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Egg Lemonade
from the kitchen of Sharmagne Leland-St. John

4 eggs, separated
1 cup sugar
1 pint boiling water
4 lemons, juiced
2 pounds ice, finely cracked

Beat the whites and yolks of the eggs separately.
Dissolve the sugar in the boiling water. Add the
freshly squeezed lemon juice. Add to the ice. Stir
the eggs together and add to the other mixture.
Stir briskly and serve.


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