Cassell's dictionary of cookery

Lemon and Rhubarb Jam. — Rhubarb jam is very much improved if flavoiired with lemon-rind. Wipe the rhubarb very dry — if old, it must be skinned — cut it into small pieces, and weigh it. AUow a pound of sugar, the rind of half a large lemon, chopped small, and half an ounce of bitter almonds to each pound and a quarter of rhubarb ; boil all together very gently, until the sugar is dissolved, and keep stirring, to prevent burning ; the jam may then be allowed to boil more quickly. When done, put it into jars, cover with oiled and egged or gummed papers, and store in a cool, dry place. Rhubarb jam should be used quickly, as it does not keep weU. Time to boil the fruit, reckoning from the time when the sugar is dissolved, and it simmers equally all over, an hour for young rhubarb, an hour and a half for old. Probable cost, 6d. per pound. Sufficient, a pint of sliced rhubarb for a pound of jam. Lemon Biscuits. — Rub the rind of a large fresh lemon upon a quarter of a pound of loaf sugar, then crush it to powder. Work three ounces of fresh butter into half a pound of fine flour, add the powdered sugar, and the yolks of three eggs, well beaten. When thoroughly mixed, add last of all the whites of the eggs, whisked to a firm froth ; stir all briskly for two or three minutes, then drop the cakes upon a baking-sheet, a little apart from each other, and bake in a moderate oven. Two or three ounces of currants may be added, if liked. Time to bake, twenty minutes. Probable cost, lOd. Sufficient for a dozen and a half biscuits. Lemon Blancmange. — Take the thin rind of two fresh lemons, and put it into a basin with a quarter of a pint of water, the strained juice, and a quarter of a pound of sugar, and let it stand for an hour or more. Dissolve half an ounce of isinglass or gelatine in a quarter of a pint of water, and when nearly cold mix it with the lemon-water. Add the yolks of three eggs, beaten up with half a pint of thick cream, put the mixture into a jug, place it in a pan of boiling water, and stir it over the fire for ten minutes ; then pour it out, stir it again until nearly cold, to prevent it skinning, and put it into a wet mould. Time to prepare, an hour and a half. Probable cost, Is. lOd. Sufficient for a pint of blancmange. Lemon Blancmange (another way).— Put half a pint of milk into a saucepan with the thin rind of a lemon and two ounces of ground rice, and stir over the fire until the mixture thickens. Add some custard made with half a pint of milk and the well-beaten, yolks of three eggs, and mix both custard and ground rice thoroughly ; sweeten with a quarter of a pound of sugar, add half an ounce of isinglass or gelatine, dissolved in another half -pint of miUc, and when nearly cold stir in the strained, lemon- juice. Put the mixture into an oiled mould, and turn it out when wanted. Time, an hour to prepare. Probable cost, Is. 2d. Sufficient for a quart mould. Lemon Brandy (for flavouring custards and sweet dishes). — Take the thin rind of half a dozen fresh lemons, and put them in a bottle with a pint of brandy. Let them infuse for six weeks, then strain the liquid, and put it in small bottles, cork and seal securely, and put aside for use. Probable cost, lemons, Id. each. Sufficient for a pint of lemon brandy. Lemon Brandy (another way) . — See Brandy, Lemon.