strawberries. Add 8 tablespoons lemon juice to the berries. Now boil 3 1/2 cups water and 1 1/2 cups sugar for 10 minutes. Cool, add berries. Chill this mixture. Fold into 4 stiffly beaten egg whites and 1/4 teaspoon salt. Pour sherbet into a freezer tray. Freeze the sherbet 4 hours or more. Every 1/2 hour, stir the sherbet from back to front. Finally beat it with electric beater just before serving. Makes 10 servings.