Grape Fruit. — This fruit is also
called the shaddock, and its virtues
are not as well known as they ought
to be. It is in season in late autumn
and early winter, and is very appe-
tizing when properly prepared. Divide
it into halves horizontally, take out
the hard pith and seeds in the middle,
fill the cavities, and sprinkle the
surface with sugar. Pour over each
half a table - spoonful of sherry, if
liked, and let them stand for several
hours before serving. They should
be eaten with an orange-spoon.
Lemon Creams (without cream). —
Put the thin rinds of two and the
strained juice of three lemons into a
pint of water. Let them soak for an
hour or two. Add six well -beaten
Lemon Snow. — Pour a pint of cold
water over 1 oz. of gelatine. Let it
soak for half an hour, then put it
in a saucepan over the fire, with
Y\ lb. of loaf sugar and the thin rind
and strained juice of two fresh lemons.
Simmer gently, stirring it all the
time until the gelatine is dissolved ;
then pour it out, and put it aside until
it is cold and beginning to set. Stir
in the whites of three well -beaten
egg✪ Lemon Snows, and whisk all together briskly
until it stiffens and assumes the ap-
pearance of snow ; then pile it lightly
in a glass dish, and make it look as
rocky as possible. If the uniform
whiteness is objected to, half of the
snow may be colored with two or
three drops of cochineal. Time to
beat the snow, half an hour.
165
Lemon, Solid
FRUITS
Oranges, Compote of
Lemon, Solid. — Rub the rind of a
large, fresh lemon with 4 ozs. of sugar ;
crush the lumps, and put them into a
saucepan with Yz oz. of gelatine and
half a pint of cream. Heat gently
until the gelatine is dissolved, then
a wineglassful of brandy. Stir the
mixture for three or four minutes,
add another half - pint of cream and
strain it through a thick fold of
muslin, and when cold add the juice
of half a lemon✪ Lemon, Solid. Pour it into a
mould that has been soaked in cold
water, and put it aside till set. If
there is any difficulty in turning it
out, loosen the edges with a knife,
and dip the mould for an instant in
hot water. Time, half an hour to
prepare.
Lemon Sponge. — Put 1 oz. of
gelatine into a pint of water, add the
rind and juice of two lemons and x/z
lb. of loaf sugar✪ Lemon Sponge, and simmer gently
for half an hour. Strain into a bowl,
and when the mixture is cold and
beginning to set, which may be
known by its becoming thick, stir
in the whites of two eggs beaten to a
firm froth, and whisk it briskly until
it is of the consistency of sponge.
Pour it into a damp mould and turn
it out before serving. A few drops
of cochineal may be put in with the
eggs, if liked, to give a pink appear-
ance. Time, half an hour to whisk
the sponge.
Lemonade (for invalids). — Squeeze
the juice out of a fine lemon. Strain
it, put it with a quarter of the rind
and three or four lumps of loaf sugar
into a jug, and pour over it a pint of
boiling water✪ Lemonade (for invalids). Cover closely, and
let the lemonade stand for two hours.
At the end of that time strain, and it
will be ready for use. Lemonade
for invalids should be made with
boiling water, as the unhealthy
properties of the lemon are thus
destroyed. A small quantity only
of sugar should be put in, unless a
desire to the contrary is expressed,
as the acidity will most likely be
agreeable.
Page 190 · 6 recipe records on this page
Presented as published in 1902. 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
Grape Fruit. — This fruit is also called the shaddock, and its virtues are not as well known as they ought to be. It is in season in late autumn and early winter, and is very appetizing when properly prepared. Divide it into halves horizontally, take out the hard pith and seeds in the middle, fill the cavities, and sprinkle the surface with sugar. Pour over each half a tablespoonful of sherry, if liked, and let them stand for several hours before serving. They should be eaten with an orange-spoon.
Lemon Creams (without cream). — Put the thin rinds of two and the strained juice of three lemons into a pint of water. Let them soak for an hour or two. Add six well-beaten
Lemon Snow. — Pour a pint of cold water over 1 oz. of gelatine. Let it soak for half an hour, then put it in a saucepan over the fire, with ½ lb. of loaf sugar and the thin rind and strained juice of two fresh lemons. Simmer gently, stirring it all the time until the gelatine is dissolved ; then pour it out, and put it aside until it is cold and beginning to set. Stir in the whites of three well-beaten eggs, and whisk all together briskly until it stiffens and assumes the appearance of snow ; then pile it lightly in a glass dish, and make it look as rocky as possible. If the uniform whiteness is objected to, half of the snow may be colored with two or three drops of cochineal. Time to beat the snow, half an hour.
Lemon, Solid
Oranges, Compote of
Lemon, Solid. — Rub the rind of a large, fresh lemon with 4 ozs. of sugar ; crush the lumps, and put them into a saucepan with ½ oz. of gelatine and half a pint of cream. Heat gently until the gelatine is dissolved, then add a wineglassful of brandy. Stir the mixture for three or four minutes, add another half-pint of cream and strain it through a thick fold of
muslin, and when cold add the juice of half a lemon. Pour it into a
mould that has been soaked in cold
water, and put it aside till set. If
there is any difficulty in turning it out, loosen the edges with a knife, and dip the mould for an instant in hot water. Time, half an hour to prepare.
Lemon Sponge. — Put 1 oz. of
gelatine into a pint of water, add the rind and juice of two lemons and ½ lb. of loaf sugar, and simmer gently for half an hour. Strain into a bowl, and when the mixture is cold and beginning to set, which may be known by its becoming thick, stir in the whites of two eggs beaten to a firm froth, and whisk it briskly until it is of the consistency of sponge. Pour it into a damp mould and turn it out before serving. A few drops of cochineal may be put in with the eggs, if liked, to give a pink appearance. Time, half an hour to whisk the sponge.
Lemonade (for invalids). — Squeeze the juice out of a fine lemon. Strain it, put it with a quarter of the rind and three or four lumps of loaf sugar into a jug, and pour over it a pint of boiling water. Cover closely, and let the lemonade stand for two hours. At the end of that time strain, and it will be ready for use. Lemonade for invalids should be made with boiling water, as the unhealthy properties of the lemon are thus destroyed. A small quantity only of sugar should be put in, unless a desire to the contrary is expressed, as the acidity will most likely be agreeable.
Records on this page
Lemon SnowOrange-foolLemon, SolidOranges, Compote ofLemon SpongeLemonade (for invalids)