2 lemons, 1 quart water; loaf sugar to taste.
Shave off the yellow rind of the lemon, place the sugar in a jug, put the rind in a strainer, and pour 1 pint of boiling water over it on to the sugar. Squeeze the lemons through a strainer, add to them 1 pint of cold water, then mix all together.
Mutton Broth.
This broth is made just like that on [page 5], but no rice or barley should be thrown in. The broth should be strained through a sieve, and served with sippets of toast. Special care should be taken to have it entirely free from fat.
Toast Water.
Toast a crust of bread carefully all over, but do not burn it black. Fill a jug with boiling water, then put in the toast. A bright liquid the colour of sherry will be the result.
PASSOVER DISHES.
Batter Pudding. Time—1 hour.
1 teacupful motza meal, 1 pint milk, 2 eggs, 3 oz. brown sugar, 2 oz. butter, rind of 1 lemon (tablespoonful rum, if liked).