Lemon Syrup
Wash and wipe the lemons and squeeze out all the juice, and rub the yellow rind over some of the sugar. Measure the juice and allow six pounds of granulated sugar to every quart. Put the sugar in a porcelain kettle, add the stiffly beaten whites of two eggs, and dilute gradually with a quart of cold water. Stir until the sugar is dissolved and boil for fifteen or twenty minutes. Skim until perfectly clear. Add the strained juice of the lemons, cover, and boil ten minutes longer. Pour into bottles that have been well rinsed. Dip corks in sealing wax. This will keep indefinitely.