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Mulberry Snow Cream

Put a pint of mulberries into an enamelled stewpan with half a breakfast-cupful of sugar and the juice of a lemon; allow them to stew for half an hour very gently, then put into a glass dish to cool. Whip half a pint of cream or boiled custard to a stiff froth with the whites of two eggs and a little sugar. As the cream becomes stiff, set it on the fruit, and serve at once.