“ Have a coffee-pot with a lip ; pour into it as many cups
of boiling water as you wish to make cups of coffee. Let
the water boil, then put in as many tablespoonfuls of coffee
as there are cups of water. Stir it and let it simmer till
the ‘ head falls. When the coffee is done take it off the
fire, pour in a cup of cold water, set the coffee on the hearth,
and let it stand ten minutes, when it will be fine. For
breakfast put one cupful of this coffee to three or four cups
of boiled milk and sweeten to taste, and you will find it a
luxury at a small expense as great as wealth can procure ! ”
May 9. — Lemon Solid. — Mrs. Fife’s recipe for lemon solid
130
“ AMBROSIA.” LEMON CHEESE
May
is as follows, and is so good that a friend of ours always
calls it “ ambrosia.” Now that we have plenty of lemons
it is easily made, and a pretty dish. If you think it
wants more colour, you can always drop a few crystallized
cherries, or any other decorative sweetmeat, into the top
points of your mould.
1 lb. lump sugar.
2 lemons.
I oz. gelatine,
pint milk.
The yolks of 3 eggs✪ Lemon Solid.
Dissolve the gelatine in half-a-pint of boiling water ; keep
stirring it till it is dissolved. Squeeze the lemon-juice
into the sugar ; add the grated rind of the lemons.
Well beat up the eggs and add the milk to them, then
putting all the ingredients together, stir them well a few
moments and strain through muslin. Put the mixture
into a well-wetted mould, and when cold turn out.
All such shapes can have additions of blanched almonds
stuck in hedgehog fashion, or whipped cream in the
centre of the mould or round the shape.
Lemon Cheese. — For lemon cheese — another way of using
lemons when abundant — the following is an old recipe,
which sounds delicious.
Take 2 lemons and rub off the rind with sugar — the
amount of sugar is not given, but one would suppose as
much sugar as would absorb the oil in the rind. Put the
sugar in a basin, add to it a pint of good cream, the juice
of 2 large lemons, and 2 tablespoonfuls of brandy.
Whisk it well for 10 minutes. Lay a piece of gauze
(.? muslin) in the inside of a sieve, then pour the mixture into
the sieve to drain. You must make, the lemon cheese the
131
May LEMON CREAM. MILAN SOUPPL^
day before you want to use it, and if you wish your cheese
to be of an oval shape, put your round sieve in hot water
fiist and tie a string across it to keep it an oval till the
“cheese ” is set.
^ The cheese when finished will keep the shape of the
sieve.
Lemon Cream without Cream.— Here is yet another recipe
for lemons, and as in cool weather it will keep some days,
it is useful to know of for large luncheon-parties, etc.,
when you want to make as many things as possible before
the day itself. Ingredients —
I lb. sugar,
pint of boiling water.
The whites of 3 eggs and the yolk of i.
The juice of 3 lemons✪ Lemon Cream without Cream.
Dissolve the sugar in the boiling water, and when the
water is cool add the oggs beaten, then the lemon-juice.
Stiain the mixture into a jug and set it in a pan of boiling
water, stirring it continuously one way till it is of the
thickness of custard.
Milan Souffle. This also is a pudding to be made in
lemon time.
Juice of 6 lemons.
Yolks of 6 eggs.
6 ozs. sugar.
^ oz. isinglass, dissolved in water.
I glass of wine or liqueur✪ Milan Souffle.
Page 56 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
“ Have a coffee-pot with a lip ; pour into it as many cups of boiling water as you wish to make cups of coffee. Let the water boil, then put in as many tablespoonfuls of coffee as there are cups of water. Stir it and let it simmer till the ‘ head falls. When the coffee is done take it off the fire, pour in a cup of cold water, set the coffee on the hearth, and let it stand ten minutes, when it will be fine. For breakfast put one cupful of this coffee to three or four cups of boiled milk and sweeten to taste, and you will find it a luxury at a small expense as great as wealth can procure ! ”
May 9. — Lemon Solid. — Mrs. Fife’s recipe for lemon solid
“ AMBROSIA.” LEMON CHEESE
May
is as follows, and is so good that a friend of ours always calls it “ ambrosia.” Now that we have plenty of lemons it is easily made, and a pretty dish. If you think it wants more colour, you can always drop a few crystallized cherries, or any other decorative sweetmeat, into the top points of your mould.
1 lb. lump sugar.
2 lemons.
I oz. gelatine, ½ pint milk.
The yolks of 3 eggs.
Dissolve the gelatine in half-a-pint of boiling water ; keep stirring it till it is dissolved. Squeeze the lemon-juice into the sugar ; add the grated rind of the lemons. Well beat up the eggs and add the milk to them, then putting all the ingredients together, stir them well a few moments and strain through muslin. Put the mixture into a well-wetted mould, and when cold turn out.
All such shapes can have additions of blanched almonds stuck in hedgehog fashion, or whipped cream in the centre of the mould or round the shape.
Lemon Cheese. — For lemon cheese — another way of using lemons when abundant — the following is an old recipe, which sounds delicious.
Take 2 lemons and rub off the rind with sugar — the amount of sugar is not given, but one would suppose as much sugar as would absorb the oil in the rind. Put the sugar in a basin, add to it a pint of good cream, the juice of 2 large lemons, and 2 tablespoonfuls of brandy. Whisk it well for 10 minutes. Lay a piece of gauze (or muslin) in the inside of a sieve, then pour the mixture into the sieve to drain. You must make the lemon cheese the
May LEMON CREAM. MILAN SOUPPL^
day before you want to use it, and if you wish your cheese to be of an oval shape, put your round sieve in hot water fiist and tie a string across it to keep it an oval till the “cheese ” is set.
^ The cheese when finished will keep the shape of the sieve.
Lemon Cream without Cream.— Here is yet another recipe for lemons, and as in cool weather it will keep some days, it is useful to know of for large luncheon-parties, etc., when you want to make as many things as possible before the day itself. Ingredients —
I lb. sugar, pint of boiling water.
The whites of 3 eggs and the yolk of i.
The juice of 3 lemons.
Dissolve the sugar in the boiling water, and when the water is cool add the oggs beaten, then the lemon-juice. Stiain the mixture into a jug and set it in a pan of boiling water, stirring it continuously one way till it is of the thickness of custard.
Milan Soufflé. This also is a pudding to be made in lemon time.
Juice of 6 lemons.
Yolks of 6 eggs.
6 ozs. sugar.
^ oz. isinglass, dissolved in water.
I glass of wine or liqueur.
Records on this page
Lemon SolidAmbrosia Lemon CheeseLemon CheeseLemon Cream without CreamMilan Souffle