Boston Cream.

Dissolve 3½ lbs. sugar in 3 quarts boiling water. When cool, stir in 4 ozs. tartaric acid and whites of 4 eggs (well beaten). Add essence lemon to taste. Bottle the liquid.

When ready for use, a wineglass of liquid to a tumbler of cold water and 1 teaspoon bicarbonate of soda. Stir well to fizz.

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