Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-11-28
EASILY-MADE DAINTIES
LEMON DESSERTS ARE MOST
PRACTICALLY.
A Cream Pudding Will Suit Every
Palate-Likewise a
Pie aiaax.

Written for The Evening Star.
Lemons are obtainable at all seasons and
for that reason are boon to the house,
keeper. The following receipts are excel
lent
Lemon Cream.-To make q thoroughly de-
licious pudding, sufficient for six persons,
allow the yolk of four eggs and the whites
of six, Elk tablespoonfuls of sugar, one
large lemon, and dozen lady fingers. Di-
vide the cakes and line a china pudding
dish with them. Beat the yolks Of the
eggs to a cream with four tablespoonfuls
Of sugar, then add the juice and grated
rind Of the lemon with two tablespoonfuls
of hot water. Stand over the fire and SIM
mer gently until the mixture thickens.
Then remove from the fire and stir in the
whites Of four eggs which have been beat
en- to a meringue with two tabIespoonfuls
of sugar. Pour the custard over the lady
fingers and let stand until cool. Make a
mertngue with the remaining whites of two
eggs and two tablespoonfuls of powdered
sugar. Flavor with a little lemon juice
and drop in spoonfuls over the surface of
the custard. Stand on a quick oven just
long enough to color slightly. Serve very
cold.
Lemon Pie.-Lemon pie of some sort is
familiar to every household, but the one
made after a receipt which has been in
use for generations Will be found exception
ally delicious. To make one generous pie
In deep pie plate allow two slices of stale
bread, three large or four small lemons,
two tablespoonfuls of melted butter, four
eggs and sugar to taste Break the bread
into bits and soak in cold water until quite
soft. Then add to it the juice and grated
rind OF the lemons. the melted butter and
the yolks of the eggs which have been
well beaten. Sweeten to suit the taste
Line the pie dish with good rich crust
rolled very thin. pour in the lemon mixture
and bake in a moderate oven until it thick
ems. Make a meringue with the whites of
the eggs and four tablespoonful Of pow
dered sugar favored with a little lemon
juice Spread over the pie and return to
the oven until 1t is colored a light brown
Serve cold.
Lemon Pudding.-Stale cake is apt to col
lect in every household. A delicate and
toOthSome pudding can be made with one
cup of cake crumbs. one quart o. milk,
four eggs, four tablespoonful of granu-
lated sugar, four tablespoonful of powder
ed sugar and one large lemon. Put the
cake crumbs I'm a deep pudding dish. Add
the milk and the yoks of the eggs and
beat to a cream with the granulated sugar
and the grated rind of the lemon. Cook in
a moderate oven until it takes a consist
ency of baked custard. Then remove from
the oven and cover with the merngue made
from the whites of the eggs and the pow
dered sugar. favored with the Juice of the
lemon Return to the oven and color a
golden brown and allow to become cold be-
fore serving.
Lemon Ice Cream.-To one quart of cream
allow six eggs, a scant pound of sugar,
half gill of lemon juice and the juice of one
small orange. Crate the rind of one large
lemon before extracting the juice, being
careful not to include any of the white skin.
Put the lemon and the orange juice IN a
granite saucepan with two ounces of the
sugar and bring slowly to a boil Strain
into a china bowl and when cool add the
grated rind. Let stand for an hour, then
strain through cheese cloth. Separate the
whites from the yolks of the eggs and beat
the yolks to a smooth cream with the
sugar, and beat the whites until stiff.
Then add all the cream and cook in
farna boiler until the custard will coat,
without running, a knife blade dipped into
1t. Stir continually to prevent curdllng.
Remove from the fire and strain through
fine sieve. When cold pour into the freezer
can packed with the ice and salt, turn the
crank until 1T begins to stiffen. then care
fully remove the cover and add the fruit
Juice Continue freezing until firm, then
remove the dasher and scrape down the
sides of the can. Cover tightly and pack
in ice and salt for two hours.
Lemon Sponge Cake.-Perfect sponge cake
is not often found and Is by no means easy
to make, but 1t can be successfully obtained
If this receipt Is well carried out. To
twelve eggs allow one. pound of powdered
sugar ten ounces Of flour and the juice Of
two large lemons. Crate the rind Of the