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Lemon Cream Sponge

Flavour a pint of cream with the rasped rind of a lemon, and sugar to taste. Set it in a warm corner of the stove, but do not let it boil. Dissolve half an ounce of isinglass separately in a little milk, and add it to the cream. Set the mixture aside to get cold. Add the strained juice of a lemon, and the beaten white of an egg, and whisk thoroughly.