Cassell's dictionary of cookery

Lemon, Pickled. — ^Take a dozen fresh sound lemons, small, and with thick rinds. Rub them with a piece of flannel, and slit them down in four quarters through the rind only, without breaking the fruit. Fill the openings with salt, pressed hard in, and set them upright in a deep pan, which must be put in a warm place until the salt melts. Turn them three times a day, and baste them often in the liquor until they are tender. Drain the liquor from them, and put them into earthen jars. Boil the brine with two quarts of good vinegar, half a pound of bruised ginger, three ounces of black pepper, six ounces of mustard-seed, and an ounce of Jamaica pepper. Pour it, when boiling, upon the lemons, with an equal quantity of the seasoning in each jar, and when cool, cover with thick paper. The lemons must be kept well covered with vinegar, and as it evaporates more must be added. When the lemons are used the liquid will be useful in making fish and other sauces. This pickle will keep for years, but it ought to be kept twelve months before it is used. If wanted sooner, however, bake the lemons in a very cool oven for six or seven hours. The best time for making this pickle is from November to April. Time, ten days to melt the salt. Probable cost of lemons. Id. each. Lemon Pudding, Baked.— Beat two ounces of fresh butter to a cream, mix with it three ounces of powdered sugar, the beaten j'olks of three eggs, the well-whisked white of one egg, and the grated rind of a small fresh lemon. When these are thoroughly mixed, add the strained juice of the lemon, pour it in gently, and stir briskly all the time. Line the edges of a small pie-dish with good puff paste, pour in the mixture, and bake in a slow oven for twenty-five minutes. Probable cost, 6d. Sufficient for two or thi-ee persons. Lemon Pudding, Baked, Plain.— Put the thin rind of a large fresh lemon into a pint and a half of milk. Let it soak for a while, then boil it, and and pour while hot over half a pound of finely-grated bread-crumbs ; add an ounce and a half of fresh butter, three tablespoonfuls of sugar, and three eggs well beaten. Pour the mixture into a buttered dish, and bake in a moderate oven for three-quarters of an hour. Probable cost, lOd. Suflicient for five or six persons. Lemon Pudding, Baked (another and a richer way). — Crush four ounces of ratafias to powder, and strain over it the juice of four fresh lemons ; add the grated rind of two lemons, four ounces of powdered sugar, three-quarters of a pint of cream, the eighth of a nutmeg grated, a small pinch of salt, the beaten yolks of six and the well- whisked whites of three eggs. Line the edges of a pie-dish with good puff paste, put in the mixture, and bake in a moderate oven until the pudding is lightly browned, which will be in about half an hour. Probable cost, 2s. 8d. Sufficient for five or six persons. ! Lemon Pudding, Boiled.— Shred haK a I pound of beef suet very finely. Mix with it half I a pound of bread-crumbs, half a poimd of sugar, I a tea-spoonful of salt, the rind of two large i lemons chopped small, the strained juice of one, ' and two well-beaten eggs. Pour the mixture I into a buttered mould, plunge it into boiling water, and boil it quickly and continuously. Serve brandy sauce with it. If preferred, one