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Lemon Sherbet

Mix with the juice of six lemons, one and three-fourths pounds of good white sugar. Pour over the rinds of lemons two quarts of water (while boiling). Stir the water into the sugar and juice; beat five eggs to a stiff froth (the whites). Put the whole into the freezer, and when slightly frozen add one pint of good cream, whites of eggs stirred well together. Then freeze.