The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-01-21
. Table and Bitchen. =
and juice Of one lemon. When well mix
ed turn out to cool

and juice Of one lemon. When well mix
ed turn out to cool
LEMON CREAM
Mix two tablespOOnfuls of arrowroot
with little cold water. then stir into
il a pint of boiling water. adding the
of sugar Boil for five minutes. Remove
from the fire, stir in the well beaten
yolks of two eggs and when well mixed
turn into a mold and put in cold place
to set. Serve with the whites of the eggs
beaten to a frOth with four tablespoon
fulls of powdered sugar as a garnish.
LEMON GINGER SHERBET.
Wipe eight lemons thoroughly with
clean. soft cloth and from two of them
shave off the very thin yellow peel
which contains the havoring oil, but be
careful that you do not get any of the
white, bitter part of the rind. Then cut
all the lemons in half and press out the
juice. strain it. Put four cups of gran
uIated sugar in a saucepan with two
quarts of boiling water and boil until
clear, skimming off the scum as it
strain all through a piece of cheese
cloth Beat the white of an egg until
light and foamy, but not stiff, and pour
the strained syrup over this; mix well
and turn into a freezer; turn until the
mixture is stiff; then stir in quarter of
a pound of candied ginger sliced thin
and let stand little while before serv-
ing.
LEMON FRITTERS.
Separate three eggs, beat the yolks
very light. Stir in pint of milk and
flour sufficient to make a thin batter.
Add the juice of a lemon and then the
beaten whites of the eggs. and lastly
quarter or teaSpOOnful of soda dis
solved In a little warm water. Fry at
once in hot fat and sprinkle with sugar.
Serve with a spoonful of meringue and
a little lemon sauce. The sauce may be
poured over the fritters before adding
the merlngue. but serve them as quick
ly as possible after they are fried.
LEMON PIE.
Line an earthen pie plate with good
paste; then put in a cup of granulated
sugar Pare two medium sized lemons,
removing all the white rind and then
slice very thin. rejecting the seeds. Ar
range the slices over the top of sugar,
add few chips of the thin yellow rind
and then cover with a top crust; folding
the edges together so the juice cannot
escape. Bake for twenty-five or thirty
minutes in a quick oven. Serve cold.
LEMON CUSTARD PIE
Beat the yolk of three eggs and half
a pound of powdered sugar to cream
Then add the unbeaten whites of two
eggs and beat the whole until very light
Add the strained juice and grated rind
of three lemons and two tablespoonful
of butter. Cook in the double boiler until
the mixture thickens then set away to
cool Line pie dishes with a good paste
and bake, then turn in the lemon mix
ture. Cover with a meringue made
with the remaining white of egg and
three tablespoonfuls of powdered sugar
and put in a moderate oven and bake
& golden brown.
GRAPE FRUIT FOR BREAKFAST
OR LUNCHEON.
For breakfast fruit or first course al
luncheon grape fruit may be served in
following manner: Carefully separatt
the sections, using a silver knife. Put
the pulp and juice in small stemmed
glass or bowl made OF one-half the pee
cut in with a little sugar. and, if you use
wine, teaspoOnful of sherry
GRAPE FRUIT IN BASKETS.
This may be served instead Of punch
or sherbert as a dinner course Care
fully cut the peel in shape of baskets
with handles; remove the pulp in pieces
as large as possible, rejecting the white
bitter skin. Make a syrup of sugar anc
water, enough to cover the pulp; add
few slices OF candied ginger and boi.
until syrup is clear. Mix a few seeded
white grapes with the grape fruit pulp,
pour over the syrup and let get cool.
then turn into freezer and turn slowly
until it viii just hold together. Then
put the mixture into the baskets; cover
quickly with soft meringue and dec
crate as you fancy and serve. A few
drops of rum may be sprinkled over the