Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
Lemon. |
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.
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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.
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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.
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LEMONS can be purchased at almost any
season in the year, and are grown
mostly in the West Indies and
Mediterranean Islands.
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