The encyclopaedia of practical cookery

Lemon Lozenges. — (l) Put 4oz. of dry gelatine in water to soak, and sift 16½lb. of crushed loaf sugar on to a slab or table making a bay in the centre. Put If lb. of glucose in a sugar-pan on the fire, bring it to the boil, remove from the fire, add the softened gelatine, and stir well until dissolved. Pour this into the sugar on the slab, add a flavouring of Lemon, and a yellow colouring. A little tartaric acid is a great improvement. Roll out the Lemons — continued. paste, cut it into shapes, dust over with corn-starch, dry in the hot closet, and pack away in boxes. (2) Work loz. of picked gum dragon previously soaked in a little tepid water with the doubled fist on a marble slab until it becomes elastic and white, then work in till perfectly smooth 1½lb. of icing sugar, 2oz. of Lemon sugar, and a few drops of acetic acid. Dredge thickly some caster sugar over the slab, and roll the paste out on it with a ribbed rolling-pin, rolling it in cross directions to give the surface a diamond pattern ; procure a small round tin cutter about Ain. in diameter, and stamp the lozenges out with it. Sprinkle caster sugar over some baking-sheets, arrange the lozenges in rows upon it, anti put them to dry in a screen. Put the lozenges in well-stoppered glass jars and keep them in a dry place. Lemon-aud-Maraschino-Cream Bonbons. — Soak 2oz. of gum Arabic, strain, and mix with it J pint of maraschino and sufficient icing sugar to make a stiff paste ; next prepare some royal icing with the whites of two eggs, loz. of Lemon sugar, and what is left of 21b. of icing sugar after the paste has been made. Procure a biscuit-forcer with a 3/8in. tube fitted to it, fill it with the maraschino paste, sprinkle caster sugar on some sheets of paper, and as the paste is forced out with one hand, with the other hand use a small knife to cut it off into pieces the size of small filbert kernels ; as each sheet of paper is filled with these drops, put it on a baking-slieet, and stand it in the screen for ten minutes to dry the surface of the creams. Take these up one by one on the tip of a fork and dip them into the Lemon icing. As each one is covered, put it on a wire tray, and when all are done, set the tray in the screen [illustration: Fig. 1065. Lemon-and-Maraschino-Cream Bonbons.] and dry them for ten minutes. Serve on a small glassdish (see [illustration: Fig. 1066]), or pack the bonbons carefully between sheets of paper in a cardboard box and keep them thus till wanted. Lemon Marmalade.— (1) Soak 61b. of Lemon-peel in brine for several days. Before preserving, soak the peels in pure water till all the taste of the salt is extracted, and boil till soft enough to pierce with a straw. Put in a copper preserving-pan 91b. of preserving-sugar and lqt. of water ; when boiling, put in the Lemon-peel and 31b. of apples cut in slices. Stir all over the fire till very thick. AN hen done, turn the marmalade into jars, and leave till cold. Cover them down tightly, and keep in a dry cupboard till wanted for use.