Lemon Ice. Mrs. H. T. van Fleet
To one quart of water, add four cups of sugar; let this come to boiling point; let cool; strain through a cloth; add the juice of six lemons, and juice of two oranges; beat the whites of six eggs to a stiff froth. Put the syrup in the freezer; then add the beaten whites. Freeze same as ice-cream. Stir constantly until sufficiently frozen.