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Lemon Jam

This is used to eat with toast or hot cakes, or as sauce for puddings. Mix the grated rind and juice of 3 lemons with 1 pound sugar, 5 eggs,--the yolks only,--and 1/2 ounce of butter. Cook in a double boiler, stirring often, until thick. Set away to cool. Will keep a week or more, in a cold place.