The encyclopaedia of practical cookery

(19) Grate the rinds of four moderate-sized Lemons and squeeze and strain their juice; beat the yolks of ten eggs; warm and beat Coz. each of butter ami caster sugar ; mix the ingredients together, add Jib. of finely-grated bread- crumb, 2oz. of blanched and pounded almonds, and 1 wineglassful of rose-water. Butter a pie-dish, line it with a good paste, pour the above mixture into it, and bake in a moderate oven. Serve hot or cold. (20) Mix ljlb. of grated breadcrumb with Jib. of finely- shred beef-suet, and add the grated peels of two Lemons and the juice of one, also two well-beaten eggs, then stir in Jib. of crushed and sifted loaf sugar ; turn the preparation into a greased basin, tie a cloth over, and boil for forty- five minutes. Turn it out when done and serve with sweet or wine sauce. (21) Put 6oz. of butter into a basin, melt it, mix in an equal quantity of crushed loaf sugar and stir till cold. Grate in the rind of a Lemon, add the juice of two Lemons and eight well-beaten eggs. Line a pudding-basin with crust, fill up with the Lemon mixture, and bake. Serve with sweet sauce. (22) Prepare lqt. of Lemon jelly, pour some of it, making a layer about Jin. thick, in a mould holding 2qts., then stand it on ice and leave till set. Cut some candied cherries in two, arrange them on the top of the set jelly, pour in 2 or 3 table-spoonfuls of cold liquid jelly to hold the cherries, then pour in enough to cover them. When the jelly is perfectly set, put a mould, holding lqt., in the centre of the large one, and fill the space between with jelly. Fill the small mould with ice, and set both in a basin of ice-and-water. When the jelly is again hard, take the ice out of the smaller mould, fill it with warm water, and lift it out carefully. Fill the cavity left by the small mould with a Lemon sponge and let it stand till hard. Turn the pudding on to a fancy dish, pour a Lemon- flavoured custard round it, and serve. (23) Mix in a basin with Coz. of finely-grated breadcrumb, Jib. of moist sugar, 2 table- spoonfuls of warmed butter, the grated peel of three and the strained juice of two Lemons. Beat the ingredients well, pour the mixture into a buttered pie-dish, and bake for an-hour-and-a-half in a moderate oven. Serve when cold. (24) Put 2 breakfast-cupfuls of finely-grated breadcrumb into a basin with the grated rinds of three large Lemons and 6oz. of butter, pour over them lqt. of boiling milk, put a plate over the top of the basin, and let the contents infuse until cold. Beat six eggs well and mix with them Jib. of sugar and 2 wineglassfuls of rum and stir this in with the breadcrumb mixture. Butter a pie-dish, pour in the pudding, and bake it in a moderate oven. Serve either hot or cold. (25) Whisk Jib. of butter and Jib. of sugar till creamy, then beat in, two or three at a time, nine eggs ; squeeze in the juice of three Lemons and add the peel very finely chopped. Butter a pie-dish, line the bottom with a thin layer of short-paste, pour in the mixture, and bake it in a moderate oven for an hour. Serve either hot or cold. (26) Put 2 breakfast-cupfuls of grated crumb of bread into a basin and pour over just as much hot milk as it 3 R For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. 850 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY . Lemons — continued.