Lemons in Surprise

Pour a quart of fresh cream into a vessel, pound two ounces of sweet almonds and a few bitter almonds with twelve ounces of sugar; sift through a sieve and put it with the cream, adding two gills of maraschino and four ounces of candied fruits cut in quarter-inch squares; tint it to a soft pink, then freeze. With this cream fill some large lemons that have been emptied. Tie around with ribbons the same as shown in Fig. 689.