mixture into a saucepan, and let it simmer gently
until it thickens, then take the pun from the
fii'e, and stir it until it again becomes fluid.
Boil it for five minutes, strain it through a
sieve, and it will be ready for use. Probable cost,
3d. Sufficient for half a pint of soup.
Lillian's Delight. — Take a pound of
any good cake, made without currants, cut it
into slices rather more than an inch tliick, and
stamp these into rounds or diamonds, about the
size of a crown-piece ; scoop a hole in the
middle of each round, half an inch deep, and
three-parts fiU it with nicely-wliippcd cream,
spread a little jam on the top, and" cover the
cakes entirely with an icing made as follows : —
Put the whites of two eggs and half a pound of
finely-sifted loaf sugar into a basin, add two or
three drops of lemon- juice now and then, and
work the ingredients well together with a
wooden spoon, until the mixture looks like a
thick white cream, when it is ready for use.
The icing should be spread on the cakes about
a quarter of an inch thick, and after it is put
on they should be put in a warm screen, and
left there until the icing is quita hard. Pro-
bable cost of cake, Is. per pound.
Lime.^ — The lime is a variety of the lemon,
but is much smaller, being only about an inch
or an inch and a half in diameter. Its cultiva-
tion in Europe is by no means extensive, but
in the West Indies it is held in high esteem,
being more acid and cooling than the lemon.
Lime punch is there considered superior to
any other. Lime-juice i^ imported into Britain
like lemon-juice for the manufacture of citric
Hcid.
Lime Flower Tea (for indigestion). —
Pour a quart of boiling water over an ounce
of lime-flowers, cover closelj', and let it
stand for a few minutes, then strain the tea,
sweeten it with two table-spoonfuls of honey,
and drink a cupful as hot as possible. Probable
cost, 3d. or 4d. Sufficient for a quart of tea.
Limes, To Preserve.— Take half a dozen
limes; make three or four slight cuts in the
rind of each ; rub them well with two oimces
of salt ; and put them in a wami place, tiuniag
them occasionally, until they are softened,
whch will be in about five days. Boil as much
vinegar as wiU cover them, with a quarter of a
pound of mustard-seed, a quarter of a pound of
bruised ginger, and one ounce of whole pepper,
to each quart. Put the softened limes -wdth the
salt, (fcc, into a jar; pour the boiling vinegar
upon them, and let them stand for twenty-four
hoiu-s. Tie a skin over the top, and store in a
cool, dry place.
Limes, To Preserve (another way).—
Take a dozen limes, weigh them, and put aside
double their weight in loaf sugar✪ To Preserve Limes (another way). BoU them
in two or three waters until the rind is suf-
ficiently tender for a fork or skewer to piierce
it easily. Drain them, cut them into thin
slices, carefully remo^ang the pips, and put
them into a deep jar. Boil the sugar to a clear
syrup, and put half a pint of water with every
pound and a quarter of sugar. Pour this
syrup, when boiling, over the fruit; let it
remain for two davs. Tui'n the whole into a
preserving-pan, boil for a quarter of an hour,
then put the fruit into jars. Cover these
securely, and bo careful to store them in a cool
dry place.
Page 846 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
mixture into a saucepan, and let it simmer gently until it thickens, then take the pan from the fire, and stir it until it again becomes fluid. Boil it for five minutes, strain it through a sieve, and it will be ready for use. Probable cost, 3d. Sufficient for half a pint of soup.
Lillian's Delight. — Take a pound of any good cake, made without currants, cut it into slices rather more than an inch thick, and stamp these into rounds or diamonds, about the size of a crown-piece ; scoop a hole in the middle of each round, half an inch deep, and three-parts fill it with nicely-whipped cream, spread a little jam on the top, and cover the cakes entirely with an icing made as follows : — Put the whites of two eggs and half a pound of finely-sifted loaf sugar into a basin, add two or three drops of lemon- juice now and then, and work the ingredients well together with a wooden spoon, until the mixture looks like a thick white cream, when it is ready for use. The icing should be spread on the cakes about a quarter of an inch thick, and after it is put on they should be put in a warm screen, and left there until the icing is quite hard. Probable cost of cake, Is. per pound.
Lime. — The lime is a variety of the lemon, but is much smaller, being only about an inch or an inch and a half in diameter. Its cultivation in Europe is by no means extensive, but in the West Indies it is held in high esteem, being more acid and cooling than the lemon. Lime punch is there considered superior to any other. Lime-juice is imported into Britain like lemon-juice for the manufacture of citric Hcid.
Lime Flower Tea (for indigestion). — Pour a quart of boiling water over an ounce of lime-flowers, cover closely, and let it stand for a few minutes, then strain the tea, sweeten it with two table-spoonfuls of honey, and drink a cupful as hot as possible. Probable cost, 3d. or 4d. Sufficient for a quart of tea.
Limes, To Preserve.— Take half a dozen limes; make three or four slight cuts in the rind of each ; rub them well with two oimces of salt ; and put them in a wami place, turning them occasionally, until they are softened, which will be in about five days. Boil as much vinegar as will cover them, with a quarter of a pound of mustard-seed, a quarter of a pound of bruised ginger, and one ounce of whole pepper, to each quart. Put the softened limes with the salt, (fcc, into a jar; pour the boiling vinegar upon them, and let them stand for twenty-four hours. Tie a skin over the top, and store in a cool, dry place.
Limes, To Preserve (another way).— Take a dozen limes, weigh them, and put aside double their weight in loaf sugar. BoU them in two or three waters until the rind is sufficiently tender for a fork or skewer to pierce it easily. Drain them, cut them into thin slices, carefully removing the pips, and put them into a deep jar. Boil the sugar to a clear syrup, and put half a pint of water with every pound and a quarter of sugar. Pour this syrup, when boiling, over the fruit; let it remain for two days. Turn the whole into a
preserving-pan, boil for a quarter of an hour, then put the fruit into jars. Cover these securely, and bo careful to store them in a cool dry place.
Records on this page
To Preserve Limes (another way)Lillian's DelightLime Flower TeaTo Preserve Limes