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Iced Lemon En Surprise

Prepare one pint (only) vanilla ice cream, add two gills whipped cream, one teaspoon lemon essence and mix well with the spatula. Cut six good-sized, even lemons in halves, scoop out the interiors without disturbing skins, then fill with the vanilla cream. Join them together, place in the freezer for one hour, tie a fancy ribbon around the centre with a fancy knot, dress on a dish with a folded napkin and serve.

N. B. Place in a bowl and keep the soft parts of the six lemons in the ice box for to-morrow's use.