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Cream, Lemon

Rub the thin rind of a lemon on a quarter of a pound of loaf sugar, and squeeze over it the juice of two lemons, and add two glasses of sherry. Let it stand for nearly an hour. Strain the syrup, and pour over it one pint and a half of cream which has been boiled and slightly cooled. Pour it rapidly from one jug to another, till it is thoroughly mixed, and a little curdled. Serve in custard-glasses. Probable cost, with cream, 2s. 8d., exclusive of the sherry. Sufficient for ten or twelve glasses.