Add to the juice of five lemons the grated peel of one, one-half pint of clarified sugar, and one pint of cream; mix all thoroughly together, then strain through a sieve into a mould or glasses packed in ice, and freeze.

Lemon Ice-Cream. No. 2

Boil one pint of water together with the strained juice of three lemons, and one and one-half breakfast cupfuls of powdered sugar for twenty minutes. Beat the yolks of eight eggs, and one pinch of salt; pour the syrup in a basin, and stand it in a larger one containing hot water. Stir the yolks of the eggs into the syrup and beat rapidly for three minutes. Remove the basin from the boiling water, place it in a pan of ice-water, and beat until cold. Add the cream, pour all into a freezer, and work until frozen.