Lemon Sponge, or Moulded Lemon Cream

• Cream, 1 pint
• rind of lemons 2 middling-sized, or 1½ large

Infuse in half a pint of cream the very thin rind of one large lemon, or of one and a half of smaller size; or, instead of this, rasp the fruit with the sugar which is to be used for the preparation. Add three-