The encyclopaedia of practical cookery

(7) Put the thinly-pared rinds of three Lemons into § breakfast-cupful of water and let them steep for an hour or two. Strain the juice of the Lemons and mix with it 4 heaped table-spoonfuls of caster sugar. Beat the yolks of five eggs thoroughly, then mix with them the juice and sugar and the water from the peels. Strain the mixture into a lined stewpan and stir it over a gentle fire until thickened, but do not let it boil. When cold, serve the cream in small custard-glasses. (8) Empty a loz. packet of gelatine into a basin, cover with h pint of milk, and let it soak for three or four hours. Afterwards turn it into a stewpan, put in the thinly-pared rinds of two Lemons, sweeten to taste with caster sugar, and stir the whole over the fire until the gelatine has dissolved. Next strain the milk, mix 1 pint of cream with it, and whisk gently until nearly cold, adding from time to time a little strained Lemon-juice. Pour the cream into a mould, and stand it in a cool temperature or on ice until quite cold and set. Before serving, dip the mould into warm water, wipe it, and turn the cream on to a dish. (9) Put 1 pint of water into a lined saucepan with the thinly-pared rind of a Lemon and boil until flavoured, then remove the Lemon-rind. Mix 1 heaped table-spoonful of cornflour with 1 teacupful of cold water, and stir in the boiling water. If at all lumpy, strain the mixture, pour it into the saucepan, and stir over the fire with a wooden spoon until thickened, then move it to the side. Beat two eggs well together with the juice of two Lemons, strain, mix them in with the cornflour, sweeten to taste with caster sugar, and stir for a few minutes at the edge of the fire, but do not let it boil again. Leave the cornflour until somewhat cooled, then turn it into a glass dish and stand it in a cool place. When cold, this is an excellent cream to be served with stewed fruit, or it is very nice alone. (10) Thinly pare two large Lemons, and put their peels in a stewpan with 2£ teacupfuls of caster sugar, 1oz. of bitter almonds, blanched and pounded to a paste, 2oz. of isinglass, and lqt. of new milk ; boil over a moderate fire till the isinglass has dissolved (it will take from eight to ten minutes). Strain the preparation through a fine hair sieve into a jug, stir in the yolks of seven well-beaten eggs, then pour the mixture from one jug to another ; when nearly cold, add the strained juice of two Lemons, mix thoroughly together, then pour it into an oiled mould. When ready to serve, turn it out of the mould on to a glass dish (see Fig. 1062). (11) Steep the thinly-peeled rinds of two Lemons in h pint of boiling water ; when it has stood long enough to draw the flavour from the peel, dissolve lib. of loaf sugar in it. When nearly cold, stir in the strained juice of two Lemons and three well-beaten eggs. Pour the preparation into .a jug, stand it in a saucepan of boiling water, and stir it over the fire till thick ; then remove it and leave Lemons — continued. till cold, giving an occasional stir. This cream is better served on the following day. It should be turned either into glasses or into a glass dish.