Add half a pound of white sugar and the juice of one of the lemons. Beat six eggs, turn them into a jar with the grated lemon mixture and a quarter of a pound of butter✪ Lemon Cheesecakes ; put the jar into a saucepan with two or three inches of boiling water, place it on the fire, and stir the lemon mixture till it is as thick as honey. It may either be used at once or kept till wanted. When it is to be u^ed, line some patty-pans with pastry, half fill them with the mixture, and bake in a quick oven. 4 Make Botke Griitze for dinner to-morrow (December 10th). August 19th. Breakfast. Luncheon. Dinner. Potted Grouse. Lamb’s Fry. Baked Whiting. Baked Slips. Baked Batter Pudding. Roast Beef. Hot Buttered Toast. Lentils. Dry Toast. Browned Potatoes Browu and White Bread Rothe Griitze. and Butter. Cheese. Marmalade. Milk Toast. Marketing. For the Day.— Lamb’s Fry, ordered yesterday ; three or four Whiting (January 17th). Whiting can be obtained at this time of the year, and may be chosen for the sake of variety, but it is at its best from October to March. A Sirloin of Beef weighing about eight pounds ; Potatoes ; three or four small Mush¬ rooms or a small tin of Champignons ; Parsley. For To-morrow.— A Collared Tongue (January 2nd) ; a pint of Plums for breakfast. Ask the poulterer to preserve two or three sets of Giblets for to-morrow; they can be stewed for luncheon. Duck’s, Goose, or Fowl’s Giblets may all be used. Watercress. Grouse (see August 29th). Breakfast. — Potted Grouse served day before yesterday ; Baked Slips (January 7th) ; Milk Toast (June 17th). Luncheon. — Lamb’s Fry (May 16th) ; Baked Batter Pudding (February 5th). Dinner. — Baked Whiting. — Scale, empty, and wash the whiting, then lay them in a cloth to dry them thoroughly. Mince the mush¬ rooms, and have ready a table-spoonful of chopped parsley and a little salt and cayenne. Butter a baking-tin rather thickly, sprinkle half the parsley and mushrooms in it, and lay the whiting on the top. Season them with salt and cayenne, squeeze the juice of a lemon over them, add what remains of the parsley and mushroom, and cover the fish with sifted bread-crumbs that have been browned in the oven. Put a slice of butter, broken into small pieces, here and there upon the fish, pour over it about half a gill of strong stock, to which a spoonful of sherry can be added if liked, and bake in a brisk oven till the fish is done enough. It will take from ten to fifteen minutes. Put the whiting on a hot dish, strain the gravy over, and serve. Boast Beef (March 4th) ; Lentils (March 2nd) ; Potatoes (April 12th) ; Custard Blancmange (August 4th); Cheese (June 8th). A YEARS COOKERY. 299 Things that must not be Forgotten. 1. Turn ancl rub the mutton in the pickle. 2. Prepare the plum porridge for breakfast to-morrow (August 31st), 3. Make a corn-flour blancmange for dinner to-morrow (June 15th). August 20th. Breakfast. Luncheon. Dinner. Savoury Eggs. Stewed Giblets. Macaroni Soup. Collared Tongue. Savoury Rice. Cold Beef. Hot Buttered Toast. Salad. Di’y Toast. Potatoes. Brown and White Bread Corn-flour Blancmange and Butter. Lemon Syrup. Watercress. Plum Porridge. Cheese. Marketing.

AI-modernized reading of the original text

Add half a pound of white sugar and the juice of one of the lemons. Beat six eggs, turn them into a jar with the grated lemon mixture and a quarter of a pound of butter ; put the jar into a saucepan with two or three inches of boiling water, place it on the fire, and stir the lemon mixture till it is as thick as honey. It may either be used at once or kept till wanted. When it is to be used, line some patty-pans with pastry, half fill them with the mixture, and bake in a quick oven. 4 Make Botke Griitze for dinner to-morrow (December 10th). August 19th. Breakfast. Luncheon. Dinner. Potted Grouse. Lamb’s Fry. Baked Whiting. Baked Slips. Baked Batter Pudding. Roast Beef. Hot Buttered Toast. Lentils. Dry Toast. Browned Potatoes Browu and White Bread Rothe Griitze. and Butter. Cheese. Marmalade. Milk Toast. Marketing. For the Day.— Lamb’s Fry, ordered yesterday ; three or four Whiting (January 17th). Whiting can be obtained at this time of the year, and may be chosen for the sake of variety, but it is at its best from October to March. A Sirloin of Beef weighing about eight pounds ; Potatoes ; three or four small Mush¬ rooms or a small tin of Champignons ; Parsley. For To-morrow.— A Collared Tongue (January 2nd) ; a pint of Plums for breakfast. Ask the poulterer to preserve two or three sets of Giblets for to-morrow; they can be stewed for luncheon. Duck’s, Goose, or Fowl’s Giblets may all be used. Watercress. Grouse (see August 29th). Breakfast. — Potted Grouse served day before yesterday ; Baked Slips (January 7th) ; Milk Toast (June 17th).. Luncheon. — Lamb’s Fry (May 16th) ; Baked Batter Pudding (February 5th). Dinner. — Baked Whiting. — Scale, empty, and wash the whiting, then lay them in a cloth to dry them thoroughly. Mince the mush¬ rooms, and have ready a table-spoonful of chopped parsley and a little salt and cayenne. Butter a baking-tin rather thickly, sprinkle half the parsley and mushrooms in it, and lay the whiting on the top. Season them with salt and cayenne, squeeze the juice of a lemon over them, add what remains of the parsley and mushroom, and cover the fish with sifted bread-crumbs that have been browned in the oven. Put a slice of butter, broken into small pieces, here and there upon the fish, pour over it about half a gill of strong stock, to which a spoonful of sherry can be added if liked, and bake in a brisk oven till the fish is done enough. It will take from ten to fifteen minutes. Put the whiting on a hot dish, strain the gravy over, and serve. Roast Beef (March 4th) ; Lentils (March 2nd) ; Potatoes (April 12th) ; Custard Blancmange (August 4th); Cheese (June 8th). Things that must not be Forgotten. 1. Turn ancl rub the mutton in the pickle. 2. Prepare the plum porridge for breakfast to-morrow (August 31st), 3. Make a corn-flour blancmange for dinner to-morrow (June 15th). August 20th. Breakfast. Luncheon. Dinner. Savoury Eggs. Stewed Giblets. Macaroni Soup. Collared Tongue. Savoury Rice. Cold Beef. Hot Buttered Toast. Salad. Di’y Toast. Potatoes. Brown and White Bread Corn-flour Blancmange and Butter. Lemon Syrup. Watercress. Plum Porridge. Cheese. Marketing.

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Lemon Cheesecakes

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