Lemon Bavaroise. — Put the peel of two Lemons into H pints
of boiling milk, and let them soak for one hour. Steep
1 toz. of gelatine in water for fifteen minutes, drain, and
put it in a stewpan with lOoz. of caster sugar, the beaten
yolks of eight eggs, and the Lemon-milk. Flace the pan
on the fire, stir till the egg begins to thicken, but do
not let it boil, strain through a fine hair sieve, into a
stewpan, which stand on ice, and stir the custard till it
coats the spoon, adding 1 h pints of double whipped cream✪ Lemon Bavaroise.
Coat a mould with some Lemon-jelly that has not quite
set, let it set in the mould, and pour in the Lemon cream.
Freeze the lot for two hours.
Lemon. Beer. — Put in a large stone jar one sliced Lemon, lib.
of loaf sugar, 1 teacupful of yeast, loz. of bruised ginger,
and Igall. of boiling water✪ Lemon Beer. Let it stand from fourteen to
twenty hours, then bottle it off, and cork up. It will
be ready for use in a day or two.
Lemon Biscuits. — (1) Rub lib. of butter into 31,1b. of
flour, mix in H breakfast-cupfuls of caster sugar, and
when quite smooth add 1 teacupful of honey-water, 6 drops
of essence of Lemon, and sufficient milk to make a stiff'
dough✪ Lemon Biscuits. Divide the dough, after breaking it smooth, into
For details respecting Culinary Processes, Utensils, Sauces, dec. , referred to, see under their special heads.
838
THE ENCYCLOPEDIA OP PRACTICAL COOKERY.
Lemons — continued.
pieces about the size of a we 1 nut, flatten them, dock with
a biscuit docker, put the biscuits on baking-sheets, and
bake till lightly coloured in a steady oven. When ccoked
leave the biscuits till cold, and keep them in a tin
canister.
(2) Rub Jib. of butter into ltlb. of well-dried flour ;
when quite smooth, mix with it 1 lib. of caster sugar, the
finely-chopped peel of three Lemons, and two eggs well beaten
together with the strained juice of one Lemon. Mix all
thoroughly to a stiff paste, then roll it out to about the
thickness of a penny-piece and cut it into biscuits with a
round biscuit-cutter. Sprinkle flour over some baking-tins,
put the biscuits on them and bake in a moderate oven
for fifteen minutes. When cold, pack the biscuits in a
tin canister and keep them in a dry place till wanted
for use.
(3) Dissolve Jib. of carbonate of ammonia in a little
cold milk. Rub lib. of butter into 31b. of flour and work
in ljlb. of sugar; form a bay, break in six eggs, add essence
of Lemon to taste and the dissolved carbonate of ammonia,
and form into a stiflish dough with milk. Roll out, cut
into shapes with an oval or other shaped cutter, bake to
a good colour in a moderate oven, and the biscuits are
ready for use.
Lemon-Biscuit Drops. — Put 8oz. of butter into a basin,
warm it, and beat to a cream with a wooden spoon ; stir in
gradually 8oz. of sifted crushed loaf sugar, the grated
zest of four Lemons, eight eggs, working one well in
before another is added, and lastly 14oz. of dried and
sifted flour. Have ready the required number of small
round tins slightly buttered, 1111 them with the mixture,
put into a moderate oven, and bake ; take them out when
done, turn out, and use when cold.
Page 282 · 3 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
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Lemon Bavaroise. — Put the peel of two Lemons into H pints
of boiling milk, and let them soak for one hour. Steep
1 toz. of gelatine in water for fifteen minutes, drain, and
put it in a stewpan with lOoz. of caster sugar, the beaten
yolks of eight eggs, and the Lemon-milk. Flace the pan
on the fire, stir till the egg begins to thicken, but do
not let it boil, strain through a fine hair sieve, into a
stewpan, which stand on ice, and stir the custard till it
coats the spoon, adding 1 h pints of double whipped cream.
Coat a mould with some Lemon-jelly that has not quite
set, let it set in the mould, and pour in the Lemon cream.
Freeze the lot for two hours.
Lemon. Beer. — Put in a large stone jar one sliced Lemon, lib.
of loaf sugar, 1 teacupful of yeast, loz. of bruised ginger,
and Igall. of boiling water. Let it stand from fourteen to
twenty hours, then bottle it off, and cork up. It will
be ready for use in a day or two.
Lemon Biscuits. — (1) Rub lib. of butter into 31,1b. of
flour, mix in H breakfast-cupfuls of caster sugar, and
when quite smooth add 1 teacupful of honey-water, 6 drops
of essence of Lemon, and sufficient milk to make a stiff'
dough. Divide the dough, after breaking it smooth, into
For details respecting Culinary Processes, Utensils, Sauces, dec. , referred to, see under their special heads.
838
THE ENCYCLOPEDIA OP PRACTICAL COOKERY.
Lemons — continued.
pieces about the size of a we 1 nut, flatten them, dock with
a biscuit docker, put the biscuits on baking-sheets, and
bake till lightly coloured in a steady oven. When ccoked
leave the biscuits till cold, and keep them in a tin
canister.
(2) Rub Jib. of butter into ltlb. of well-dried flour ;
when quite smooth, mix with it 1 lib. of caster sugar, the
finely-chopped peel of three Lemons, and two eggs well beaten
together with the strained juice of one Lemon. Mix all
thoroughly to a stiff paste, then roll it out to about the
thickness of a penny-piece and cut it into biscuits with a
round biscuit-cutter. Sprinkle flour over some baking-tins,
put the biscuits on them and bake in a moderate oven
for fifteen minutes. When cold, pack the biscuits in a
tin canister and keep them in a dry place till wanted
for use.
(3) Dissolve Jib. of carbonate of ammonia in a little
cold milk. Rub lib. of butter into 31b. of flour and work
in ljlb. of sugar; form a bay, break in six eggs, add essence
of Lemon to taste and the dissolved carbonate of ammonia,
and form into a stiflish dough with milk. Roll out, cut
into shapes with an oval or other shaped cutter, bake to
a good colour in a moderate oven, and the biscuits are
ready for use.
Lemon-Biscuit Drops. — Put 8oz. of butter into a basin,
warm it, and beat to a cream with a wooden spoon ; stir in
gradually 8oz. of sifted crushed loaf sugar, the grated
zest of four Lemons, eight eggs, working one well in
before another is added, and lastly 14oz. of dried and
sifted flour. Have ready the required number of small
round tins slightly buttered, 1111 them with the mixture,
put into a moderate oven, and bake ; take them out when
done, turn out, and use when cold.