IngredientsInstructions
2 eggs
1/2 C sugar
1/3 C light corn syrup
2 C top milk or rich milk, chilled
1t grated lemon rind
1/4 C lemon juice 		Beat eggs until thick; add sugar gradually
beating until light and fluffy. Stir in syrup, milk,
and lemon rind, then juice
Turn into freezing tray of automatic refrigerator
with control set to coldest point; freeze 1 hr, or
until mushy. Turn into chilled bowl and beat
with rotary beater until fluffy; then freeze 2 hrs. longer.

This card is in a plastic sleeve. It may have been Margaret’s. I think this because of the ink on the card and the way it’s worded. No ice cream maker here. Light corn syrup? Karo, before it was high fructose! Top milk? I remember when milk was delivered to our house in glass bottles, unhomogenized, with the cream under the cap. The milkman collected the cleaned empty bottles when the full ones were dropped off. Automatic refrigerator? Not an ice chest! Rotary beater? Not a fork, but not electric powered. Ah, time’s arrow! Last of the lemon in the frozen desserts section of the recipe box.