The encyclopaedia of practical cookery

Lemon Preserve. — (1) Prepare the Lemon-peels as for Lemon Marmalade. When boiled soft, drain the peels, put them in a preserving-pan with a rich syrup, and boil for some time. Put them in a bowl till next day, then strain oft' the syrup, put it into the pri serving-pan again, and boil till very thick ; pour it over the Lemon-peels, and when cold it will he like jelly. (2) Put 2oz. of butter in a lined saucepan with {,1b. of caster sugar, three beaten eggs, and the grated rind and strained juice of one large Lemon ; stir all over the fire till thick and on the point of boiling, then pour it into a large jar, and keep it in a cool place. Pill some buttered pattypans with a rich crust, hake them, take the crust out of the pans, and when cold fill them with the above preserve. Lemon Pudding. — (1) Butter a pint pudding- basin, and line it with the crumb of a French roll cut in thin slices and thickly spread with Lemon paste. Make a custard with { pint, of new milk, two eggs, flavour with a little grated Lemon-peel, and sweeten to taste. Phil the basin with this custard, put on this some slices of the French roll also spread with the Lemon paste, tie a thick piece of paper over the top of the basin, stand it in a stevpan with boiling water to reach to half its height, put the lid on the stewpan, and let it steam for one hour. Great care should lie taken to keep the water just below boiling-point. When done, turn the pudding out, sprinkle caster sugar over, and serve with a sweet sauce poured round it. (2) Mix with Jib. of sifted breadcrumbs jib. of finclyminced suet, add the grated rind and strained juice of one Lemon, jib. of caster sugar, two well-beaten eggs, and a very small pinch of salt. Butter a mould or basin, pour in the above preparation, tie a piece of thick paper over the top, stand it in a saucepan with boiling water to nearly its height, and steam for three hours. A-quarter-of-an-hour before the pudding is done, make a sauce in the following manner : Mix 1 teaspoonful each of flour and cornflour with a very little cold water. Dissolve five lumps of sugar Fig. 1068. Lemon Pudding. in j pint of boiling water, stir the flour into it, squeeze in the juice of one Lemon, taking care to keep back the pips, stir it over the fire till boiling, and then mix in a small lump of butter. Turn the pudding on to a hot dish, sprinkle caster sugar over, pour the sauce round, and serve. Lemons — continued. (3) Peel three Lemons, boil the rinds in water till tender, then strain and pound them in a mortar. Boil jib. of Naples biscuits in lqt. of milk ; beat eight eggs together with {lb. of caster sugar, then mix them with the milk and pounded Lemon rinds, adding lib. of butter and 1 wineglassful of rose-water. Stir all over the fire till quite thick, then squeeze in the juice of one large Lemon, taking care to keep back the pips. Line a dish with puff paste, pour the mixture in, and bake in a moderate oven. When ready to serve, strew some candied fruits over the top (see Fig. 1068).