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(Mushroom Sauce.--add One-half Cu) - (The International Jewish Cook Book)

Boil some soup stock with a few slices of lemon, a little sugar and
grated nutmeg; add chopped parsley; thicken with a teaspoon of flour or
yolk of egg. Mostly used for stewed poultry.

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Put on to boil one and one-half cups of water with juice of two lemons,
sweeten to taste, add a few small pieces of cinnamon bark; when boiling
stir in three teaspoons of cornstarch that have been dissolved in a
little cold water. Boil a few minutes, then pour over the well-beaten
yolks of two eggs, stirring all the time. Stir in stiffly-beaten whites
of eggs, and pour over and around puffs when cold. Serve cold.

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Boil one cup of sugar with one-half cup of water, rind of one lemon,
juice of two, and one-half teaspoon of butter. When boiling stir in a
scant teaspoon of cornstarch dissolved in a little cold water. Serve
hot. Serve with puddings or fritters.

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Boil the strained juice of two lemons and the grated peel of one with a
cup of sugar and one glass of white wine or water. When boiled to a
syrup add the yolks of three eggs well beaten, also half of the whites
beaten to a froth. Use the other half of the stiffly-beaten whites,
sweetened with powdered sugar, to decorate the sauce. Serve immediately.

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Boil 1 cup of well-washed rice in 6 or 8 cups of rapidly-boiling
water, until tender. The rice, when cooked and drained, should fill 3
cups. Prepare a cream sauce of 1 pint of milk, 3 heaping
tablespoonfuls of flour and 2 tablespoons of butter and 2 egg yolks.
Stir in 3 cups of flaky, cooked rice, while rice is still hot. When
the mixture has cooled, mold into small cone shapes with the hands,
stand aside until perfectly cold. Dip the croquettes into the whites
of eggs, then roll them in fine, dried bread crumbs and fry in deep
fat. If a cube of bread browns in the fat in a little longer time than
a half minute, the fat is the right temperature. Eighteen croquettes
were made from this quantity of rice.
Lemon Sauce--To serve with rice croquettes, cream together 1/2 cup of
sugar, 1 tablespoonful of butter, 1 egg, 2 cups of boiling water was
added and all cooked together until the mixture thickened. When cooled
slightly add the juice and grated rind of one lemon. Serve in a
separate bowl, and pass with the croquettes.

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Dutch Apple Cake Lemon Sauce


One pint of flour, one half teaspoon salt, one and one half teaspoons

baking powder, butter size of an egg; sift flour, salt and baking powder

together then rub in the butter thoroughly; beat one egg light with

two-thirds of a cup of milk and stir into the dry mixture; spread one

half inch thick on a baking pan; pare and core and cut in eight pieces,

four apples and stick them into the dough, in rows, and sprinkle over

them two tablespoons sugar and bake quickly; serve with sauce as

follows: Two cups cold water, ditto of sugar; when it boils, add three

teaspoons of cornstarch dissolved in a little cold water; take from fire

as soon as it thickens and add one tablespoon of butter and the rind and

juice of one lemon, or one teaspoon lemon extract; serve hot.

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Lemon Sauce

Two heaping teaspoonfuls cornstarch, one cup sugar, add two cups boiling

water, let simmer ten minutes, add grated rind and juice of one lemon,

one tablespoonful butter.

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Lemon Sauce

Pare a lemon, and cut it in slices; pick out the seeds and chop them

small: then boil the lemon and bruise it. Mix these in a little gravy;

and add it to some melted butter, with a little lemon-peel chopped fine.

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Lemon Sauce

Make a syrup by boiling for five minutes one cup of sugar with

one-quarter cup of water and a teaspoonful of butter. Removing from the

fire, add the strained juice of half a lemon.

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