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Rum Ice

Rub the rind of a large fresh lemon upon three or four lumps of sugar till all the yellow part is taken off, and add as much sugar as will make up the weight to three-quarters of a pound. Put this into a saucepan with a pint of cold water and a table-spoonful of strained lemon-juice. Stir the syrup over the fire, and when the sugar is dissolved, add gradually the whites of three eggs beaten till firm. Pour the preparation out before it begins to simmer, let it cool, add a quarter of a pint of old Jamaica rum, freeze in the usual way, and serve in glasses.