The encyclopaedia of practical cookery

Lemon Mince Pies. — (1) Line some buttered patty-pans with thinly-rolled puff paste, half till them with Lemon mincemeat, put a round of paste on the top of each, press the paste together round the edges, dip a paste-brush in egg beaten together with a little water, brush the tops of the patties over, sift caster sugar on the top, and bake in a moderate oven. When cooked, take them out of the pans, put them on a dish, and serve either hot or cold. (2) Squeeze the juice out of a large Lemon, and boil the outside until it becomes soft enough to mash. Drain anil mash the Lemon-peel, and mix with it three large apples, peeled and finely-chopped, 4oz. of finely-chopped beef-suet, the same quantity of sugar, Jib. of well-washed and dried currants, a small quantity of finely-chopped candied fruit, and the strained juice of the Lemon. Butter some pattypans, line with a good short-crust, fill them with the mixture, and cover with rounds of the same crust. Moisten [illustration: Fig. 1067. Lemon Mince Pies.] and press the edges of the paste together. Bake the pies in a quick oven, and serve either hot or cold. See Fig. 1067. Lemon Mirlitons. -Rub lib, of loaf sugar over the peel of a Lemon ; pound, and add to it Jib. of pounded macaroons, the beaten yolks of four eggs and the whites of two, stir well, then mix with it 2oz. of slightly-warmed butter, a small pinch of salt, and lastly the remainder of the whites stiffly whipped. Butter some tartlet-pans and line them with puff paste, fill them with the mixture, dust thickly over with caster sugar, and bake in a moderate oven. When cooked, lift the tartlets out of the moulds, put them on a folded napkin or a fancy dish-paper on a hot dish, and serve. Lemon Mixture for Puddings. — Pare off as thinly as possible the yellow rinds of four large Lemons, and mince them finely ; squeeze the juice out of six Lemons and strain it. Put Jib, of butter into a lined saucepan, melt it, then put in the peel and juice with 1 Jib. of loaf sugar, the beaten yolks of twelve and the whites of eight eggs, and stir the mixture over a very slow fire until thick ; then pour it into a jar, mix in 1 wineglassful of whisky or brandy, cover with parchment, and tie down tightly. Lemon Omelets. -Mix 1 dessert-spoonful of cornflour with 1 teaspoonful of flour and J teacupful of milk or cream ; when quite smooth, stir in the yolks of four well-beaten eggs and 4- pint of boiling milk. Beat the whites of the four eggs to a stiff froth, and mix them with the above preparation. Butter four pudding plates, pour the mixture on them, Sauces, <tc., referred to, see under their special heads. Lemons — continued. dividing it equally, and Bake in a quick oven for ten minutes or until well set. When cooked, turn the omelets on to a hot dish, spread about 1 teaspoonful of Lemon honey over half of each omelet, fold them over, sift a little caster sugar ou the top, and serve while hot.