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Lemon Cream(Creams.) - (The Cookery Blue Book)1 large lemon, 4 eggs, 4 tablespoons sugar, 3 of water. Beat yolks and sugar, add juice and rind of lemon, and water. Let simmer till it thickens. Beat whites of eggs stiff with 2 tablespoons of sugar, and stir into the custard while warm. Other RecipesLemon Cream Sherbet1/4 cup cream2 tablespoons cold water 1/2 grain saccharine dissolved in 1/2 teaspoon cold water 4 drops lemon juice Few grains salt Mix ingredients in order given and freeze. Other RecipesLemon CreamCream together the yolks of five (5) eggs and four (4) tablespoons ofsugar. Add the grated rind of one (1) lemon and the juice of one and one-half (1 1/2) lemons. Dissolve 1 teaspoon of gelatine in a very little water, while hot stir into the pudding. Let stand till it thickens, then add the beaten whites of the eggs. Serve in individual sherbet cups. MRS. RAYMOND ROBINS. Other RecipesLemon CreamPare four fresh lemons very thin, so as to get none of the white part.Soak the rinds twelve hours in half a pint of cold water, then add the juice of the lemons, and half a pint more of cold water. Beat to a froth the whites of eight eggs, and the yelks of three--strain the lemon-juice and water, mix it with the eggs--set the whole on a few coals, sweeten it with double refined sugar, stir it till it grows thick, then take it from the fire, stir it till cold--serve it up in glasses. Other RecipesLemon Cream No 1Take five large lemons and rasp off all the outside; then squeeze thelemons, and put what you have rasped off into the juice; let it stand two or three hours, if all night the better. Take eight whites of eggs and one yolk, and beat them well together; put to it a pint of spring water: then mix them all, and sweeten it with double-refined sugar according to your taste. Set it over a chaffing-dish of coals, stirring it till it is of a proper thickness; then dish it out. Be sure not to let it boil. Other RecipesLemon Cream No 2Pare three smooth-skinned lemons; squeeze out the juice; cut the peel insmall pieces, and put it to the juice. Let it stand two or three hours closely covered, and, when it has acquired the flavour of the peel, add to it the whites of five eggs and the yolks of three. Beat them well with two spoonfuls of orange-flower water; sweeten with double-refined sugar; strain it; set it over a slow fire, and stir it carefully till it is as thick as cream; then pour it into glasses. Other RecipesLemon Cream No 3Set on the fire three pints of cream; when it is ready to boil, take itoff, and squeeze a lemon into it. Stir it up; hang it up in a cloth, till the whey has run out; sweeten it to your taste, and serve it up. Other RecipesLemon Cream No 4Take the sweetest cream, and squeeze in juice of lemon to your taste:put it into a churn, and shake it till it rises or ferments. Sweeten it to your taste, but be sure not to put any sugar before you churn it, for that will hinder the fermentation. Other RecipesLemon Cream No 5Pare two lemons, and squeeze to them the juice of one larger or twosmaller; let it remain some time, and then strain the juice to a pint of cream, and add the yolks of four eggs beaten and strained; sweeten it, and stir it over the fire till thick. You may add a little brandy, if agreeable. Other RecipesLemon Cream Without CreamSqueeze three lemons, and put the parings into the juice; cover and letit remain three hours; beat the yolks of two eggs and the whites of four; sweeten this; add a little orange-flower water, and put it to the lemon-juice. Set the whole over a slow fire till it becomes as thick as cream, and take particular care not to let it boil. Other RecipesLemon Cream FrothedMake a pint of cream very sweet, and add the paring of one lemon; let itjust boil; put the juice of one large lemon into a glass or china dish, and, when the cream is nearly cold, pour it out of a tea-pot upon the juice, holding it as high as possible. Serve it up.
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