Lemonade Milk.— Dissolve half a povmd
of loaf sugar in thi-ee-quarters of a pint of
water. Add three-quarters of a pint of cold
milk, a quarter of a pint of strained lemon-
juice✪ Lemonade, Effervescing, and a quarter of a pint of any light wine.
Mix thoroughly, and pass the liqiud through a
jelly-bag. Time, half an hour to prepare.
Probable cost, about 6d., exclusive of the wine.
Sufficient for three pints of lemonade.
Lemonade Milk (another way). — See
Milk Lemonade.
Lemonade, Mock. — Put half a dozen
drops of essence of lemon upon six ounces of
loaf sugar, and add a quarter of an ounce of
tartaric acid. Pour a quart of boiling water✪ Lemonade, Mock
upon them, and mix thoroughl)''. Tune, about
three minutes to prepare. Probable cost, 2d.
Sufficient for a quart of lemonade.
Lemonade, Nourishing. — Pub the
yellow rind of two fresh lemons upon three or
four lumps of sugar. Put them into a jug,
add five ounces of loaf sugar, and pour over
them a pint of boihng water. When cool,
strain the liquid, and stii- into it a quarter of a
pint of lemon-juice, a quarter of a pint of
sherry, and four well-beaten eggs. Mix
thoroughly, and the lemonade is ready for use.
Time, about an hour to prepare. Probable cost,
LEM
(378)
LET
exclusive of the sherry, Is. Sufficient for a
quart of lemonade.
Lemonade, Portable. — Rub the rind of
a large fresh lemon upon thi-ee ounces of loaf
sugar. Crush it to powder, and mix with it
half an ounce of tartaric acid. \Arhen thoroughly
blended, put the powder into a glass bottle,
and cork closely. It will keep for some time.
When wanted for use, stii- a spoonful of the
powder into a glassful of water. Time, half an
hour to prepare. Probable cost, 4d. Sufficient
for a dozen tumblers of lemonade.
Lemonade Syrup.— Rub the yellow rind
of six lemons upon a pound of loaf sugar.
Moisten it with half a pint of water, and stir
over the fire until the sugar is dissolved and
the syrup is quite clear, then draw the sauce-
pan to the side of the fire, add the strained
juice of twelve lemons✪ Lemonade Syrup, and simmer gently for
two or three minutes, but the syrup must not
boil after the juice is added. Bottle at once,
and when cold cork closely. Time, an hour
to prepare. Probable cost. Is. 6d. Sufficient,
mix a table-spoonful of the sjTup with half a
tumblerful of water.
Lemons, To Keep for Use {see Lemon
Peel, To Keep for Use ; and also Lemon, Whole,
To Keep for Use).
Lentil. — Lentils, though little used in Eng-
land, excepting as food for pigeons, are cultivated
on the Continent for soups and maigre dishes.
They are best of a good size, and j^oimg. To
prepare them, wash a pint of lentils. Put them
into" cold salted water, and let them boil for
half an hour. Drain the water away, and let
them stew until tender. Pour the water off
once more, boil them with a little good gra\y,
and serve quite hot. They are seldom offered
for sale. Sufficient for two or three persons.
Lentil Soup. — Wash a pint of lentils,
and make them into a puree by boihng them
in as much water as will cover them, with
LENTIL PLANT. ✪ Lentil Soup
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Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Lemonade Milk.— Dissolve half a povmd
of loaf sugar in thi-ee-quarters of a pint of
water. Add three-quarters of a pint of cold
milk, a quarter of a pint of strained lemon-
juice, and a quarter of a pint of any light wine.
Mix thoroughly, and pass the liqiud through a
jelly-bag. Time, half an hour to prepare.
Probable cost, about 6d., exclusive of the wine.
Sufficient for three pints of lemonade.
Lemonade Milk (another way). — See
Milk Lemonade.
Lemonade, Mock. — Put half a dozen
drops of essence of lemon upon six ounces of
loaf sugar, and add a quarter of an ounce of
tartaric acid. Pour a quart of boiling water
upon them, and mix thoroughl)''. Tune, about
three minutes to prepare. Probable cost, 2d.
Sufficient for a quart of lemonade.
Lemonade, Nourishing. — Pub the
yellow rind of two fresh lemons upon three or
four lumps of sugar. Put them into a jug,
add five ounces of loaf sugar, and pour over
them a pint of boihng water. When cool,
strain the liquid, and stii- into it a quarter of a
pint of lemon-juice, a quarter of a pint of
sherry, and four well-beaten eggs. Mix
thoroughly, and the lemonade is ready for use.
Time, about an hour to prepare. Probable cost,
LEM
(378)
LET
exclusive of the sherry, Is. Sufficient for a
quart of lemonade.
Lemonade, Portable. — Rub the rind of
a large fresh lemon upon thi-ee ounces of loaf
sugar. Crush it to powder, and mix with it
half an ounce of tartaric acid. \Arhen thoroughly
blended, put the powder into a glass bottle,
and cork closely. It will keep for some time.
When wanted for use, stii- a spoonful of the
powder into a glassful of water. Time, half an
hour to prepare. Probable cost, 4d. Sufficient
for a dozen tumblers of lemonade.
Lemonade Syrup.— Rub the yellow rind
of six lemons upon a pound of loaf sugar.
Moisten it with half a pint of water, and stir
over the fire until the sugar is dissolved and
the syrup is quite clear, then draw the sauce-
pan to the side of the fire, add the strained
juice of twelve lemons, and simmer gently for
two or three minutes, but the syrup must not
boil after the juice is added. Bottle at once,
and when cold cork closely. Time, an hour
to prepare. Probable cost. Is. 6d. Sufficient,
mix a table-spoonful of the sjTup with half a
tumblerful of water.
Lemons, To Keep for Use {see Lemon
Peel, To Keep for Use ; and also Lemon, Whole,
To Keep for Use).
Lentil. — Lentils, though little used in Eng-
land, excepting as food for pigeons, are cultivated
on the Continent for soups and maigre dishes.
They are best of a good size, and j^oimg. To
prepare them, wash a pint of lentils. Put them
into" cold salted water, and let them boil for
half an hour. Drain the water away, and let
them stew until tender. Pour the water off
once more, boil them with a little good gra\y,
and serve quite hot. They are seldom offered
for sale. Sufficient for two or three persons.
Lentil Soup. — Wash a pint of lentils,
and make them into a puree by boihng them
in as much water as will cover them, with
LENTIL PLANT.