The yolks of four eggs beaten to a cream with one cup of granulated sugar and the grated rind of one lemon. Peel the lemon, removing every particle of white skin, cut into thin slices; have a pie plate lined with puff paste, arrange the slices of lemon on the paste, add enough milk to the eggs and sugar to fill the plate, pour it in, and bake until set. Beat the whites of eggs to a stiff froth, and stir in two large heaping tablespoonfuls of sugar, put on top of the pie and bake a light brown.
[MINCE MEAT.]
One pound of granulated sugar, one pound of raisins, one pound of currants, half a pound of citron, half a dozen lemons, grated rind and juice, the pulp of eight oranges, the grated rind of three, half a pound of almonds blanched and chopped, three pounds of greenings, after they are pared, cored and chopped fine, three heaping teaspoonfuls of powdered cinnamon, an even teaspoonful of allspice, a quarter of a teaspoonful of cloves, an even teaspoonful of salt, three-quarters of a pound of butter melted, a cup and a half of sherry and a cup of brandy. Seed the raisins and soak them with the currants in just water enough to cover, stew until tender, and add when cold with the water to the other ingredients. Mix thoroughly, stirring in the melted butter at the last. Let it stand for several days. The brandy and wine may be omitted and more lemons and oranges used to flavor it. At each baking it is well to add a little sugar and chopped apple. This will keep all winter or longer in a cool place, if the brandy and wine are not omitted.
Candies.
[CHOCOLATE CARAMELS—No. 1.]
Six pounds of light brown sugar, one pound of butter, one pound of chocolate, one pint of cream, one pint of milk, paraffine as large as a walnut, one teaspoonful of cream of tartar. Flavor with vanilla. Put all the ingredients together and boil until it is brittle in water; flavor and pour into buttered tins and mark in squares before it is quite cold.
[CHOCOLATE CARAMELS.—No. 2.]
One pint of fresh milk, three ounces of chocolate, grated, two pounds of granulated sugar, half a teaspoonful of cream of tartar. Stir until melted, then add half a pint of cream, cook until the mixture is brittle in ice water, then turn into a pan well greased and mark in squares when almost cold.