LEMON CARROTS
Old carrots may be used for this dish, and are really better than the
new ones. Pare and cut into dice, and simmer in salted water until
tender, but not pulpy. Drain, return to the fire, and for one pint of
carrots add one teaspoon of minced parsley, a grating of loaf sugar,
one-half teaspoon of paprika, one tablespoon of butter and the juice of
half a lemon. Heat through, shaking the dish now and then, so that each
piece of the vegetable will be well coated with the mixture or dressing.
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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... LEMON CARROTS
Old carrots may be used for this dish, and are really better than the new ones. Pare and cut into dice, and simmer in salted water until tender, but not pulpy. Drain, return to the fire, and for one pint of carrots add one teaspoon of minced parsley, a gr... LEMON CRACKERS. MRS. A. O. JOHNSON.
Three cups of sugar, one cup of lard, one pint of sweet milk, two eggs, five cents worth of lemon oil, five cents worth of baking ammonia. Pound the ammonia fine, and pour on it half a teacup of boiling water. Mix as stiff as bread; roll out, and cut. ... LEMON CRACKERS. MRS. E. S. JORDAN.
Two and three-fourths cups of granulated sugar, one cup of butter, one pint of sweet milk, one cup of lard, three eggs, five cents worth of lemon oil, five cents worth carbonate of ammonia, a pinch of salt. Mix stiff, and roll thin; stick with a fork, and... LEMON CREAM CAKE. MRS. C. H.
One-half cup butter, two cups sugar, one cup sweet milk, three eggs (yolks and whites beaten separately), three cups flour, three teaspoonfuls baking powder. FILLING.--One cup sugar, two teaspoonfuls butter, two eggs, and the grated rind and juice of two ... LEMON CREAM FILLING
Put on to boil the yolks of five eggs, one-half cup of granulated sugar, the juice of three lemons and grated rind of one, and about a brandy glass of water. Stir constantly so as to prevent curdling. When it has thickened and comes to a boil take it from... LEMON CUSTARD
From MRS. NANCY HUSTON BANKS, of Kentucky, Alternate Lady Manager-at-Large. One cup white sugar, one cup thick cream, whites of five eggs, two teaspoonfuls baking powder, flour to make a stiff batter; bake in small custard cups. ... LEMON EXTRACT
Take the peel of half a dozen lemons and put in alcohol the same as for vanilla. ... LEMON FISH
Boil three tablespoons of vinegar, one sliced onion, six whole peppers, salt, one piece of stick cinnamon, and a little water, then add sliced fish. When fish has boiled twenty minutes remove and arrange on platter. Strain the gravy and add the well-beate... LEMON GINGER SHERBET
Shave very thin bits of the yellow peel from two lemons, being careful not to get any of the white. Cut eight lemons (using the first two) into halves, extract seeds and press out the juice. Cut one-fourth pound of ginger in strips. Boil until clear, four... LEMON HONEY
The juice of 3 lemons, mixed with 3 cups of sugar. Add 3 eggs, beating 1 in at a time. Add 2 cups of water and 2 tablespoonfuls of butter. Cook all together 20 minute, until thick as honey. ... LEMON ICE
Take six large, juicy lemons and grate peel of three lemons; two oranges, juice of both, and peel of one; squeeze out every drop of juice and steep the grated peel of lemon and orange in juice for an hour. Strain and mix in one pint of sugar. Stir until d... LEMON ICE CREAM
1 quart of cream 1/2 pound of sugar 1 orange 2 wineglassfuls of maraschino 2 drops of Angostura Bitters, or 1/2 teaspoonful of extract of wild cherry Put the sugar and half the cream in a double boiler, and stir until the sugar i... LEMON ICE. MRS. H. T. VAN FLEET.
To one quart of water, add four cups of sugar; let this come to boiling point; let cool; strain through a cloth; add the juice of six lemons, and juice of two oranges; beat the whites of six eggs to a stiff froth. Put the syrup in the freezer; then add t... LEMON JELLY
4 eggs 1/2 cup powdered sugar 1 cup cooked prunes Whip egg whites to stiff froth; add sugar slowly, beating continually; add prunes which have been stoned and chopped; whip until very light. Bake in pudding dish in moderate oven about 10 minutes. Serve co... LEMON JELLY CAKE. IVA FISH.
Yolks of three eggs, and one cup of sugar, well beaten; one cup of flour, one heaped teaspoon of baking powder; about one-half cup of water, a little salt, whites of three eggs, well beaten. JELLY.--Juice and grated rind of one lemon, one cup of sugar, on...