Lemon-Butter Drops. -Separate the yolks and whites of
four eggs; put 8oz. of granulated sugar and 1 teacupful
of water with the yolks, and whisk them with an egg-
whisk for ten minutes; then whip the whites to a stiff
froth. Mix 1 breakfast-cupful of flour with the yolks, and
when quite smooth stir in the whites ; 1 11 a biscuit-forcer
with the preparation, squeeze it out in round drops on
sheets of paper, sprinkle caster sugar over, and bake in a
moderate oven. When cooked, take the drops off the
paper, and join them together in pairs with Lemon-butter.
Lemon-Butter Sauce. Put 1 table-spoonful of cornflour
and 2 table-spoonfuls of caster sugar into a saucepan ;
grate in the rind of one Lemon, mix them, then stir in
4 pint of boiling water, the juice of half a Lemon, and a
small lump of butter; add gradually the beaten yolks of
two eggs, stir it over the fire for a minute or two, taking
care the eggs do not curdle. This sauce can be served with
puddings, or, with the whipped white of an egg added,
can lie used to fill paste-lined patty-pans for tarts or
cheese cakes.
Lemon Cake. — (1) Beat 4lb. of caster sugar together with
the yolks of six eggs; when smooth, add the whites,
previously whisked to a stiff froth, then stir in gradually
7 table-spoonfuls of flour and the grated peel of one large
Lemon. Line a cake-tin with buttered paper, pour the
mixture in, and bake for one hour in a moderate oven.
(2) Beat the yolks of eighteen and the whites of twelve
eggs separately for half-an-hour, then mix them together,
and stir in gradually Jib. of flour that has been well dried,
14lb. of caster sugar, and the grated peel of four Lemons.
Beat 1 ilb. of butter to a creamy consistence, stir all to-
gether, and continue beating for a short time ; mix with the
Fig. 1059. Lemon-Cake Moulds (Mathews and Son).
preparation 1 wineglassful of brandy, pour it into a mould
(see Fig. lOofh lined with buttered paper, and bake for an-
hour-and-a-half in a moderate oven.
For details respecting Culinary Processes, Utensils, Sauces, Jec., referred to, see under their special heads.
THE ENCYCLOPEDIA OP PRACTICAL COOKERY.
839
Lemons — continued.
(3) Beat {lb. of butter together with fib. of caster
sugar, ami when of a creamy consistency mix with it five
eggs, the yolks and whites beaten separately, the juice
anil grated rind of one Lemon, and 1 teacupful of milk.
Mix 1 teaspoonful of bicarbonate of soda with 5 teacupfuls
of flour, then mix it with the eggs, Oic. Turn all into
buttered shallow baking-tins, anil bake in a model ate
oven.
(4) Beat {jib. of butter till creamy, then mix with it
{lb. of caster sugar and ten eggs; when all are beaten to
a stiff froth, stir in the grated rinds of two Lemons, Mb. of
Hour, and 2 wineglassfuls of brandy. Mix till quite
smooth, pour all into small buttered moulds, and bake in
a moderate oven. Take them out of the moulds when
done.
(5) Rub {lb. of butter in lib. of Hour, and add lib. of
caster sugar, the grated rinds of two Lemons and four eggs.
Mix well together, roll the paste out rather thin, cut into
rounds with a cutter about the size of a penny, butter a
baking-slieet, put the rounds on, and bake in a moderate
oven. ✪ Lemon-Butter Drops
Page 284 · 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
A modernized reading is not available for this page yet. You are seeing the original text.
Lemon-Butter Drops. -Separate the yolks and whites of
four eggs; put 8oz. of granulated sugar and 1 teacupful
of water with the yolks, and whisk them with an egg-
whisk for ten minutes; then whip the whites to a stiff
froth. Mix 1 breakfast-cupful of flour with the yolks, and
when quite smooth stir in the whites ; 1 11 a biscuit-forcer
with the preparation, squeeze it out in round drops on
sheets of paper, sprinkle caster sugar over, and bake in a
moderate oven. When cooked, take the drops off the
paper, and join them together in pairs with Lemon-butter.
Lemon-Butter Sauce. Put 1 table-spoonful of cornflour
and 2 table-spoonfuls of caster sugar into a saucepan ;
grate in the rind of one Lemon, mix them, then stir in
4 pint of boiling water, the juice of half a Lemon, and a
small lump of butter; add gradually the beaten yolks of
two eggs, stir it over the fire for a minute or two, taking
care the eggs do not curdle. This sauce can be served with
puddings, or, with the whipped white of an egg added,
can lie used to fill paste-lined patty-pans for tarts or
cheese cakes.
Lemon Cake. — (1) Beat 4lb. of caster sugar together with
the yolks of six eggs; when smooth, add the whites,
previously whisked to a stiff froth, then stir in gradually
7 table-spoonfuls of flour and the grated peel of one large
Lemon. Line a cake-tin with buttered paper, pour the
mixture in, and bake for one hour in a moderate oven.
(2) Beat the yolks of eighteen and the whites of twelve
eggs separately for half-an-hour, then mix them together,
and stir in gradually Jib. of flour that has been well dried,
14lb. of caster sugar, and the grated peel of four Lemons.
Beat 1 ilb. of butter to a creamy consistence, stir all to-
gether, and continue beating for a short time ; mix with the
Fig. 1059. Lemon-Cake Moulds (Mathews and Son).
preparation 1 wineglassful of brandy, pour it into a mould
(see Fig. lOofh lined with buttered paper, and bake for an-
hour-and-a-half in a moderate oven.
For details respecting Culinary Processes, Utensils, Sauces, Jec., referred to, see under their special heads.
THE ENCYCLOPEDIA OP PRACTICAL COOKERY.
839
Lemons — continued.
(3) Beat {lb. of butter together with fib. of caster
sugar, ami when of a creamy consistency mix with it five
eggs, the yolks and whites beaten separately, the juice
anil grated rind of one Lemon, and 1 teacupful of milk.
Mix 1 teaspoonful of bicarbonate of soda with 5 teacupfuls
of flour, then mix it with the eggs, Oic. Turn all into
buttered shallow baking-tins, anil bake in a model ate
oven.
(4) Beat {jib. of butter till creamy, then mix with it
{lb. of caster sugar and ten eggs; when all are beaten to
a stiff froth, stir in the grated rinds of two Lemons, Mb. of
Hour, and 2 wineglassfuls of brandy. Mix till quite
smooth, pour all into small buttered moulds, and bake in
a moderate oven. Take them out of the moulds when
done.
(5) Rub {lb. of butter in lib. of Hour, and add lib. of
caster sugar, the grated rinds of two Lemons and four eggs.
Mix well together, roll the paste out rather thin, cut into
rounds with a cutter about the size of a penny, butter a
baking-slieet, put the rounds on, and bake in a moderate
oven.