Recipes for the million

LEECHES, To Treat. — After removing leeches from the flesh place them in water containing one-sixteenth per centum of salt ; then put them, one by one, in warm water, and press them gently until cleansed ; throw them into clean, cold water, and renew it every twenty-four hours. They may thus be preserved for future use. LEEKS, To Grow. — These most useful culinary plants are raised from seed sown in March or April, for main crops, and transplanted into well-manured soil in June or July, in rows eight inches asunder and six inches from each other in the row, inserting most of the shank or neck part into the ground. LEG-SORES (RUNNING), To Heal. —Bathe them with brandy, and apply elder-leaf poultices, changing these twice a day. The sores will soon dry up under this treatment. LEMONADE (BOTTLED). — Put half a pound of loaf sugar into a quart of water and boil it over a slow fire, add four ounces of tartaric acid and two drams of acetic acid ; let it grow cold, then add two pennyworth of essence of lemon. Put one-sixth of the above into each bottle, fill with water, and add thirty grains of carbonate of soda. Cork it at once. It will be fit for use on the following day. LEMONADE (PORTABLE), How to Make. — Rasp with half a pound of sugar the rinds of two fine lemons ; reduce the sugar to a powder, and pour on to it the strained juice of the fruit ; put the whole into a jar and press it well down. When required, dissolve a tablespoonful in a glass of water. If too sweet add a very small quantity of citric acid. LEMONADE POWDERS. — Loaf sugar, one pound ; carbonate of soda, two ounces ; oil of lemon, six drops. Pound, and mix together. Divide the mixture into thirty-two equal portions, and wrap them in white paper. Then take two ounces of tartaric acid, divide into thirty-two portions, and wrap in blue paper. Dissolve one of each kind in half a tumbler of water, mix the two solutions together, and drink while effervescing. LEMONADE, Quickly-made. — Slice two lemons and put them Into a pan with half a pound of sugar and a quarter of a pound of gumarabic ; pour on about two quarts of boiling water ; strain through flannel, and bottle off. A more speedy way of making the drink is by squeezing the juice of two large lemons into a jug, then adding a quarter of a pound of sugar, and pouring a quart of cold water upon the whole. It is fit for use directly the sugar is dissolved. LEMON CONSERVE. — Dry the rind of a lemon, grate it finely, and squeeze over it the juice from the lemon ; stir it together, mix to a proper consistence with boiled sugar, and pour into moulds. LEMON CORDIAL. — Cut into very thin slices the rinds of half a dozen lemons, and put them into a bottle with half a pint of spirits of wine and six bitter almonds, blanched and grated, and let it stand for seven days. Then make a syrup of a pound of white sugar, boil it well, and when cold add it to the spirits. Let it remain a week, then filter through blotting-paper, and bottle off. It improves by keeping. LEMON DROPS. — Mix some caster sugar and lemon juice to a thick paste, drop it upon white paper in small pieces, place it in a warm oven, and when nearly dry remove the paper, and stand the drops on a warm plate in the oven to finish.