Fruit recipes

Quarter the lemons, cutting not quite through rind at base (so that the quarters will remain attached) and place in each one teaspoon of salt. Put them in the sun or near stove where they will get a steady but slow, moderate heat. Leave them until they look black and dried, then place in the jars in which they are to be sealed. Pour over them boiling vinegar to which has been added spice to taste, including a little chopped onion, white mustard seed, ginger, cloves, nutmeg, and cinnamon. As pickled lemons will swell to their original size in the vinegar more of the latter must be added than for the usual pickle. These should be put up a twelvemonth before using. SIMPLE LEMON CUSTARD (Without Lemon Juice) To one quart of boiling milk (in double boiler), add onehalf teaspoon salt, one-half cup sugar, rind of two lemons, grated, and, last, one heaping tablespoon cornstarch which has been dissolved in a little cold water or milk. Now stir in lightly one egg (beaten separately), first the yolk and then—very lightly indeed—the stiff-whipped white, and immediately remove from the stove. When cool place on ice. This is delicate and refreshing and much more acceptable to many than where the lemon juice is used. LEMON “CUSTARD” (With Lemon Juice) To one quart of boiling water add one tablespoon of butter, one cup of sugar, two heaping teaspoons of cornstarch (dissolved in cold water), and the grated rind and juice of two lemons. Beat three eggs separately and add the yolks to the above. If the pudding is to be baked it should be removed at this stage from the fire and poured into the baking-dish, remaining in the oven until the custard is set, when a meringue made of the whipped whites of the eggs and two tablespoonfuls of sugar is to be poured over the top and browned. The pudding is equally delicious not baked, however. In this case the whipped whites should be lightly beaten in on being removed from the stove and when somewhat cool, poured into a glass dish and later set on ice. Serve with cream or wine sauce. EGGLESS LEMON PIE OR PUDDING (A Novelty) To the juice and grated rind of two lemons add one cup each of cold water, sugar, and grated, raw, Irish potato. When used as a pie bake with upper crust only. As a pudding use no crust but sprinkle with sugar and bits of butter and when baked serve with cream. LEMON CHEESE FOR TARTLETS To the juice and grated rind of two lemons add beaten yolks of three eggs, one cup of sugar, and a half-cup of butter. Beat well and cook in double boiler until thick. LEMON CREAM PIE Heat to boiling point one cup of water, adding juice and grated rind of two lemons with one cup of sugar. Stir well together and add one tablespoon of cornstarch dissolved in cold water Let this boil up once then remove and cool. Have the under-crust baked by the time the above is cool, then add to the mixture the beaten yolks of three eggs, place the custard in the crust and bake one-half hour. When done remove from oven, let cool, then place on top a meringue made of the whipped whites of the eggs and onehalf cup of sugar, and brown in oven. LEMON RICE PUDDING To one quart of cold milk add two (small), level tablespoonfuls of rice, the grated rind of two lemons, and one-half cup of sugar. Let cookin double boiler until rice grains are well filled out and tender, then place in baking dish and bake for an hour, stirring the pudding a number of times meanwhile (even though a light brown skin forms repeatedly) till the last fifteen minutes, when it should be allowed to brown. Add more sugar if not sweet as desired on placing in oven. This will be creamy and delicate. LEMON SAGO AND TAPIOCA