Harper's cook book encyclopædia

Another way : — The rinds of two large, fresh lemons, grated on sugar or boiled and beaten in a mortar; Y2 lb. of sugar ; the juice of a large lemon, Yz lb. of butter, ten eggs (half the whites left out). Beat all well together, and, after lining your dish or plates with puff paste, bake. Sift over the top finely powdered sugar just before you send to table. Lemon Tarts. — Line small pattypans with rich pastry, and fill with a mixture made according to the following recipe : Rub a cupful of butter and two cupfuls of sugar to a smooth cream; stir in the yolks of six eggs, beaten light, the grated rind and juice of a large lemon, a dash of nutmeg, a gill of brandy, and, last of all, the stiffened whites of the six eggs. Beat this mixture for a minute before pouring it into the pastryshells. Bake in a quick oven. Eat cold. Lemon Turnovers. — Rub I oz. of loaf sugar upon the rind of a lemon. Crush it, and dissolve it in two tablespoonfuls of milk. Add three dessertspoonfuls of flour, 2 ozs. of clarified butter, and two well - beaten eggs. Stir all over the fire for a minute. Take i lb. of good pastry ; divide it into six or eight pieces, and roll each piece out to a round shape, about the size of a saucer. Spread a little of the mixture on one half of the round, fold the other half over, fasten the edges securely, and bake on a buttered tin in a moderate oven. Before serving, sift a little sugar over the turnovers. Time to bake, twenty minutes. Marlboro Tarts. — Mix thoroughly two cupfuls of grated tart apple, one and one-half cupfuls of sugar, two well - beaten eggs, two tablespoonfuls of melted butter, the grated rind and juice of one lemon, and one cupful of thin cream. Line pattytins with rich pastry, fill with the mixture, put narrow strips of notched paste across the top, and bake quickly. Mince-meat, Lemon. — Three lemons, five tart apples, Y2 lb. of suet, I lb. of currants, x/2 lb- of brown sugar, I oz. of candied citron, I oz. of candied lemon, one-half a nutmeg, grated, one small salt-spoonful of powdered mace, one pinch of salt. Put the thin, yellow (not the white) rind into a saucepan with a little water, and when it becomes very tender take it out and mash it into a paste. Pare, core, and mince the apples, shred the suet finely, mince the candied citron and lemon, and squeeze and strain the juice of the three lemons. Mix all together, adding the paste of the lemon-rind, the sugar, the powdered spice, and the pinch of salt. Mix all the ingredients thoroughly, cover the mince-meat tightly in a jar, and allow it to stand for a week or ten days. Just before the mince-meat is to be made into pies, add two or three macaroons, crushed and powdered. Mince Pies. — Take i lb. of the lean of nice, tender beef ; boil it thoroughly. When cold — and there is no objection to letting it stand over a few days — grate it up, when it should furnish about one pint of mince. Add one pint raisins, seeded and chopped; one pint of sugar (brown or white), Mince Pies PIES, ETC. Molasses Layer Tarts