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#37 - LEMON

Size: 3" x 5"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


LEMON PIE.--One large lemon; grate off only the yellow and squeeze all the juice. Then add one teacup full of sugar, one teacup and a quarter of water, a pinch of salt, a half teacup of raisins and two teaspoonsful of corn starch. Have upper and lower crust.
    Top crust: two teacupsful of flour, one-half teaspoonful of salt, two-thirds teacupful of lard. Rub all together till mixed thoroughly, then add cold water, teaspoonful at a time, being careful to get it just moist enough to roll without adding more flour, and don't knead or press it more than just to get it together to roll it.

LEMON PUDDING.--Wash half a pound of butter till all the salt is extracted, then mix it well with half a pound of powdered white sugar and a wine-glass of brandy (wine may be used, but it is not as good); grate the rinds of three ordinary size lemons, squeeze their juice; stir them into the butter and sugar, after which add the prepared lemons. Lay a border of puff paste around the pudding dish, then bake from half to three-quarters of an hour. Serve it cold, and grate over it white sugar mixed with a little nutmeg. The latter ingredient, however, is not generally preferred.

LEMON CAKE.--Whip well two and a half cups of sugar and one-half cup of butter; stir in three well-beaten eggs, one grated lemon, a little mace, four cups of flour, one cup of milk, in which a teaspoonful of super-carbonate of soda has been dissolved; mix this well, and bake immediately, half an inch thick, in buttered tins.

LEMONS can be purchased at almost any season in the year, and are grown mostly in the West Indies and Mediterranean Islands.