Lemon Ice.
Boil three pints of water and one quart of loaf-sugar until reduced to nearly one quart of liquid, skimming it when necessary. When cold, add the juice of seven lemons, and the thin-sliced yellow part of the rind of four of them. Let it infuse an hour. Strain it into the freezer without pressing. When beginning to set in the freezer, stir in lightly and well the beaten whites of four eggs. Put into a mold, and return it to a fresh relay of salt and ice. Or it may be frozen and served in the lemon-skins. A neat slice is taken off the top of the lemon. The juice, etc., is carefully removed. When the preparation is set in the freezer, the skins are filled, the tops fitted over, and all imbedded in the ice. I once saw at one of Delmonico’s dinners a course of these lemons (one for each person) filled with Roman punch.