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.
Orange Creams
| Orange, | One |
| Tartaric acid, | A pinch |
| Sugar (confectioner's). |
As for "Lemon Creams," Betsey grated the rind of the orange into a bowl, added the strained orange juice, a pinch of tartaric acid and sufficient sifted confectioner's sugar to mold into small balls, which she flattened into cakes. Sometimes Betsey put a half cup of walnut meats or pecan meats through the meat chopper and molded them into the cream.
Then she covered with waxed paper, put in a cool place and they were ready the next day to eat.
She also added the nuts to the "Lemon Creams" when she wanted a change.