The encyclopaedia of practical cookery

Lemon Turnovers. — Mix with 1J table-spoonfuls of flour J table-spoonful of caster sugar, and the grated rind of one Lemon. Mix the above ingredients to a smooth batter, adding a little milk, then stir in two well-beaten eggs and 2oz. of butter warmed and beaten to a cream. Butter some tin patty-pans, pour in the mixture, and bake for twenty minutes in a quick oven. When baked, take out of the tins, put them on a folded napkin on a dish, sprinkle caster sugar over, and serve. Lemon Wafers. — (1) Beat two eggs for about half-an-hour, then mix with them 3 table-spoonfuls each of caster sugar and flour, the juice of one Lemon, and the grated peel of half a Lemon. Stir the above ingredients until thoroughly mixed, then spread it in small thin cakes on a buttered baking-sheet, put them in a slow oven, and bake until lightly coloured. When cooked, take the cakes out of the oven, roll them, one at a time, round the handle of a wooden spoon, and slip them off. (2) Warm slightly 2oz. of butter and beat it until creamy, mix with it 2oz. of caster sugar, beat a few minutes longer, then work in 1 breakfast-cupful of flour and l teaspoonful of essence of Lemon. When quite smooth divide the mixture into small pieces about the size of a walnut ; make a wafer-iron hot, rub it inside with butter, put in a piece of the dough, press the irons well together upon it, and bake a delicate brown. Proceed with the remaining pieces of dough in the same way. (3) Squeeze the juice of six Lemons into a basin, take out all the pithen mix with it 10oz. of caster sugar and the well-whipped white of one egg and beat them all together with a wooden spoon till thick. Put a sheet of wafer -paper on a tin plate, spread 1 table-spoonful of the paste over the paper with a knife, then cut it into twelve pieces, and put them across a stick on a. hot stove, with the paste side upwards; when they are half curled, take them off very carefully, and put them endwise on a sieve, so that they may curl up ; keep them on the hot stove for the rest of the day, or until they curl right round. They are then ready for use. Lemon Water. — (1) Cut off two thin slices of Lemon, put them into a pot with 1 table-spoonful of capillaire, pour over 1 pint of boiling water, and in two hours’ time the liquor will be fit for drinking. (2) Thinly peel the rind of one Lemon, put it in a jar with 1 dessert-spoonful of caster sugar, and pour over lqt. of boiling water. When cold, strain off the liquor, and mix with it 1 wineglassful of sherry. It is then ready for use Lemon Water-Ice. — (1) Rub off the rinds of six Lemons with Jib. of loaf sugar, put it into a basin, and strain the jirice of the Lemons over ; with this prepare a syrup, using 4 breakfast-cupfuls of water and another pound of sugar. Strain and clear, then add the whites of four eggs, well beaten together with loz. of caster sugar. Put it into the freezer, and work as required. (2) Put into a basin Jib. of powdered sugar with lqt. of cold water ; grate in the rind of a large Lemon, or of Lemons — continued.