1 quart water.

1 pound sugar.

2 large lemons.

3 whites of eggs.

Grate the rinds of the lemons into a bowl and squeeze in the juice. Make a boiling syrup of the sugar and half the water, and pour it hot to the lemon zest and juice and let it remain so till cold, or as long as convenient, to draw the flavor. Then add the rest of the water, strain into a freezer, freeze as usual, and when it is pretty well frozen, whip the whites to a froth, mix them in, beat up and freeze again.

Cost of material - sugar 10, lemons 4, eggs 4, ice and salt 12; 30c for 3 pints or 8 saucers or 12 glasses, or 3c per order.