Cassell's dictionary of cookery

Lemon Bread Pudding, Baked.— Grate six ounces of the stale crumb of bread very finely, mix with it three table-spoonfuls of sugar and the grated rind of a fresh lemon ;. add a quarter of a pound of butter, and stir all over the fire for a few minutes. Let it cool, then add the strained juice of the lemon, and four well-beaten eggs, omitting the whites of two. Butter a pie-dish, pour in the mixture, and bake in a moderate oven. Time to bake, about an hour. Probable cost, Is. Sufficient for four or five persons. Lemon Bread Pudding, Boiled.— Shred a quarter of a pound of beef suet very finely, add a pinch of salt, six ounces of finely grated bread-crumbs, a table-spoonful of flour^ three table-spoonfuls of moist sugar, the finely minced rind and strained juice of a lemon, half a pint of milk, and two eggs well beaten. Mix thoroughly. Butter a plain pudding-mould rather thickly, ornament the inside with raisins, candied fruit, or sliced lemon-rind, pour in the pudding, cover it with a floured cloth, plungeit into boiling water, and let it boil quickly until done enough. Turn it out on a dish, and send to table a sauce made as follows, poured round it : — Put the thin rind and juice of a lemon in half a pint of water, add two table-spoonfuls of sugar, and simmer gently over the fire for twenty minutes ; add two or three drops of cochineal and a table-spoonful of gin, and it is ready to serve. Time to boil, three hours. Probable cost, 8d. Sufficient for three or four persons. Lemon Bread Puddings, Boiled. (another way).— ^Mix half a pound of grated bread-crumbs, with a quarter of a pound of finely-shred suet or beef marrow. Add a pinch of salt, two table-spoonfuls of sugar, the grated rind and strained juice of a fresh lemon, a table-spoonful of flour, and three well-beaten eggs. Beat for ten minutes. Divide the mixture into half a dozen balls, tie these in small floured cloths, plunge them into boiling water, and boil quickly. Serve with brandy sauce. LEM (370) LEM Time to boil, an hour. Probable cost, 8d. Sufficient for four or five persons. Lemon Cake. — Beat the yolks of six eggs thoroughly. Add haK a pound of sifted sugar, the grated rind of a lemon, and two tablespoonfuls of orange-flower water. Beat all together for some minutes. Dredge in gradually six ounces ot flour, add the strained lemon juice and the whites of the eggs whisked to a firm froth. Mix thoroughly, put the mixture into buttered tins, and bake immediately. Time to bake, about an hour. Probable cost, Is. Sufficient for a pint mould. Lemon Cake, Rich. — Beat three-quarters of a pound of fresh butter to a cream. "Work into it six ounces of dried flour, and add three-quarters of a pound of powdered sugar, the grated rind of two lemons, and the wellbeaten yolks of nine eggs. \Vhen thoroughly mixed, stir in the white of six eggs, beaten to a firm froth, and two table-spoonfuls of brandy. Put the mixture into a well-buttered mould, and bake in a moderate oven. Time to bake, nearly an hour. Probable cost, 2s. 6d. Sufficient for a pint and a half mould. Lemon Calf's Foot Jelly [see CaK's Foot Jelly, Lemon).