Strawberry Cream and Lemon Water Ice
Wipe the lemons with a wet cloth. Rub off all the yellow part, or "zest," as it is called, on to the lumps of sugar. Put water and sugar into a saucepan, and boil without a lid for about ten minutes, or until the syrup forms a thin thread between the finger and thumb. When the syrup is cold, add the strained lemon-juice. Pour this mixture into the freezing-pot, cover and half freeze it in the usual way, as .directed in " How to Freeze the Mixture." Then add the stiffly beaten whites of eggs and beat them lightly but thoroughly in. Continue the freezing, and leave in the ice until needed.
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