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 Pie
One cup water, one cup sugar, one lemon, two eggs, one tablespoonful butter, one heaping tablespoonful flour. Bake crust on the outside of pan, first pricking with a fork. Boil sugar and water; add to the beaten yolks of eggs the grated peel of lemo... Lemon Pie
For one pie, take a couple of good sized fresh lemons, squeeze out the juice, and mix it with half a pint of molasses, or sufficient sugar to make the juice sweet. Chop the peel fine, line a deep pie plate with your pastry, then sprinkle on a layer ... Lemon Pie
One heaping tablespoon cornstarch, dissolved in a little cold water; pour on one coffee-cup boiling water, and boil until it puffs up; take off the stove and add two-thirds coffee-cup sugar, yolks of two eggs, small lump of butter, and juice and gra... Lemon Pie
Grate the rind of one lemon, add one tablespoon cornstarch dissolved in a little cold water, one teacup boiling water, one whole egg and the yolks of two. Take the whites of two eggs for the meringue, and brown in the oven.--Mrs. Hugh Parry. * * ... Lemon Pie
The juice and grated rind of one lemon, one tablespoon cornstarch, one teacup sugar, two eggs (reserving the white of one), one cup boiling water. Mix all together and cook, stirring constantly until it thickens; pour it in the crust and bake. Beat ... Lemon Pie
Make paste as directed before, line a deep pie pan, prick the bottom to keep from blistering, and bake in a hot oven about ten minutes. Remove and fill immediately with the following preparations: Mix three tablespoonfuls of cornstarch with one cu... Lemon Pie A Southern Recipe
The yolks of four eggs beaten to a cream with one cup of granulated sugar and the grated rind of one lemon. Peel the lemon, removing every particle of white skin, cut into thin slices; have a pie plate lined with puff paste, arrange the slices of le... Lemon Pie Filling
MRS. JAMES LAURIE. Mix together two cups of white sugar, yolks of three eggs, juice of two lemons, grated rind of half a lemon; put it on the stove to boil and add at once one tea-cup boiling water, stir smooth, then add two tablespoons of corn s... Lemon Pudding
(Budino di limone) One big lemon. Sugar, six ounces. Sweet almonds with 3 bitter ones, six ounces. Six eggs. Cook the lemon in water, for which two hours will be enough. Remove dry and rub through a sieve. Before rubbing, however, tas... Lemon Pudding
Grate the rind of two fresh lemons, being careful not to grate any off the white part. Squeeze the juice out of the lemons, and strain it, to separate it from the seeds. Mix it with six large spoonsful of fine white sugar. Take a quart of milk, and ... Lemon Pudding
Take two large lemons; peel them thin, and boil them in three waters till tender; then beat them in a mortar to a paste. Grate a penny roll into the yolks and whites of four eggs well beaten, half a pint of milk, and a quarter of a pound of sugar; m... Lemon Puffs
Into half a pound of double-refined sugar, beat fine and sifted, grate the yellow rind of a large lemon. Whip up the white of an egg to a froth, and wet it with the froth, till it is as stiff as a good working paste. Lay the puffs on papers, and bak... 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. ... 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. ... 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. ... Lemon Savoy Sponge
Half-a-pound of loaf sugar, rub some of the lumps on the peel of two lemons, so as to get all the flavour from them; dissolve the sugar in half a gill of boiling water; add the juice of the lemons, or one of them if a large size, and beat with the y... Lemon Sherbet
1 quart milk 2 cups sugar juice 3 lemons Dissolve sugar in milk, place in freezer. Add lemon juice after freezer has been packed. Add juice rapidly and with violent stirring, then immediately place in dasher and tur... Lemon Shrub
Procure nice fresh lemons--pare the rind off thin, then squeeze out the juice of the lemons, and strain it. To a pint of the juice put a pound of white sugar, broken into small pieces. Measure out for each pint of the syrup three table-spoonsful of ... Lemon Snow
Soak one ounce of gelatine, (cost eight cents,) in one pint of cold water for half an hour; peel the yellow rind from three lemons, (cost six cents,) and squeeze and strain their juice; put the rind and juice of the lemons into a saucepan with eight... Lemon Solid
Put the juice of a lemon, with the rind grated, into a dish: sweeten it to your taste; boil a quart of cream till it is reduced to three half pints; pour it upon the lemon, and let it stand to cool. It should be made the day before it is used. ... Lemon Sponge
MISS BEEMER. 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 f... Lemon Sponge
To 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 t... Lemon Syrup
MRS. THOM. One pound powdered frosting sugar, one quarter pound tartaric acid, one quarter pound carbonate of soda, forty drops essence of lemon. Add the latter to the sugar, mix well. Having dried it well pass it through a sieve, and keep in a c... Lemon Syrup
MRS. FARQUHARSON SMITH. Two ounces citric acid, one ounce tartaric acid, one half ounce epsom salts, five pounds white sugar. Grate the rind of three lemons, juice of six lemons, three pints boiling water, when cold add the whites of two eggs wel...