31. LEMON CUSTARDS.

Take half a pound of double refined sugar, the juice of two lemons,

the rind of one pared very thin, the inner rind of one boiled tender

and rubbed through a sieve, and a pint of white wine; boil them for

some time, then take out the peel and a little of the liquor; strain

them into the dish, stir them well together and set them to cool.