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Lemon Creams Without Cream

Put the thin rinds of two, and the strained juice of three lemons into a pint of spring water. Let them soak for an hour or two. Add six well-beaten eggs, and four ounces of loaf sugar, set all together over the fire, and stir constantly until the mixture thickens, but do not allow it to boil. Strain it, when cool, into glasses. Time, a few minutes to thicken the cream. Probable cost, 10d. Sufficient for a pint and a half of cream.