Peel the rinds of the lemons very thinly and squeeze the juice over them. Cover the basin and let it stand 4 hours, then add the eggs, well beaten, whites and yolks separately, and the water. Strain and sweeten to taste. Put it into a double saucepan and stir till it becomes as thick as cream. Pour into custard glasses, and use when cold. LEMON PIE. Flan de Creme au Citron. 2 oz. castor sugar. i pint boiling water. I cz. Reinylina cornflour. 2 eggs. Rind and juice of 1 lemon✪ Jaumange. Pastry. Mix the cornflour smooth with a little cold water, pour it into the boiling water, stir well and boil for a few minutes. Add sugar, lemon rind, juice, and the yolks of the 2 eggs. Lino a plate or pie-dish with pastry, pour the lemon mixture into it and bake about 20 minutes. Beat the whites to a stiff froth, add a few drops of lemon and a little sugar, arrange on the top of the pie and just set this meringue in a cool oven. li 93 DAINTY DINNERS AND DISHES LEMON SOUFFLE Souffle a ax Citrous. G eggs. 1 large teaspoonful Hun- garian Hour. | lb. castor sugar. Grated rind of 1 lemon, and juice of ^ lemon✪ Lemon Souffle. Beat the yolks and sugar together for 20 minutes, add the flour and lemon and beat another 10 minutes. Stir in gently the stiffly beaten egg whites, pour it into a souffle tin, and bake at once in a moderate oven for 1 hour. Serve immediately it leaves the oven, or it will fall. LEMON WAFERS. Gauffres de Citron. 2 eggs. Their weight in castor sugar and in flour. Grated peel of half a lemou, and the juice of half a lemon✪ Lemon Wafers. Beat the eggs till they are white, add to them the sugar, flour, lemon juice, and grated peel; beat all well together. Grease a baking-sheet, place tablespoonsful of the mixture on it, some distance apart, bake in a moderate oven for about 10 minutes, quickly remove each cake from the tin and roll round like a wafer at once; keeping the tin on the hot-plate will facilitate this. When cold fill with jam or whipped and sweetened white of egg. LEMON WHIP. Petites Cremes de Citron. 1 lemon. | 2| oz. lump sugar. 3 eggs✪ Lemon Whip. Rub the lumps of sugar on the rind of the lemon (which has first been well wiped with a clean cloth), crush the sugar, put it in a stew-pan, and squeeze the lemon juice through a strainer on to it. Beat up the yolks of the eggs, add them to the sugar and lemon juice, and stir over the fire till the mixture thickens, but do not let it boil ; continue stirring a few minutes after removing from the fire, then leave it to get nearly cold. Whisk up the whites to a very stiff froth, stir them lightly into the custard and heap it up on a glass dish or in custard glasses. This should only be made 2 hours before it is wanted. MEAT SWEETS. 99 A MODERN LUCTION. 5 il>. Naples macaroni. ^ lb. currants. ^ ll>. raisins or sultanas. 2 oz. candied peel. £ lb. suet. 1 teaspoonful cinnamon. 4 eggs. . \ lb. moist sugar. Grated peel of a lemon. Grease a round basin well, then sprinkle it liberally with brown sugar. Boil the macaroni for 20 minutes in boiling salted water, drain it on a sieve and line the basin with it. Wash and dry the currants, stone the raisins, shred the peel and the suet, beat up the eggs, mix all well together, turn into the prepared basin with the remainder of the macaroni, cover with a greased paper. Steam for 2 hours. Serve hot with a wine sauce. MACAROON BASKET. Gateau Chantilly.

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Peel the rinds of the lemons very thinly and squeeze the juice over them. Cover the basin and let it stand 4 hours, then add the eggs, well beaten, whites and yolks separately, and the water. Strain and sweeten to taste. Put it into a double saucepan and stir till it becomes as thick as cream. Pour into custard glasses, and use when cold. LEMON PIE. Flan de Creme au Citron. 2 oz. castor sugar. i pint boiling water. I cz. Reinylina cornflour. 2 eggs. Rind and juice of 1 lemon. Pastry. Mix the cornflour smooth with a little cold water, pour it into the boiling water, stir well and boil for a few minutes. Add sugar, lemon rind, juice, and the yolks of the 2 eggs. Lino a plate or pie-dish with pastry, pour the lemon mixture into it and bake about 20 minutes. Beat the whites to a stiff froth, add a few drops of lemon and a little sugar, arrange on the top of the pie and just set this meringue in a cool oven. li 93 DAINTY DINNERS AND DISHES LEMON SOUFFLE Souffle a ax Citrous. G eggs. 1 large teaspoonful Hun- garian Hour. | lb. castor sugar. Grated rind of 1 lemon, and juice of ^ lemon. Beat the yolks and sugar together for 20 minutes, add the flour and lemon and beat another 10 minutes. Stir in gently the stiffly beaten egg whites, pour it into a souffle tin, and bake at once in a moderate oven for 1 hour. Serve immediately it leaves the oven, or it will fall. LEMON WAFERS. Gauffres de Citron. 2 eggs. Their weight in castor sugar and in flour. Grated peel of half a lemou, and the juice of half a lemon. Beat the eggs till they are white, add to them the sugar, flour, lemon juice, and grated peel; beat all well together. Grease a baking-sheet, place tablespoonsful of the mixture on it, some distance apart, bake in a moderate oven for about 10 minutes, quickly remove each cake from the tin and roll round like a wafer at once; keeping the tin on the hot-plate will facilitate this. When cold fill with jam or whipped and sweetened white of egg. LEMON WHIP. Petites Cremes de Citron. 1 lemon. | 2| oz. lump sugar. 3 eggs. Rub the lumps of sugar on the rind of the lemon (which has first been well wiped with a clean cloth), crush the sugar, put it in a stew-pan, and squeeze the lemon juice through a strainer on to it. Beat up the yolks of the eggs, add them to the sugar and lemon juice, and stir over the fire till the mixture thickens, but do not let it boil ; continue stirring a few minutes after removing from the fire, then leave it to get nearly cold. Whisk up the whites to a very stiff froth, stir them lightly into the custard and heap it up on a glass dish or in custard glasses. This should only be made 2 hours before it is wanted. MEAT SWEETS. 99 A MODERN LUCTION. 5 il>. Naples macaroni. ^ lb. currants. ^ ll>. raisins or sultanas. 2 oz. candied peel. £ lb. suet. 1 teaspoonful cinnamon. 4 eggs. . \ lb. moist sugar. Grated peel of a lemon. Grease a round basin well, then sprinkle it liberally with brown sugar. Boil the macaroni for 20 minutes in boiling salted water, drain it on a sieve and line the basin with it. Wash and dry the currants, stone the raisins, shred the peel and the suet, beat up the eggs, mix all well together, turn into the prepared basin with the remainder of the macaroni, cover with a greased paper. Steam for 2 hours. Serve hot with a wine sauce. MACAROON BASKET. Gateau Chantilly.

Dainty dinners and dishes for Jewish families