LEMON CREAMS, or Custards.
Ingredients.—5 oz. of loaf sugar, 2 pints of boiling water, the rind of 1 lemon and the juice of 3, the yolks of 8 eggs. Mode.—Make a quart of lemonade in the following manner:—Dissolve the sugar in the boiling water, having previously, with part of the sugar, rubbed off the lemon-rind, and add the strained juice. Strain the lemonade into a saucepan, and add the yolks of the eggs, which should be well beaten; stir this one way over the fire until the mixture thickens, but do not allow it to boil, and serve in custard glasses, or on a glass dish. After the boiling water is poured on the sugar and lemon, it should stand covered for about ½ hour before the eggs are added to it, that the flavour of the rind may be extracted. Time.—½ hour to make the lemonade; about 10 minutes to stir the custard over the fire. Average cost, 1s. Sufficient to fill 12 to 14 custard glasses. Seasonable at any time.
LEMON DUMPLINGS.
Ingredients.—½ lb. of grated bread, ¼ lb. of chopped suet, ¼ lb. of moist sugar, 2 eggs, 1 large lemon. Mode.—Mix the bread, suet, and moist sugar well together, adding the lemon-peel, which should be very finely minced. Moisten with the eggs and strained lemon-juice; stir well, and put the mixture into small buttered cups. Tie them down and boil for ¾ hour. Turn them out on a dish, strew sifted sugar over them, and serve with wine sauce. Time.—¾ hour. Average cost, 7d. Sufficient for 6 dumplings. Seasonable at any time.
LEMON DUMPLINGS.
LEMON JELLY.
Ingredients.—6 lemons, ¾ lb. of lump sugar, 1 pint of water, 1¼ oz. of isinglass, ¼ pint of sherry. Mode.—Peel 3 of the lemons, pour ½ pint of boiling water on the rind, and let it infuse for ½ hour; put the sugar, isinglass, and ½ pint of water into a lined saucepan, and boil these ingredients for 20 minutes; then put in the strained lemon-juice, the strained infusion of the rind, and bring the whole to the point of boiling; skim well, add the wine, and run the jelly through a bag; pour it into a mould that has been wetted or soaked in water; put it in ice, if convenient, where let it remain until required for table. Previously to adding the lemon-juice to the other ingredients, ascertain that it is very nicely strained, as, if this is not properly attended to, it is liable to make the jelly thick and muddy. As this jelly is very pale, and almost colourless, it answers very well for moulding with a jelly of any bright hue; for instance, half a jelly bright red, and the other half made of the above, would have a very good effect. Lemon jelly may also be made with calf’s-feet stock, allowing the juice of 3 lemons to every pint of stock. Time.—Altogether, 1 hour. Average cost, with the best isinglass, 3s. 6d. Sufficient to fill 1½ pint mould. Seasonable at any time.
LEMON MINCEMEAT.
Ingredients.—2 large lemons, 6 large apples, ½ lb. of suet, 1 lb. of currants, ½ lb. of sugar, 2 oz. of candied lemon-peel, 1 oz. of citron, mixed spice to taste. Mode.—Pare the lemons, squeeze them, and boil the peel until tender enough to mash. Add to the mashed lemon-peel the apples, which should be pared, cored, and minced; the chopped suet, currants, sugar, sliced peel, and spice. Strain the lemon-juice to these ingredients, stir the mixture well, and put it in a jar with a closely-fitting lid. Stir occasionally, and in a week or 10 days the mincemeat will be ready for use. Average cost, 2s. Sufficient for 18 large or 24 small pies. Seasonable.—Make this about the beginning of December.