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Lemon Jelly
Juice and rind of 2 lemons 1 cup sugar 3 eggs (well beaten) ¼ pound butter Cook in double boiler, stirring until like thick cream.
Put away in jars, in a cool place. Will keep for months.
Two thousand Canadian cooks sent in their best recipes; the mill printed them, and put its own flour in every one.
Home › Frostings and Fillings › Lemon Jelly
Juice and rind of 2 lemons 1 cup sugar 3 eggs (well beaten) ¼ pound butter Cook in double boiler, stirring until like thick cream.
Put away in jars, in a cool place. Will keep for months.