For details respecting Culinary Processes, Utensils, Sauces, tic., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 853 Lemons — continued. (7) Steep loz. of gelatine in cold water for half-an-hour then turn it into a stewpan and place it on the fire until dissolved. Peel off very thinly the yellow rinds of two Lemons, put it in with the gelatine, adding the juice of three Lemons and |lb. of loaf sugar. Stir and boil the whole together foy three or four minutes, then strain it into a basin, and leave until nearly cold. Whisk the whites of two eggs to a stiff snow, mix them in with the cooled mixture, and beat the whole until very light and frothy. Pile it up on a glass dish, and serve without delay. (8) Put loz. of gelatine in \ pint of water, let it soak for half-an-hour, then turn it into a stewpan and place it over the fire until dissolved. Add 6oz. of caster sugar, the strained juice of four Lemons, and one large orange. Con- tinue stirring over the fire, and boil for two or three minutes, then strain it into a basin, and whisk until nearly cold. Next turn the sponge into a mould, and stand it on ice or in a cool temperature. When quite cold and set, turn the sponge on to a glass or fancy dish, and serve. (9) Rub fib. of loaf sugar over the yellow rinds of three Lemons, then dissolve it in § breakfast-cupful of boiling water. Strain the juice of the Lemons, anti mix it with the dissolved sugar. Separate the yolks and whites of eight eggs; beat the yolks, mix them with the above in- gredients, and beat the whole well together for a few minutes; then mix in gradually tlb. of sifted flour. Whisk the whites of the eggs to a stiff snow, and stir them in lightly at the last. Thickly butter the interior of a mould, and sift in plenty of caster sugar. Pour in the mixture, which should only about three-parts fill the mould, and bake in a moderate oven for about three-quarters-of-an- liour. When cooked, turn the sponge out of the mould. Lemon Sugar. — Rub the rinds off twelve Lemons on some lumps of sugar, then scrape the Lemoned sugar off on to a sheet of paper, put it on a plate, and dry in the screen. Put the prepared sugar in well-stoppered bottles, and keep in a dry place till ready for use. Lemon Sweetmeats. — Mix beaten yolks of eggs with mar zipan till it is thin enough to spread with a knife ; flavour to taste with grated Lemon-peel, and mix well. Cut some wafer-paper into any shapes that may be desired, spread the paste over about Jin. thick, put them on a sheet of paper laid over a baking-tin, and bake in a moderate oven. If they are to be glazed, boil some sugar and orange-flower water to the degree of heat at which, if a skimmerful be taken from the boiling sugar and blown through, tolerably large sparks of sugar will lie emitted (see SUGAR-BOILING). When the sweetmeats are taken from the oven, brush them over with this syrup, which will dry almost directly. Lemon Syllabub. -Sec Syllabubs. Lemon Syrup.— (1) Squeeze the juice from sufficient Lemons to make l pint, and strain it through a fine hair sieve. Boil 2 pints of syrup✪ Lemon Syrup to the little crack (see Sugar-boiling), then pour in the Lemon-juice, put the pan on the fire, and boil the syrup to the pearl. Skim off all scum as it rises. Take the pan off the fire, and bottle the syrup when quite cool.

AI-modernized reading of the original text

For details respecting Culinary Processes, Utensils, Sauces, tic., referred to, see under their special heads. Lemons — continued. (7) Steep loz. of gelatine in cold water for half-an-hour then turn it into a stewpan and place it on the fire until dissolved. Peel off very thinly the yellow rinds of two Lemons, put it in with the gelatine, adding the juice of three Lemons and |lb. of loaf sugar. Stir and boil the whole together for three or four minutes, then strain it into a basin, and leave until nearly cold. Whisk the whites of two eggs to a stiff snow, mix them in with the cooled mixture, and beat the whole until very light and frothy. Pile it up on a glass dish, and serve without delay. (8) Put loz. of gelatine in \ pint of water, let it soak for half-an-hour, then turn it into a stewpan and place it over the fire until dissolved. Add 6oz. of caster sugar, the strained juice of four Lemons, and one large orange. Continue stirring over the fire, and boil for two or three minutes, then strain it into a basin, and whisk until nearly cold. Next turn the sponge into a mould, and stand it on ice or in a cool temperature. When quite cold and set, turn the sponge on to a glass or fancy dish, and serve. (9) Rub fib. of loaf sugar over the yellow rinds of three Lemons, then dissolve it in § breakfast-cupful of boiling water. Strain the juice of the Lemons, anti mix it with the dissolved sugar. Separate the yolks and whites of eight eggs; beat the yolks, mix them with the above ingredients, and beat the whole well together for a few minutes; then mix in gradually tlb. of sifted flour. Whisk the whites of the eggs to a stiff snow, and stir them in lightly at the last. Thickly butter the interior of a mould, and sift in plenty of caster sugar. Pour in the mixture, which should only about three-parts fill the mould, and bake in a moderate oven for about three-quarters-of-anliour. When cooked, turn the sponge out of the mould. Lemon Sugar. — Rub the rinds off twelve Lemons on some lumps of sugar, then scrape the Lemoned sugar off on to a sheet of paper, put it on a plate, and dry in the screen. Put the prepared sugar in well-stoppered bottles, and keep in a dry place till ready for use. Lemon Sweetmeats. — Mix beaten yolks of eggs with mar zipan till it is thin enough to spread with a knife ; flavour to taste with grated Lemon-peel, and mix well. Cut some wafer-paper into any shapes that may be desired, spread the paste over about Jin. thick, put them on a sheet of paper laid over a baking-tin, and bake in a moderate oven. If they are to be glazed, boil some sugar and orange-flower water to the degree of heat at which, if a skimmerful be taken from the boiling sugar and blown through, tolerably large sparks of sugar will lie emitted (see SUGAR-BOILING). When the sweetmeats are taken from the oven, brush them over with this syrup, which will dry almost directly. Lemon Syllabub. -Sec Syllabubs. Lemon Syrup.— (1) Squeeze the juice from sufficient Lemons to make l pint, and strain it through a fine hair sieve. Boil 2 pints of syrup to the little crack (see Sugar-boiling), then pour in the Lemon-juice, put the pan on the fire, and boil the syrup to the pearl. Skim off all scum as it rises. Take the pan off the fire, and bottle the syrup when quite cool.

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