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Lemon Ice

Place in a bowl half pound granulated sugar, one quart lukewarm water; squeeze in the juice of three medium, sound lemons, the grated rind of one lemon and the white of an egg. Briskly mix with a wooden spoon for five minutes. Strain through a Chinese strainer into a small ice-cream freezer. Cover the freezer, place in a tub with broken ice mixed with rock salt all round; then freeze for thirty-five minutes.