Lemon Dumplings.-½ lb. grated bread, ½ lb. suet, chopped fine, ¼ lb. loaf sugar powdered, 2 eggs, the juice and thin rind of a lemon. Mix, make 8 dumplings, and boil 1 hour.
Lemon Pudding.—To ½ lb. good butter add 2 lb. loaf sugar, broken as for tea, the yolks of 12 eggs and the whites of 8, the rinds of 4 lemons, to be peeled very thin and minced as fine as possible, and the juice of 6; put all those into a saucepan, and boil them till the sugar is dissolved and it is as thick as honey, taking care to stir it well all the time it is on the fire; then pour it into a jar, and add a wineglassful of brandy or whisky; tie it very close. When going to use it add 4 tablespoonfuls very fine-grated bread for a small pudding. This will keep for 6 months.
Lemon Soufflé.—Beat very lightly the yolks and whites of 8 eggs separately, add 1 teacupful white sugar, the rind of 2 lemons, and the juice of 1; bake for ¼ hour in a moderate oven.
Lemon Sponge.—Whisk the whites of 6 eggs till firm. Boil 1 oz. isinglass in 1 pint water till it is reduced to ½ pint; when nearly cold add it gradually to the eggs, also the juice of 4 lemons, and the grated rind, 1½ lb. loaf sugar powdered; whisk all together till it is as thick as sponge.
Lemon Toast.—Beat the yolks of 3 eggs and mix with them ½ pint milk; dip slices of bread into the mixture, then fry them a delicate brown in boiling butter. Take the whites of the eggs, beat them to a froth, add to them 3 oz. white sugar and the juice of a small lemon. Stir in a small teacupful of boiling water, and serve as a sauce over the toast.
Lentil Pudding.—3 oz. lentil flour, 1 oz. cornflour, 1 pint milk, 3 eggs, and a pinch of salt; pour the milk boiling gradually on to the flour, stirring it; when cool add the eggs well beaten; mix well, boil an hour in a buttered plain mould; serve with sweet sauce.
Macaroni au Gratin.—Drop the macaroni into boiling water, and cook till quite tender. Make a sauce of milk, thickened with flour and butter, to which add a small spoonful of made mustard, cayenne, and salt to taste. Let the macaroni remain in this a short time; turn out on a buttered dish, and cover with grated cheese and breadcrumbs. Brown in the oven.
Macaroni, Boiled.—Put into a large saucepan plenty of water, salted to taste; when the water boils throw in the macaroni, broken into convenient lengths, but not too short; stir frequently. When the macaroni is done, pour in a jugful of cold water, and strain the macaroni quite free from any water. According to its size macaroni takes 20-30 minutes to cook; it should not be done too much.
Macaroni Cheese.—Take sufficient boiled macaroni to fill a square dish or tin; when buttered pile up with layers of macaroni and grated cheese (a highly flavoured and dry cheese is best); add plenty of mustard and butter, some cayenne, salt, and pepper; cover all with the grated cheese, bake a yellow brown, serve very hot.