The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-12-15
Some Delicious Lemon Dishes
BY John A. Morris.

Many and varied are the dishes that
Fan be rendered palatable and appe-
A,izing by the use of the lemon. The
best lemonade is made from lemon
syrup Into the Juice OF twelve lemons
crate the rind of six. and allow to
stand over night. Make thick syrup
Ii three pounds of white sugar, and
when cold strain the juice into it. A
Tablespoonful added 10 a glass Of
8water makes most delightful drink.
/ LEMON RICE.
Y Boil sufficient rice in milk till soft,
ksweeten TO taste, then pour into a
#mold to cool. Peel a lemon very thick,
fcut the peel into half-inch lengths,
#cover with water. boil for a few min
ntes. pour OF water. cover with a cup
ful of fresh water, add Juice. and SUI
gar TO sweeten. then stew gently for
two hours. after which allow TO cool.
%when3it viii be a thick syrup Turn
BE nee into a glass dish and pour
ne syrup over 1t. INV
j LEMON cUsTARD.
I This custard is made by adding to
one quart of milk five eggs, one table
spoonful of butter, one cupful sugar,
one teaspoonful cornstarch and two
lemons. Cream the butter and sugar,
8 and add the yolks of the eggs beaten
until light, then the juice and grated
Hrind of the lemons: dissolve the corn
starch in the milk and add to the
other ingredients. Bake in a butter
ed pudding dish until the custard is
set, then cover it with a meringue
made of the whites Of the eggs and
third of a cupful of powdered SUI
gar. Return to the oven and brown
slightly. Serve cold.
LEMON SAUCE FOR PUDDINGs.
Take two cupfuls of sugar. two eggs.
Juice and rind of two lemons, and
beat all together. Just before serving
add one pint of boiling water; set on
stove a few moments, but do not boil.
If one wants a richer sauce, add
third of a cupful of butter.
LEMON SAUCE FOR FOWLS,
Peel a lemon entirely free from the
white pith. and then cut into small
squares, and stir with a little sugar
into melted butter.
K
4he< following is an old Virginia way
OF making this dish: Take half
pound of broken-up loaf sugar. and
nm some of the humps rub off the
|yeOow rind of two large lemons.
Powder all the sugar, and after cut
ting up in a pan a quarter of pound
of butter, add half Of this sugar to
it and beat until smooth. Beat six
eggs until light; stir into them two
tablespoonfuls sifted flour; add this
mixture slowly to the ereamed butter
and sugar in turn with half a pound
OF grated bread crumbs. To the re-
naming sugar add the juice Of the
lemons: then add this gradually to
the other ingredients. and stir the
whole very hard Have ready a pud-
ding cloth. dipped in boiling water,
shaken out, then well dredged with
flour. Pour into it the mixture, tie
firmly. leaving room for the pudding
10 swell. and not forgetting to stop
up the hole al the tying-up place with
fiour-and-water dough. Drop into boil
ing water. Boil constantly for two
hours and half, turning several times
In the pot. Serve hot with hard sauce.
LEMON FILLING FOR CAKES.
This filling is thus made: one cup
full sugar. two tablespoonfuls butter,
two eggs. the juice of two lemons
beaten together, and boiled until the
consistency of Jelly.
LEMON CAKE
This cake is made as follows: To
a pound of powdered sugar add the
grated rind of four large lemons and
nlzx thoroughly; beat to a stiff froth
the whites of three eggs; then stir
into this the sugar, a teaspoonful at
a time making a smooth paste. Line
shallow baking-pan with white
paper: drop the paste on this paper in
small round heaps, smoothing their
surface with broad-bladed knife,
dipped frequently in cold water. Bake
a light brown in moderate oven;
remove cakes from paper when cool.
LEMON KETCHUP.
Mix and pound very fine few spoon
fuls OF mace. mustard, celery seed,
cloves. a little black pepper; nix these
spices and little grated horseradish
with the grated rind of several lemons;
add a spoonful of salt, moisten with
the Juice of the lemons. and boil nan
an t,orr POur into a bottle. cork, and