Lard, To. — It is a great improve-
ment to all dry, lean meats, and re-
quires to be neatly done, but for this
a little practice is all that is neces-
sary. Cut the bacon (which for
white meat should be cured without
saltpetre, for fear of reddening the
flesh) into narrow stfips of equal
length and thickness. Put each strip
of bacon, which is called a lardoon,
into a larding - needle. On the point
of this take up as much of the flesh
as will hold the lardoon firmly, draw
the needle through, and the bacon
with it, leaving about half an inch
at each side. Repeat the process
as evenly as possible, and at equal
distances, until the meat requiring
to be larded is covered with these
checkered rows.
Layer Cake. See Cakes.
Lemons. — The following recipes for
using lemons will be found under their
respective headings as indicated :
Lemon Sherbet. See Beverages ; also
Ices.
Syrup. See Beverages; also
Preserves.
.. Blanc-mange.
See Blanc-mange.
Cake. See Cakes.
Cheese Cakes.
Puffs.
.. Tartlets.
Drops.
See Candy.
Cream.
See Cream.
Custard.
See Custards.
Floating Island.
Meringue.
Creams without Cream.
See Fruits.
Rice.
Snow.
Solid.
Sponge.
..
Fritters.
See Fritters.
Ice.
See Ices.
Ice-cream.
Jelly.
See Jellies.
Pickled.
See Pickles.
Pie.
See Pies.
Tarts.
Turnovers.
Marmalade.
See Preserves.
Dumplings.
See Puddings.
Pudding.
Sauce.
See Sauces.
Souffle.
See Souffles.
ade for Invalids. See Fruits.
Salad.
See Salads.
Lentils. — The following recipes for
cooking lentils will be found under
their respective headings as indi-
cated :
Lentils, Boiled. See Vegetables.
Savory.
Soup. See Soups.
Lettuce. — The following recipes for
cooking lettuce will be found under
their respective headings as indicated :
Lettuce, Salad. See Salads.
Soup. See Soups.
Boiled. See Vegetables.
Stuffed.
Lily Cake.
See Cakes.
216
Lima Beans
LOBSTERS
Louise Pudding
Lima Beans. See Vegetables.
Limes, Preserved. See Preserves.
Liqueurs. — The name liqueur is
applied to any alcoholic preparation
flavored, perfumed, or sweetened so
as to be more agreeable to the taste.
These preparations are very numer-
ous ; the following are among the prin-
cipal : Absinthe, which is spirit sweet-
ened and flavored with the young tops
of a species of artemisia. Aniseed cor-
dial, made by imparting to weak spirit
the flavor of aniseed, coriander, and
sweet fennel seed, and sweetening it
with a highly clarified syrup of refined
sugar. Clove cordial, flavored with
bruised cloves, and colored with burn-
ed sugar. Curagoa, made in the West
Indies. Kirschwasser is made in Ger-
many and Switzerland from cherry-
juice fermented. The name signifies
cherry water. Kiimmel is prepared in
the usual way with sweetened spirit,
flavored with cumin and caraway-
seeds. Maraschino is distilled from
bruised cherries. The wild fruit is not
used, but a delicately flavored variety
grown only in Dalmatia. Noyau, or
Creme de Noyau, is a swTeet cordial
flavored with bitter almonds (bruised).
Peppermint consists of ordinary sweet-
ened gin, flavored with the essential
oil of peppermint, which is previous-
ly rubbed up with refined sugar, to
enable it to mix with the very weak
spirit. Chartreuse fellow and green)
prepared from a mixture of herbs, is
made by French monks. Eau de
Dantzig contains gold-leaf, and is
frequently used to ornament jellies.
It is made of brandy highly flavored.
Page 244
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
Lard, To. — It is a great improvement to all dry, lean meats, and requires to be neatly done, but for this a little practice is all that is necessary. Cut the bacon (which for white meat should be cured without saltpetre, for fear of reddening the flesh) into narrow strips of equal length and thickness. Put each strip of bacon, which is called a lardoon, into a larding - needle. On the point of this take up as much of the flesh as will hold the lardoon firmly, draw the needle through, and the bacon with it, leaving about half an inch at each side. Repeat the process as evenly as possible, and at equal distances, until the meat requiring to be larded is covered with these checkered rows.
Layer Cake. See Cakes.
Lemons. — The following recipes for using lemons will be found under their respective headings as indicated : Lemon Sherbet. See Beverages ; also Ices.
Syrup. See Beverages; also Preserves.
.. Blanc-mange.
See Blanc-mange.
Cake. See Cakes.
Cheese Cakes.
Puffs.
.. Tartlets.
Drops.
See Candy.
Cream.
See Cream.
Custard.
See Custards.
Floating Island.
Meringue.
Creams without Cream.
See Fruits.
Rice.
Snow.
Solid.
Sponge.
..
Fritters.
See Fritters.
Ice.
See Ices.
Ice-cream.
Jelly.
See Jellies.
Pickled.
See Pickles.
Pie.
See Pies.
Tarts.
Turnovers.
Marmalade.
See Preserves.
Dumplings.
See Puddings.
Pudding.
Sauce.
See Sauces.
Souffle.
See Souffles.
ade for Invalids. See Fruits.
Salad.
See Salads.
Lentils. — The following recipes for cooking lentils will be found under their respective headings as indicated :
Lentils, Boiled. See Vegetables.
Savory.
Soup. See Soups.
Lettuce. — The following recipes for cooking lettuce will be found under their respective headings as indicated : Lettuce, Salad. See Salads.
Soup. See Soups.
Boiled. See Vegetables.
Stuffed.
Lily Cake.
See Cakes.
Lima Beans
LOBSTERS
Louise Pudding
Lima Beans. See Vegetables.
Limes, Preserved. See Preserves.
Liqueurs. — The name liqueur is applied to any alcoholic preparation flavored, perfumed, or sweetened so as to be more agreeable to the taste. These preparations are very numerous ; the following are among the principal : Absinthe, which is spirit sweetened and flavored with the young tops of a species of artemisia. Aniseed cordial, made by imparting to weak spirit the flavor of aniseed, coriander, and sweet fennel seed, and sweetening it with a highly clarified syrup of refined sugar. Clove cordial, flavored with bruised cloves, and colored with burned sugar. Curagoa, made in the West Indies. Kirschwasser is made in Germany and Switzerland from cherryjuice fermented. The name signifies cherry water. Kiimmel is prepared in the usual way with sweetened spirit, flavored with cumin and carawayseeds. Maraschino is distilled from bruised cherries. The wild fruit is not used, but a delicately flavored variety grown only in Dalmatia. Noyau, or Creme de Noyau, is a swTeet cordial flavored with bitter almonds (bruised). Peppermint consists of ordinary sweetened gin, flavored with the essential oil of peppermint, which is previously rubbed up with refined sugar, to enable it to mix with the very weak spirit. Chartreuse (yellow and green) prepared from a mixture of herbs, is made by French monks. Eau de Dantzig contains gold-leaf, and is frequently used to ornament jellies. It is made of brandy highly flavored.