LAMPLICH
Make a mince-meat by chopping finely eight medium-sized apples, one-half
pound each of raisins, currants and sugar, a little citron peel, two or
three cloves and one teaspoon of powdered cinnamon.
Cut some good puff paste into little triangles and fill with the mince,
turning the corners of the paste over it so as to make little puffs.
Place these closely together and on a buttered baking-dish until it is
full. Now mix two tablespoons of melted butter with one teacup of thick
syrup flavored with essence of lemon, and pour it over the puffs. Bake
until done in a rather slow oven.
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LAFAYETTE GINGERBREAD
A pint of molasses. One pound of fresh butter. Two pounds and a half of flour, sifted. A pint of milk, A small tea-spoonful of pearl-ash, or less if it is strong. A tea-cup full of ginger. Cut the butter into the flour. Add the ginger. Having ... LALLA ROOKH
1/2 pound of sugar 1 pint of water 1 pint of cream 1/2 pint of chopped mixed candied fruits 1 teaspoonful of vanilla 4 tablespoonfuls of sherry Yolks of six eggs Pour the sherry over the fruit. Beat the yolks until creamy.... LAMB AND MACARONI
Dilute one can of concentrated tomato sauce with one quart of water; mince two medium-sized onions very fine and fry slowly in olive oil or drippings until they are a golden brown, and add to tomatoes. Fry one and one-half pounds of lean neck of lamb in a... LAMB AND PEAS.
Take the best end of a neck of lamb, either keep it whole or divide it into chops as may be preferred, put it into a saucepan with a little chopped onion, pepper, salt, and a small quantity of water; when half done add half a peck of peas, half a lettuce ... LAMB AND SPREW.
Take a fine neck or breast of lamb, put it in stewpan with as much water as will cover it, add to it a bundle of sprew cut in pieces of two inches in length, a small head of celery cut small, and one onion, pepper, salt, and a sprig of parsley, let it sim... LAMB CHOPS
From MRS. ROBT. B. MITCHELL, of Kansas, Lady Manager. Brush three ounces of melted butter over the inner part of a well trimmed quarter of lamb, and strew thick with finely grated bread crumbs, seasoned with salt, pepper and parsley; roll and skewer four ... Lamb Chops a la Nesselrode
Trim carefully one dozen young lamb chops. Fry in butter three tablespoonfuls of marrow, some chopped mushrooms and eschalots. Then add a glass of sherry and stir it well before adding also a cup of rice, four cups of stock, several sweet Chili peppers ch... Lamb Cutlets a la Condi
Lard lamb cutlets with strips of truffle, anchovy and gherkin. Make a dressing of bread crumbs, mushrooms, capers, chives, a little shallot all chopped very fine, pepper, salt and butter. Put this on each side of the cutlets and cover with crepinette. Bro... Lamb Cutlets Duchesse
Fry one dozen lamb chops in butter and set aside to cool. Put in a stew pan two ounces of butter with half a can of mushrooms, one small onion and a teaspoonful of parsley, all minced fine; salt, pepper, cayenne and a little mace. Cook this gently for ten... LAMB CUTLETS WITH CUCUMBERS.
Take two fine cucumbers, peel and cut them lengthways, lay them in vinegar for an hour, then stew them in good stock till tender, when stir in the yolks of two or three eggs, a little flour and essence of lemon, which must all be first mixed up together w... LAMB SALAD
Cold Roast Lamb 2 Lettuces--1d. 1 Tomato--1/2d. 12 Capers--1/2d. 2 Eggs--2d. Remoulade Dressing--3d. Total Cost--7d. Cut the lamb into small pieces and lay it in a bowl. Cut the tomato into thin slices and lay it over, then the capers choppe... LAMB SALAD
Cut fresh-cooked beef's tongue or calf's tongue into dice. Have ready peeled perfectly round smooth tomatoes, take out the core and scoop out the seeds. Fill each tomato with the cubes of tongue, sprinkle over a teaspoonful of lemon juice and a little sal... Lamb Stew with Tomatoes
1 quart of bits of cold left-over lamb or mutton 1 pint of green peas 1 quart of water 3 stalks of mint 1 teaspoonful of onion juice 1 teaspoonful of salt 1 saltspoonful of pepper Put the lamb, water and all the seasoning into a saucepan. Shell and wash t... LAMB STEW--TOCANE
Brown slices of leek or young onions in one tablespoon of drippings, add neck or breast of lamb, cut in small pieces; season with white pepper, salt and parsley; cook until tender, just before serving season with dill. ... Lamb with Macaroni
Cover the bottom of a baking pan with slices of bacon. Place on them a breast of young lamb and cover it with slices of bacon and thin slices of a peeled lemon. Season with salt and pepper, add a small onion minced and a cup of stock. Cover and bake slowl... LAMBS' SWEETBREADS IN PAPER CASES
2 pairs of calves' sweetbreads 1 can of French peas 3 tablespoonfuls of butter 2 tablespoonfuls of glaze 1 teaspoonful of salt 1 saltspoonful of pepper Wash the sweetbreads and soak them in cold water; cut them apart and trim... LAMPLICH
Make a mince-meat by chopping finely eight medium-sized apples, one-half pound each of raisins, currants and sugar, a little citron peel, two or three cloves and one teaspoon of powdered cinnamon. Cut some good puff paste into little triangles and fill wi... LAMPLICH.
