LEMON CHIPS, CANDIED. — Candied
lemon chips are very nice when served
by themselves as a dish for dessert.
Children are very fond of them, but
they are somewhat indigestible. The
best way to serve lemon chips is to use
thetn as a garnish for seme other dessert
dish, such as pound-cake, or they can
be placed round a dish of fancy bis-
cuits.
LEMON CREAM. — Lemon cream can
now be obtained preserved. It should
be dissolved and the whole poured
into a mould, and the mould when
set should be turned out on to a
glass or silver dish. The base can be
ornamented with some pieces of cut
lemon and a few green candied fruits.
The appearance of the mould can be
considerably improved in various ways,
depending upon the shape of the mould.
For instance, if the mould is surmounted
by a cucumber, a small quantity, just
sufficient to fill the cucumber, may be
coloured a bright green with some of
Breton’s vegetable colouring, or the top
of the mould can be coloured a deep red
with some of Breton’s carmine. Should
the mould be surrounded with knobs,
the knobs can be filled with a little
coloured jelly. The bright coloured
jelly on the top of a solid white cream
has a pretty effect.
LEMON, ESSENCE OF. — Essence of
lemon is a very valuable essence, by
which the flavour of lemon can- be
imparted to a great variety of dishes,
such as puddings, etc. Like all these
essences, however, the cook should use
essence of lemon with caution. For in-
stance, I will take the case of apple-pie.
Most cooks know that a few strips of
lemon-peel and a few cloves are a great
improvement to apple-pie. Should
there, however, be a difficulty in obtain-
ing lemons, a few drops of essence of
lemon may be substituted. As a rule,
essence of lemon should never be used
for flavouring purposes unless the dish
is to be eaten cold. In saying that
it should not as a ride be used for any-
HOUSEKEEPER'S GUIDE.
.83
thing hot, I can give one exception.
Essence of lemon is very useful for fla-
vouring hot drinks, such as hot rum-and-
water, and a few drops of it has a
marked effect in making a bowl of
punch. When lemons cannot be ob-
tained, essence of lemon will be found
very valuable. Essence of lemon is also
used for flavouring custards. In making
lemon custards I woidd strongly recom-
mend the cook never to drop the essence
into the mixture direct, but to drop it
first into a spoon. By this means,
should accidentally too great a quantity
fall, the error can be easily rectified.
Essence of lemon assists in making a
very agreeable refreshment for a hot
day, and it is also a capital medium for
conveying a valuable medicine, which in
summer is often recommended by medi-
cal men. A very nice refreshing drink,
suitable for persons suffering from fever-
ish cold, accompanied by sore throat,
can be made as follows : A few drops of
essence of lemon, a little sugar, and a
few drops of dilute sulphuric acid. I
wish to avoid as much as possible in the
present work interfering with medicine
or receipts. The amount of sulphuric
acid that should be added must depend
on the doctor’s orders, and not on the
fancy of the person who mixes the
drink.
Page 124
Presented as published in 1880. 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
LEMON CHIPS, CANDIED. — Candied lemon chips are very nice when served by themselves as a dish for dessert. Children are very fond of them, but they are somewhat indigestible. The best way to serve lemon chips is to use thetn as a garnish for seme other dessert dish, such as pound-cake, or they can be placed round a dish of fancy biscuits.
LEMON CREAM. — Lemon cream can now be obtained preserved. It should be dissolved and the whole poured into a mould, and the mould when set should be turned out on to a glass or silver dish. The base can be ornamented with some pieces of cut lemon and a few green candied fruits. The appearance of the mould can be considerably improved in various ways, depending upon the shape of the mould. For instance, if the mould is surmounted by a cucumber, a small quantity, just sufficient to fill the cucumber, may be coloured a bright green with some of Breton’s vegetable colouring, or the top of the mould can be coloured a deep red with some of Breton’s carmine. Should the mould be surrounded with knobs, the knobs can be filled with a little coloured jelly. The bright coloured jelly on the top of a solid white cream has a pretty effect.
LEMON, ESSENCE OF. — Essence of lemon is a very valuable essence, by which the flavour of lemon can- be imparted to a great variety of dishes, such as puddings, etc. Like all these essences, however, the cook should use essence of lemon with caution. For instance, I will take the case of apple-pie. Most cooks know that a few strips of lemon-peel and a few cloves are a great improvement to apple-pie. Should there, however, be a difficulty in obtaining lemons, a few drops of essence of lemon may be substituted. As a rule, essence of lemon should never be used for flavouring purposes unless the dish is to be eaten cold. In saying that it should not as a ride be used for any-
.83
thing hot, I can give one exception. Essence of lemon is very useful for flavouring hot drinks, such as hot rum-andwater, and a few drops of it has a marked effect in making a bowl of punch. When lemons cannot be obtained, essence of lemon will be found very valuable. Essence of lemon is also used for flavouring custards. In making lemon custards I would strongly recommend the cook never to drop the essence into the mixture direct, but to drop it first into a spoon. By this means, should accidentally too great a quantity fall, the error can be easily rectified. Essence of lemon assists in making a very agreeable refreshment for a hot day, and it is also a capital medium for conveying a valuable medicine, which in summer is often recommended by medical men. A very nice refreshing drink, suitable for persons suffering from feverish cold, accompanied by sore throat, can be made as follows : A few drops of essence of lemon, a little sugar, and a few drops of dilute sulphuric acid. I wish to avoid as much as possible in the present work interfering with medicine or receipts. The amount of sulphuric acid that should be added must depend on the doctor’s orders, and not on the fancy of the person who mixes the drink.