The handy dictionary of cookery

(A110l/ier way.) Peel twelve lemons, remove all the white part ; cut the centre of the lemon into slices; add two and a quarter pounds of sugar, one half pound of well washed barley; pour over two and a half gallons of boiling water ; cover. Allow it to stand all night ; strain and serve. Note. — This is very good for immediate use. Lemonade, Imperial. Put into a bowl one pound of loaf sugar, one ounce of cream of tartar, one ounce of powdered ginger, the rind and juice of a lemon. Pour over it one gallon of boiling water. When new milk warm, add two tablespoonfuls of brewer’s yeast ; allow it to work twelve hours. Strain, bottle, tie down the cork. Ready for use in three days. Lentil Soup. Take one pint of Egyptian lentils ; wash them several times till clean ; put them into a pan with three pints of . water or stock, one ounce of dripping or butter, half a teaspoonful of salt, a quarter of a teaspoonful of pepper, one grated carrot, and one onion scalded and finely minced. Boil till the lentils are soft. Put into a separate pan one ounce of fat ; when it is melted, stir into it one ounce of flour, then add half a pint of milk ; stir carefully to boiling. Pour this into the lentils and serve. Lentils, Boiled. Wash well the lentils several times until quite clean ; put them on to boil in cold water ; boil very gently till soft ; strain ; add a piece of butter, turn them into a vegetable dish, and serve hot. Lights and Pluck, Stewed. Well wash the lights and pluck ; cut them up into slices ; dry them in a cloth ; roll each piece in flour, pepper, and salt. Put into a pan one ounce of dripping, allow it to get quite hot ; fry the meat a nice brown on both sides ; stir into the dripping a tablespoonful of flour, add enough water to cover ; stir to boiling. Stew gently two hours and a half. Serve hot. Lobster Cutlets. Make a panada with one ounce of butter, one ounce of flour, and a quarter of a pint of milk; melt the butter first, stir in the flour, add the milk, stir to boiling; boil till it leaves the pan sides clean, about two minutes. Remove it from the fire ; drop in the yolk of an egg, and the juice of half a lemon, a pinch of cayenne pepper and salt. Chop finely half a tin of lobster, add it to the panada ; beat all well together, turn it out on to a plate to cool, then form them into cutlets with a little flour on the hand and a knife ; roll them in a beaten egg, toss well in bread crumbs. Allow them to stand twenty minutes ; repeat the egg and crumb ; fry in boiling fat a golden colour. Place a piece of parsley stalk in the top so as to look like a pear. JVble. — A blue steam must be seen to rise from the fat before the cutlets are put in. no London Buns.