Take half a pound of currants, the same quantity of raisins and sugar, a little citron, ground cloves and cinnamon, with eight apples finely chopped; mix all together, then have ready a rich puff paste cut into small triangles, fill them with the fruit li... LAVENDER WATER
Peel finely the rinds of five large lemons, or of six small ones, then throw on it a pound of loaf sugar that you have freshly pounded, two ounces of bitter almonds, chopped and pounded; mix these with two quarts of the best Schnappes or Hollands, and add... LAWS ABOUT CEREALS
To discover if cereals such as barley, wheat, oats, farina or cornmeal are kosher, place them on a hot plate, if no worms or other insects appear they are fit to be eaten, if not, they must be thrown away. If flour is mildewed it must be destroyed. ... LEAF PUFFS
Cream one cup of butter until soft, add two cups of sifted flour, mix well, and add just enough sweet cream to make a nice dough, not too soft. Roll thin, cut in long strips or squares, bake in long pans in a moderately hot oven. When light brown, draw to... LEBKUCHEN
Four eggs, one pound of brown sugar; beat well. Add one-eighth pound of citron shredded, one-eighth pound of shelled walnuts (broken), one and one-half cups of flour, one teaspoon of baking-powder, two teaspoons of cinnamon, one-fourth teaspoon of allspic... LEEK SOUP
Put a small piece of butter in saucepan and then six or eight leeks cut in small pieces. Keep turning for about five minutes so they will get brown; add water for amount desired; season with salt and pepper and put in piece of stale bread. Strain through ... LEEK SOUP
(Eight to ten persons) Peel three pounds of vegetables. Put them in a large pot with all the vegetables that you can find, according to the season. In the winter you will take four celeries, four leeks, two turnips, a cabbage, two onions, pepper and salt,... LEFT-OVER CEREALS
Oatmeal, hominy, cracked wheat, and other cereals which are left over can be added next day to the fresh stock, for they are improved by long boiling and do not injure the new supply, or such as is left can be molded in large or in small forms, and served... LEFT-OVER MEAT
There are many ways to utilize left-over meat. Indeed, not one particle of meat should ever be wasted. Cold roasts of beef, lamb, mutton or any cold joint roasted or boiled may be made into soups, stews, minces or used for sandwiches, or just served cold ... Left-Over Tomatoes
Raw cucumbers are easily wilted, and are then unfit for serving. Soak them in pure cold, unsalted water until serving time. Pass French dressing in a separate dish. In this way the "left-overs" may be placed in the refrigerator and used next day as an add... LEKACH
This recipe is one that is used in Palestine. It makes a honey cake not nearly as rich as those in the foregoing recipes for honey cakes, but will very nicely take the place of a sweet cracker to serve with tea. Take three cups of sifted flour, one-quarte... LEMON BISCUITS
1/2 lb. Flour 3 oz. Dripping--1d. 1 teaspoonful Baking Powder 3 oz. Sugar--1d. 1 Lemon--1d. 1 Egg--1d. Total Cost--4d. Time--10 Minutes. Rub the dripping into the flour, stir in the sugar and baking powder, and grate over the rind of the l... LEMON BOUILLON. LOUISE KRAUSE.
A DELICATE SOUP.--Take soup meat, put on to cook in cold water; boil until very tender; season with salt. Into each soup plate slice very fine one hard boiled egg and two or three very thin slices of lemon. Strain the meat broth over this and serve hot, ... LEMON CAKE
Rub to a cream one-half cup of butter with one and one-half cups of pulverized sugar and add gradually the yolks of three eggs, one at a time, and one-half cup of sweet milk. Sift two cups of flour with one teaspoon of baking-powder, add alternately with ... LEMON CAKE. MRS. T. H. LINSLEY.
Three cups of powdered sugar, and one cup of butter rubbed to a cream. Stir in the yolks of five well-beaten eggs. Dissolve one teaspoon of salaratus in a teacup of milk; add this, and then the juice and grated rind of one lemon, and the whites of the eg...