2 lemons.

11/2 cups sugar - 12 oz.

3 cups water.

2 whites of eggs.

Grate the rinds of the lemons into a bowl and squeeze in the juice. Make a boiling syrup of the sugar and half the water and pour it hot to the lemon zest and juice and let remain so till cold. Then add the rest of the water, strain the lemonade into a freezer, freeze as usual, and at last add the whites whipped to a firm froth, beat and freeze again The scalding draws the flavor of the lemon; it should never, however, be boiled and fewer lemons should be used when they are large. The sherbet is perfectly white.

Cost - lemons 5, sugar 7, whites of eggs 3; 15c - ice and salt 15 - 30 cents for 3 pints (if thoroughly frozen and beaten) or 12 plates; or 2 or 3 cents each.