33. Lemon Cream.
½-oz. gelatine.
1 pint milk.
1 egg.
½-pint water.
4-oz. sugar.
3 lemons.
Put the rind of 2 lemons in a pan with milk, and let it infuse. When boiling, let it cool slightly, and pour on beaten egg. Melt the gelatine in water and let it just reach boiling point, then add the juice of 3 lemons and sugar. Slightly cool, then add to egg and milk. If too hot it will curdle.