Fruit recipes

Beat to a cream one and a half cups of sugar, one-half cup of butter, adding gradually, the beaten yolks of two eggs, one cup of sweet milk, grated rind of two lemons, three and one-half cups of flour, with a pinch of salt and heaping teaspoonful of baking-powder sifted through the flour, whipping in at the last of the mixing the stiff-beaten white of one egg (a half-teaspoonful of grated nutmeg and cup of raisins may be added sometimes to vary this). To make the icing place one and a half cups of sugar in a saucepan with juice of two lemons and grated rind of one. Boil till it strings from spoon, when pour over the stiff-whipped white of one egg and beat with fork till icing begins to stiffen, then spread on top and sides of cake. LEMON CUSTARD LAYER CAKE Two cups of sugar, one-half cup of butter, one cup of milk, three eggs, one and a half teaspoonfuls of baking-powder, and three cups of flour. This makes four layers. For filling take the juice and grated rind of two lemons, one egg, one cup of sugar and one-half cup of water, one teaspoon of butter and two tablespoons of flour mixed smooth with a little of the water. Boil this together until it thickens (watching carefully), then place between layers. LEMON SNAPS Beat together one cup of sugar, two-thirds cup of butter, adding two eggs, one-half teaspoon of soda dissolved in four tablespoons of hot water, and one tablespoon of lemon juice with grated rind of two lemons. Add sufficient flour to roll soft and thin and bake in a quick oven. LEMON CRACKERS Two cups of sugar, one each of shortening and milk, two eggs, grated rind of three lemons, and two ounces of baking ammonia, with sufficient flour to make a very stiff dough. Roll thin, cut in squares, and bake. LEMON SANDWICHES (Mrs. Rorer) Cut bread in form desired, then place slices in tight box with lemon peel wrapped close to it and between slices. Leave for several hours before using then butter and serve. The butter should also have been prepared with lemon flavouring by placing lemon rinds generously in the butter jar or cup, and when ready to spread the juice of one lemon added for each cup of butter. LEMON CATSUP Mix one tablespoon grated horseradish with the grated rind of four lemons. Add one teaspoon of salt, the juice of the lemons, a dessertspoon each of white mustard seed and celery seed, a few blades of mace, four cloves, and a dash of red pepper. Boil thirty-five minutes, then bottle while hot. In five or six weeks this will be ready to serve with fish. MAITRE D’HOTEL SAUCE FOR FISH With two tablespoons of butter cream in one-half teaspoon of salt, one-eighth teaspoonful of white pepper, and a tablespoon each of lemon juice and powdered parsley. Keep very cold till ready to serve with fish. LEMON ICE To one quart of water add one pint of sugar and boil five minutes. Remove from fire and add juice of three large lemons with one dessertspoon of gelatine dissolved in a little cold water. Stir well and, when cool, freeze. LEMON SHERBET To the syrup given above add juice of three lemons and one orange. The sugar used in the syrup should have been treated as for ‘‘Lemon Sugar for Flavouring”’ or flavoured with a little pure lemon oil. Place in freezerand when half-frozen add the whipped whites of two eggs, then finish freezing. The yolks of the eggs may be added with equally good flavour and make the sherbet more acceptable and nourishing for invalids. FROZEN LEMON CUSTARD Make simple custard (see Introductory Recipes for “Custard’’) or Lemon Custard, and let. cool. Grate three lemons, using this or lemon tincture for flavouring. If the rind is used stir in with the milk before cooking the custard. If tincture is used add just before freezing. (The quantity will depend upon the quality and strength of the flavouring). LEMON ICE CREAM