Try this recipe for a good, inexpensive moisturiser for dry skin.
To make 8 applications
1 egg yolk, beaten
2 tablespoons lemon juice
4 floz/115 ml olive oil
4 floz/115ml vegetable oil
Beat the egg yolk and lemon juice together in a small mixing bowl. Gradually add both oils, stirring constantly with a wire whisk, until the mixture thickens. If it gets too thick, add more lemon juice. The cream will keep for 2 weeks if refrigerated if tightly sealed.
