Lemon Souffle

Whites of 4 eggs. 1 tablespoon sugar. Yolks of 3 eggs. 1 lemon.

Beat whites of eggs stiff and set aside. Beat yolks, add sugar, juice of lemon and some of the rind; then add the whites gradually, beating all the while. Bake in buttered dish 10 or 15 minutes or until a golden brown. Sprinkle powdered sugar on top and serve at once.

Lemon Cream

1 cup sugar. 1 1/2 cups boiling water. 1 lemon. 3 eggs. 1 tablespoon cornstarch. Pinch of salt.

Stir cornstarch into sugar thoroughly. Grate rind of lemon and add juices. Add yolks of eggs and beat well. Then add boiling water and cook until smooth. Then blend with beaten whites. Cool and serve in sherbet cups with a tablespoon of whipped cream. Mrs. Charles Rudd.