Lemon Cream Recipe

Cream together the yolks of five (5) eggs and four (4) tablespoons of

sugar. Add the grated rind of one (1) lemon and the juice of one and

one-half (1 1/2) lemons. Dissolve 1 teaspoon of gelatine in a very

little water, while hot stir into the pudding. Let stand till it

thickens, then add the beaten whites of the eggs. Serve in individual

sherbet cups.



MRS. RAYMOND ROBINS.

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