syrup off the baskets, boil up again, and pour it over the baskets. After the lapse of several hours, drain off the syrup and boil up again, then pour it back on the baskets, and leave them till cold. When ready to serve, drain the baskets, fill them with a macedoine of fruits mixed with a small quantity of lemon-jelly, arrange them in a glass dish (see Fig. 1057), pour some syrup flavoured with ccdrat over, and serve. Dried Lemon-Peel. — Select the required quantity of per- fectly sound large Lemons, cut them in halves, and remove all the pulp ; boil them in plenty of water till soft enough for a straw to run through, drain, and finish as for Dried Lemon Slices. Dried Lemon Slices. — Cut some Lemons in slices about Jin. thick, put them in plenty of water, and b< il till the peel is rather soft ; take the slices out, put them on a sieve to drain thoroughly, then let them simmer in some syrup at 28deg. for ten minutes, turn them into a white basin, and leave till the next day✪ Dried Lemon Slices. Strain the syrup eff the slices of Lemon, boil it for ten minutes, then pour it over again ; repeat this operation twice more, then dry the slices upon wire trays in a screen. Boil ljlb. of sugar to 35deg., add the strained juice of a Lemon, and with the bowl of a spoon work the sugar at the side of the pan until it becomes whitish ; then put in the slices of Lemon, tess them about gently, take out one by one with a silver fork, put them on the wire trays, a short distance from each other, and set the trays in the screen, moderately heated, and leave them for one hour. Quarters may be dried in the same manner. Essence of Lemon. (1) Mix 2 tumblerfuls of spirit essence of Lemon with loz. of citric-acid crystals, dissolved in 2 tumblerfuls of distilled wi ter, and an acid flavour is obtained. (2) Put Goz. of very thinly cut Lemon-peel (dried peel of commerce will do as well) without a particle of the white skin into a botlle, pour in 8oz. of spirits of wine, let it stand for several days, and it is then ready for use. (3) Take t drachm of the best oil of Lemon, and add very gradually loz. of the strongest rectified spirit. The spirit will kill and completely absorb the oil, having all the aroma and flavour of fresh Lemon-peel and will be found a perfect substitute for it. Lemon, Apple, or Pear Pudding. — Peel and core two large apples (or cooking pears), cut them in quarters, and boil to a pulp in just sufficient water to prevent them burning. Finely chop the rind of a Lemon, mix it with the apples, add the juice of half a Lemon, the beaten yolks of four eggs, £ wineglassful of brandy, 2oz. of fresh butter, and sugar to taste✪ Lemon, Apple, or Pear Pudding; stir the ingredients over the fire till well mixed, then move it off, taking care that it does not boil or the eggs will curdle. Butter a shallow dish, line it with puff paste, pour in the mixture, and bake in a moderate oven. When cooked, the pudding can be served either hot or cold.

AI-modernized reading of the original text

syrup off the baskets, boil up again, and pour it over the baskets. After the lapse of several hours, drain off the syrup and boil up again, then pour it back on the baskets, and leave them till cold. When ready to serve, drain the baskets, fill them with a macedoine of fruits mixed with a small quantity of lemon-jelly, arrange them in a glass dish (see Fig. 1057), pour some syrup flavoured with cedrat over, and serve. Dried Lemon-Peel. — Select the required quantity of perfectly sound large Lemons, cut them in halves, and remove all the pulp ; boil them in plenty of water till soft enough for a straw to run through, drain, and finish as for Dried Lemon Slices. Dried Lemon Slices. — Cut some Lemons in slices about Jin. thick, put them in plenty of water, and boil till the peel is rather soft ; take the slices out, put them on a sieve to drain thoroughly, then let them simmer in some syrup at 28deg. for ten minutes, turn them into a white basin, and leave till the next day. Strain the syrup eff the slices of Lemon, boil it for ten minutes, then pour it over again ; repeat this operation twice more, then dry the slices upon wire trays in a screen. Boil ljlb. of sugar to 35deg., add the strained juice of a Lemon, and with the bowl of a spoon work the sugar at the side of the pan until it becomes whitish ; then put in the slices of Lemon, toss them about gently, take out one by one with a silver fork, put them on the wire trays, a short distance from each other, and set the trays in the screen, moderately heated, and leave them for one hour. Quarters may be dried in the same manner. Essence of Lemon. (1) Mix 2 tumblerfuls of spirit essence of Lemon with loz. of citric-acid crystals, dissolved in 2 tumblerfuls of distilled water, and an acid flavour is obtained. (2) Put Goz. of very thinly cut Lemon-peel (dried peel of commerce will do as well) without a particle of the white skin into a botlle, pour in 8oz. of spirits of wine, let it stand for several days, and it is then ready for use. (3) Take t drachm of the best oil of Lemon, and add very gradually loz. of the strongest rectified spirit. The spirit will kill and completely absorb the oil, having all the aroma and flavour of fresh Lemon-peel and will be found a perfect substitute for it. Lemon, Apple, or Pear Pudding. — Peel and core two large apples (or cooking pears), cut them in quarters, and boil to a pulp in just sufficient water to prevent them burning. Finely chop the rind of a Lemon, mix it with the apples, add the juice of half a Lemon, the beaten yolks of four eggs, £ wineglassful of brandy, 2oz. of fresh butter, and sugar to taste; stir the ingredients over the fire till well mixed, then move it off, taking care that it does not boil or the eggs will curdle. Butter a shallow dish, line it with puff paste, pour in the mixture, and bake in a moderate oven. When cooked, the pudding can be served either hot or cold.

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Dried Lemon SlicesLemon, Apple, or Pear Pudding

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