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Lemon Honeycomb

Mix the whites of two eggs with a pint of cream. Sweeten it, and flavour with a little grated lemon-rind. Whip it briskly, and as the froth rises place it upon the strained and sweetened juice of two lemons. Let it remain a few hours before being used. The juice should be put into the glass dish in which the honeycomb is to be served. Time to whip the cream, about half an hour. Probable cost, 2s. Sufficient for four or five persons.