LENTILS, TO BOIL
Wash the lentils well in cold water, cover them with cold water
seasoned with salt, and boil for one hour and a half. Strain all the
water off, put them into a hot dish with about half an ounce of butter,
and serve.
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LEMON SPONGE OR SNOW PUDDING. OZELLA SEFFNER.
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 one pint of cold water ten minutes; then dissolve over the fire, adding the jui... LEMON SYRUP
Boil two cups of granulated sugar and one cup of water together for a few minutes until the sugar is dissolved, then add the juice of six well-scrubbed, medium-sized lemons; let come to a boil and add the grated yellow rind of three of the lemons. Be care... LEMON TART (FLEISCHIG)
Make a rich crust and bake in small spring form. Beat three whole eggs and yolks of three very light with one cup of sugar. Add juice of three lemons and grated rind of one, and juice of one orange. Put whole on stove and stir until it comes to a boil. Pu... LEMON TART.
Grate the peel of six lemons, add the juice of one, with a quarter of a pound of pounded almonds, a quarter of a pound of preserved lemon and orange peel, half a pound of powdered white sugar, and six eggs well beaten, mix all together, and bake in a dish... LEMON TARTS. MRS. SUSIE SEFFNER.
One cup of white sugar, one grated lemon, whites of three eggs beaten to a froth, and butter the size of a walnut. Put on stove; let come to a boiling heat, but not boil. Stir in whites of eggs the last thing, and put in tart shells. ... LEMON WAFERS OR DROP CAKES
2 eggs. 1/2 pound butter. 1/2 pound sugar. 1/2 pound flour. Pinch of salt. Flavor with lemon essence. Mix the same as other small cakes. Drop spoonfuls quite a distance apart on the cold pan or tin on which they are to be baked as the dough spreads. These... LEMON WATER ICE
1 pint of grape juice 1 quart of water 1 pound of sugar Juice of one lemon Boil the sugar and water together for five minutes, take from the fire, add the lemon juice, and skim. When cold, add the grape juice, and freeze as directed.... LEMONADE IN LARGE QUANTITIES
Take one dozen lemons, one pound of sugar and one gallon of water to make lemonade for twenty people. ... LENTEN SOUP
6 Onions--1 1/2d. 2 oz. Butter or Beef Dripping 2 quarts of Water or Pot Liquor Crusts of Bread Salt and Pepper--2d. Total Cost, with Butter--3 1/2 d. Time--Two Hours. Peel and slice up the onions and put them into a sauce--pan with the butt... LENTIL SAUSAGES
For each person soak one tablespoon of lentils overnight. Then drain and leave them spread on a dish for a day. When ready to use, chop them finely and cook gently in a covered jar in an outer vessel of water for about one hour, adding from time to time j... LENTIL SOUP
1 lb. Split Lentils--2d. 1/2 oz. Butter--1d. 3 Onions and 2 doz. Peppercorns 1 teaspoonful Sugar 3 quarts Water Salt--1d. Total Cost--4 d. Time--Four Hours. Wash the lentils well in two or three waters and put them into a saucepan with the... LENTIL SOUP (LINZEN), No. 1
Soak two cups of lentils over night in cold water. Drain and add to a sliced onion which has been browned in two tablespoons of drippings; when these have been fried for five minutes, add three stalks of celery cut in small pieces or some celery seed, pep... LENTIL SOUP, No. 2
Made same as Dried Pea Soup. One cup of strained tomatoes may be added or small slices of sausage. ... LENTILS, TO BOIL
Wash the lentils well in cold water, cover them with cold water seasoned with salt, and boil for one hour and a half. Strain all the water off, put them into a hot dish with about half an ounce of butter, and serve. ... LETTUCE
If lettuce has grown until rather too old for salad, it may be cooked, and makes a fairly palatable dish. ... LETTUCE
The French style of making lettuce salad is as follows: After dressing the salad, mix it in one tablespoon of oil, then take only two tablespoons of white wine vinegar, mixed with a very little pepper and salt, and just turn the lettuce over and over in t... LETTUCE SALAD
2 Lettuces--1d. 1 tablespoonful Condensed Milk 2 teaspoonful Mustard--1d. 2 Eggs--2d. 1/2 gill Vinegar--1/2d. 1/4 gill Oil Pepper and Salt--1/2d. Total Cost--5d. Boil the eggs hard; take the yolk of one and put it into a basin and work it ... LETTUCE SALAD.
Add to the above dressing just before serving, one pound of crisp lettuce, cut in one-half inch squares, or sliced fine. Garnish the dish or dishes with the white of the egg, chopped fine, to which add the thin slices of two or three small radishes. ... LETTUCE SANDWICHES
Put fresh lettuce leaves, washed and dried, between thin layers of bread. Spread with Mayonnaise or Boiled Dressing. ... LETTUCE STEWED
4 Lettuces--3d. 1 oz. Butter Nutmeg Pepper and Salt--1d. Total Cost--4d. Time--Half an Hour Wash the lettuces very thoroughly and lay them in salt and water for half an hour. Plunge them into plenty of boiling water seasoned with salt and a qu... LIGHT BREAD
From MRS. VIRGINIA C. MEREDITH, of Indiana, Vice Chairman Executive Committee, and Lady Manager. _It gives me great pleasure to send you an excellent recipe for steamed brown bread for your Colombian Autograph Cook Book. I have great sympathy with your pl... LIGHT PART.
1-3/4 cups granulated sugar. 1 scant cup butter or a mixture of butter and lard. Whites of 6 eggs. 1 cup milk. 3 scant cups flour sifted with 2 teaspoons of baking powder. Flavor with essence of lemon. ... LILLIAN RUSSELL
Dish a helping of vanilla ice cream in the centre of the serving plate, place in the centre of the ice cream a whole brandied peach, press it down into the ice cream, baste over four tablespoonfuls of Claret Sauce, and serve. ... LIMA BEAN SALAD
Take two cups of cold, cooked Lima beans, two stalks of chopped celery, one dozen chopped olives, one teaspoon of onion juice, one teaspoon of salt, and a dash of red pepper. Mix thoroughly and serve on lettuce leaves with French dressing and garnish with... LIMA BEANS
Husk corn, removing all silk. Put into fresh boiling water to cover and boil rapidly for 5 minutes. Remove from water and serve on platter covered with napkin. ... LIMPENS CHEESE
Make a thick white sauce, and when it has grown a little cold, add the yolk of one egg, and a few drops of lemon-juice. Sprinkle in a slice of stale bread, and enough grated cheese to flavor it strongly, and leave it to cool for two hours. Then shape into...