*Cream Whip
1 pint cream
1 cup sherry
1 lemon
¹⁄₂ cup sugar
2 whites of eggs
Whip the cream lightly. Add the sherry, rind and juice of the lemon, sugar and the whites beaten to a stiff froth. Stir until the sugar is melted. Skim off the froth and set it on a sieve. Fill custard glasses with the cream. Put the froth on the top of each glass.