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Lemon Sponge(Desserts.) - (My Recipes Tried And True)
One half box gelatine, juice of three lemons, one pint of cold water,
one half pint of hot water, two teacups of sugar, whites of three eggs.
Soak one-half box of gelatine in the pint of cold water ten minutes;
then dissolve on the fire adding the juice of the lemons with the hot
water and sugar. Boil all together two or three minutes; pour into a
dish, and let it remain until nearly cold and beginning to set; then add
the whites of eggs well beaten and whisk ten minutes. When it becomes
the consistency of sponge, wet the inside of cups with the white of
eggs, pour in the sponge and set in a cold place. Serve with thin
custard, made with the yolks of four eggs, one tablespoonful of
cornstarch, one-half teacup of sugar, one pint of milk, teaspoonful of
vanilla. Boil until sufficiently thick and serve cold over the sponge.
The sponge should be allowed to stand twenty-four hours.
Lemon SpongeTo an ounce of Nelson's Gelatine add one pint of cold water, let it
stand for twenty minutes, then dissolve it over the fire, add the rind
of two lemons thinly pared, three-quarters of a pound of lump sugar,
and the juice of three lemons; boil all together two minutes, strain it
and let it remain till nearly cold, then add the whites of two eggs well
beaten, and whisk ten minutes, when it will become the consistence of
sponge. Put it lightly into a glass dish immediately, leaving it in
appearance as rocky as possible.
This favourite sweetmeat is also most easily and successfully made with
Nelson's Lemon Sponge. Dissolve the contents of a tin in half-a-pint of
boiling water, let it stand until it is on the point of setting, then
whip it until very white and thick.
If any difficulty is experienced in getting the Lemon Sponge out of the
tin, set it in a saucepan of boiling water for fifteen minutes. In cold
weather also, should the sponge be slow in dissolving, put it in a
stewpan with the boiling water and stir until dissolved; but do not boil
it. It is waste of time to begin whipping until the sponge is on the
point of setting. A gill of sherry may be added if liked, when the
whipping of the sponge is nearly completed. Put the sponge into a mould
rinsed with cold water. It will be ready for use in two or three hours.
A very pretty effect is produced by ornamenting this snow-white sponge
with preserved barberries, or cherries, and a little angelica cut into
pieces to represent leaves.
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