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Egg Cream

Two eggs, two tabiespoons of sugar, juice and grated rind of half a lemon.

Separate yolks from whites of eggs and beat with sugar in bowl until both are well mixed, then add lemon juice and rind and place the bowl in a dish of boiling water on the stove. Stir slowly until the mixture begins to thicken, then add beaten whites of eggs and stir for two minutes, or until the whole resembles very thick cream. Remove from the fire and pour into a small pudding dish and cool. Serve in small dainty cups or glasses. Mrs John A. Oberg, Rockford.