Part 156 (2/2)

_Mode_.--Put all the ingredients into a stewpan, carefully grating the lemon-rind and straining the juice. Keep stirring the mixture over the fire until the sugar is dissolved, and it begins to thicken: when of the consistency of honey, it is done; then put it into small jars, and keep in a dry place. This mixture will remain good 3 or 4 months. When made into cheesecakes, add a few pounded almonds, or candied peel, or grated sweet biscuit; line some patty-pans with good puff-paste, rather more than half fill them with the mixture, and bake for about 1/4 hour in a good brisk oven.

_Time_.--1/4 hour.

_Average cost_, 1s. 4d.

_Sufficient_ for 24 cheesecakes.

_Seasonable_ at any time.

LEMON MINCEMEAT.

1293. INGREDIENTS.--2 large lemons, 6 large apples, 1/2 lb. of suet, 1 lb. of currants, 1/2 lb. of sugar, 2 oz. of candied lemon-peel, 1 oz. of citron, mixed spice to taste.

_Mode_.--Pare the lemons, squeeze them, and boil the peel until tender enough to mash. Add to the mashed lemon-peel the apples, which should be pared, cored, and minced; the chopped suet, currants, sugar, sliced peel, and spice. Strain the lemon-juice to these ingredients, stir the mixture well, and put it in a jar with a closely-fitting lid. Stir occasionally, and in a week or 10 days the mincemeat will be ready for use.

_Average cost_, 2s.

_Sufficient_ for 18 large or 24 small pies.

_Seasonable_.--Make this about the beginning of December.

LEMON DUMPLINGS.

1294. INGREDIENTS.--1/2 lb. of grated bread, 1/4 lb. of chopped suet, 1/4 lb. of moist sugar, 2 eggs, 1 large lemon.

[Ill.u.s.tration: LEMON DUMPLINGS.]

_Mode_.--Mix the bread, suet, and moist sugar well together, adding the lemon-peel, which should be very finely minced. Moisten with the eggs and strained lemon-juice; stir well, and put the mixture into small b.u.t.tered cups. Tie them down and boil for 3/4 hour. Turn them out on a dish, strew sifted sugar over them, and serve with wine sauce.

_Time_.--3/4 hour.

_Average cost_, 7d.

_Sufficient_ for 6 dumplings.

_Seasonable_ at any time.

BAKED LEMON PUDDING.

I.

1295. INGREDIENTS.--The yolks of 4 eggs, 4 oz. of pounded sugar, 1 lemon, 1/4 lb. of b.u.t.ter, puff-crust.

_Mode_.--Beat the eggs to a froth; mix with them the sugar and warmed b.u.t.ter; stir these ingredients well together, putting in the grated rind and strained juice of the lemon-peel. Line a shallow dish with puff-paste; put in the mixture, and bake in a moderate oven for 40 minutes; turn the pudding out of the dish, strew over it sifted sugar, and serve.

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