Dry ½ lb rye bread into rusks, pour on boiling water, cover, let stand for ½ hour, and drain. Mix ¾ lb sugar with 3 glasses of this “bread water” and bring to a boil. Add the juice of 1 lemon, strain, and cool. Pour into a mold and rotate on ice. When the mixture thickens, add ½ lb of soft rye bread, rubbed through a sieve. Mix and freeze.