The encyclopaedia of practical cookery

(18) Grate the rinds of two Lemons, squeeze and strain the juice over, then mix with it Alb. of caster sugar, 3 wineglassfuls of sherry, or any kind of pale wine, and 1 pint of thick cream. Leave the cream for one hour, then whip it for twenty minutes. Fill jelly-glasses with it, and serve. (19) Put the peel of three large Lemons in 1 pint of water, let it stand till the flavour is well drawn out (it will take from four to five hours), then take out the peel and put in the strained juice of four Lemons and 6 table-spoonfuls of caster sugar. Beat the whites of six eggs to a firm froth. Mix all together, strain it through a fine hair sieve into a lined saucepan, and stir in one direction over a slow fire until thick like cream, then take it off and continue stirring until cold. Pour it into a glass dish or basin, sprinkle over with chopped candied fruits (see Fig. 1063), and serve. For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Lemons — continued. Lemons — continued. (20) Put \ pint of water into a saucepan and when boiling put in the thinly-shred peel of two Lemons and let it simmer by the side of the lire for a-quarter-of-an-hour ; then add 4lb. of caster sugar, boil for two minutes, strain it through a fine hair sieve, add three well-beaten eggs and the juice of two Lemons, pour the mixture into a copper pan, and stir until thick. In the meantime soak -joz. of gelatine in a very little cold water. When quite thick, turn the cream into a basin ; dissolve the gelatine in a little boiling water, and when nearly cold mix it with the cream. Put the whole into a mould and let it stand till set. When ready to serve, turn it out of the mould on to an ornamental dish. (21) Boil 1 pint of cream together with 1 pint of new milk ; when boiling, throw in a small lump of sugar, l pinch of salt and the peel of one Lemon, and leave the cream for a time to draw the flavour out of the Lemon. Beat the yolks of sixteen eggs, mix them with the cream, strain two or three times through a jelly-bag, pour it into a mould, stand it in a saucepan, and surround with boiling water ; the mould should he covered to keep the steam from dripping in. When cooked, take the mould out of the water, leave it till cold, then turn the contents on to a dish, and serve. Lemon-Cream Candy.— Steep the grated peel of half a Lemon in the juice of one for an hour, then strain it through a cloth squeezing well to get the flavour of the rind. Put 31b. of loaf sugar over the fire with f pint of water, stir till dissolved, and boil steadily till a little dropped into cold water hardens as it cools. Then stir the strained Lemon-juice into it, boil for one minute, and mix in 1 saltspoonful of dry bicarbonate of soda. Blend thoroughly, and turn the candy out directly into shallow dishes. As soon as it is cold enough to touch pull it out long and white, and when brittle cut it into lengths.