- 1 lemon
- ½ pint (1 cup) water
- 1 tablespoonful arrowroot
- 1 tablespoonful sugar
- 2 egg whites
Grate the lemon into a fireproof dish, add the water, and bring to boiling point. Mix the arrowroot with the sugar and strained lemon juice, then pour into the boiling water and stir over the fire till thick.
Beat up the whites of eggs and stir them in lightly.
Serve cold in a dainty casserole.
FRIAR’S OMELET
- 5 apples
- 4 tablespoonfuls sugar
- ½ teaspoonful powdered cinnamon
- 1 tablespoonful butter
- 5 eggs
- 2 tablespoonfuls brown bread crust
Peel, core, and slice the apples into a saucepan, add the sugar, butter, and cinnamon. Cook till tender and rub through a sieve. Add the bread crumbs, yolks of the eggs, and the whites of the eggs stiffly beaten.
Turn into a buttered fireproof dish, dredge the top with sugar, bake in a moderate oven for twenty minutes.
Serve hot.