Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1899-11-13
NE HOUSEHOLD COLUMN.
Some Of the Good Things That Can Be
Easily Nads Of Lemons.
BY MARION HARLAND
Writes Mondays for This Department OF
The Register.
Copyright, 1853 by Walter 3. Guild)
THINGS MADE or LEMONS.

Copyright, 1859, by Walter B. Guild.)
THINGS MADE or LEMONS.
That people are still fond Of dishes
favored with lemon is a culinary won
der. The fruit is abused many times
when used as a fiavoring. Lemon ex-
tract, as purchased in bottles, is an
abcmination which is never really pal
atable, and, if not very fresh, tastes
alarmingly like turpentine. Then, too,
the only part of the lemon peel that
should be used for fiavoring purposes
is the yellow outer rind. This should
be carefully grated off that the white
under-skin may not become mingled
with it, adding tang of bitterness that
bites the tongue and disgusts the pal
ate. In trying any enc of the follow
ing recipes in which ''the grated peel
is an ingredient, the housekeeper Will
please bear in mind this warning.
LEMON TARTS.
Cream together a pound of sugar and
half pound Of butter, then beat IN
the whipped yolks of six eggs, the juice
and grated rind of one lemon, one
grated nutmeg, and, last Of all, the
stiffened whites Of six eggs. Line pat
ty pans with rich puff paste, fill with
the mixture and bake.
LEMON MERINGUE PIE.
Cream together two tablespoonfuls
of butter and cup and half of sugar.
In pint of boiling water mix two
tablespoonfuls of cornstarch dissolved
in cold water, stir for minute, then
pour it upon the butter and sugar. Mix
well, set aside until cold, then add the
beaten yolks of two eggs and the juice
and grated peel of two lemons. Line
deep pie-plate with puff paste, fill with
the mixture and bake. Make merin-
que of the two whites beaten stiff, with
two tablespoonfuls of sugar, When the
pie is done spread it with this meringue
and return to the oven long enough TO
brown it delicately. Eat cold.
CRUMB AND LEMON PIE.
Soak a cup Of bread crumbs in enough
milk to cover them. Rub together
six tablespoonfuls of sugar and four
of butter. Whip four eggs light, and
beat them into the butter and sugar;
flavor with the juice and grated rind of
two lemons and stir in the soaked
crumbs. Line a large pie-plate with
rich pastry, fill with the lemon mixture
and bake until the filling is set" and
is a golden brown. This is simple
and delicious pie
LEMON PUDDING.
Thicker a pint Of boiling milk with
two tablespoonfuls of cornstarch dis
solved in cold water. Boil, stirring it,
for several minutes, stir in a table
spoonful Of butter and take from the
range. When cold, beat four eggs very
light with a cup of sugar, the juice OF
two lemons and rind Of one. Grad
uaEly add the thickened milk to this
mixture and beat hard. Bake in
creased pudding dish. Eat cold.
LEMON SNOW PUDDING.
Soak a box of gelatine in a cup OF
cold water for an hour; add two cups or
sugar and pour over all a quart OF
boiling water Stir for a minute and
favor with the juice of two large
lemons. Strain, and pour the mixture
into a bowl set in pan OF cracked Ice.
When cold and beginning to thlcken,
beat stiff, whip in the stiffened whites
of five eggs, and beat for fifteen min
utes. Pour into a mould wet with
cold water and set in ice to form
Make a custard of the yolks of the eggs,
let it get very cold and, when the pud-
ding is turned out, pour this custard
about the base.
MARION HARLAND.