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Imperial Cream

Put the strained juice of three lemons into a rather deep glass dish. Boil a quart of cream with the thin rind of a lemon, and pour it into a jug, stirring in at the same time, by degrees, eight ounces of finely-powdered sugar. Keep the cream stirred until it is nearly cold, and the sugar is quite dissolved, then add it to the strained juice, keeping the jug as high as possible, and mixing the juice and cream well together as it falls from the spout of the jug. This cream should be allowed several hours to set. Probable cost, 2s. 3d.