The handy dictionary of cookery

Cream the yolks of two eggs with two ounces of sugar ; stir in enough bread crumbs to thicken it ; whisk the whites to a stiff froth ; add them lightly. Make some short crust pastry {see Short Crust), line some patty pans with it, three parts fill them with the mixture, and bake in a hot oven ten to fifteen minutes. Lemon Jelly. Put into a very clean pan one ounce of gelatine, three ounces of loaf sugar, the rind and juice of three large lemons, a pint and a quarter of cold water, the whites and shells of two eggs. Whisk all these over the fire till boiling and a stiff froth is formed on the top ; remove the whisk ; let it boil up to the top of the pan twice. Take care not to break the froth on the top : it is the coagulated albumen which forms the filter for clearing the jelly. Leave it quite still twenty minutes. Tie a clean thin kitchen towel over the legs of a chair ; place a basin underneath ; pass some hot water through it to warm the cloth ; then very carefully pour the jelly through. If it is not perfectly clear the first time, pass it through the cloth again. When nearly cold, pour it into a wetted mould, and set aside to stiffen. Turn it out on a crystal dish, and serve. A^ofe. — In peeling lemons be careful to take only just the thin yellow part. If you take any of the white with the yellow, it will spoil the jelly by making it bitter. Do not strain the jelly in a draught. Lemon Pudding. Put into a basin two ounces of breadcrumbs, two ounces of ground rice, two ounces of finely chopped suet, half an ounce of candied peel finely cut up, the rind and juice of one good-sized lemon, two ounces of sugar. Mix these well together, then add two well-beaten eggs, and just enough milk to form a stiff batter; beat well together. Pour all into a well-greased basin or mould. Cover the top either with a lid or some greased paper. Steam it three hours (see Rules, p. 75). Lemon Sponge. Put into a saucepan half an ounce of gelatine, two ounces of loaf sugar, the rind of one lemon, and half a pint of cold water. Melt these carefully at the side of the fire, then strain it into a basin to cool for five or ten minutes, then add to it the juice of a lemon, and the white of one egg. Whisk till firm. Pour it into a wetted mould, or serve rocky on a crystal dish. Lemon Trifle. Take a large spongecake ; slice it ; place it on a glass dish ; pour over it enough warm milk to soak it. Beat the yolks of three eggs with four tablespoonfuls of sugar ; pour on them half a pint of boiling milk flavoured with lemon rind. Stir carefully. Return it to the pan. Pour it to and from the basin till thick. Allow it to cool. Pour it over the spongecake. When quite cold heap upon it the meringue of the whites, beaten to a stiff froth and flavoured with lemon juice. Sweeten with a tablespoonful of fine sugar. Note. — The meringue should be made just before serving. ;■ • To make the meringue : — Put the whites of three eggs upon a dry plate with a pinch of salt to cool them ; take a broad-pointed knife and whip them to a stiff froth, so that f ' the plate will turn over, and the whites remain firm. 108 Lemonade. Put into a jug two ounces of citric acid, two pounds of loaf sugar, and one quart of boiling water ; stir it well. When nearly cold, add one teaspoonful of essence of ginger.