Lemon Creams
| Lemon, | One |
| Tartaric acid, | A pinch |
| Sugar (confectioner's). |
First Betsey grated the rind of the lemon into a bowl, then added the lemon juice (strained), the pinch of tartaric acid and sufficient sifted confectioner's sugar to mold into small balls which she flattened into cakes. These she covered with waxed paper and put in a cool place and they were ready the next day to eat.