The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-04-26

proved by its use AS a dessert it 10 I'M
eQual,ed. giving the combination OF sour
and sweet desirable for this course.
Lemons make a delicious jelly, using
the pure juice or adding Il to the jelly
powders now on the market. The jelly
combines with all other fruits, raw or
cooked. with nuts. grated or chopped.
It may hc covered with meringue built
up on foundation OF cake. and finished
with a custard sauce favored with al
mond.
The old fashioned lemon pie is one OF
the prime favorltos. An often proved
recipe calls FOR onc-haI pound Of sugar.
a pound II butter. SIX eggs. the juice of
two lemons with their grated rind.
nutmeg and half "a glass Of brandy.
Cream tlN butter and sugar. beat in
the yoiks. The lemon. the spice and
brandy. then add the whites. Bake in a
light piccrust with open top. Powdered
susar and lemon ju.ro should be spread
OF the Up ~ each pie
There are great many varieties of
lemon p'e. with c1coanut and mer!ngue
mixtures. An English tart calls for
7 cup ~ sugar. TWO lemons Che juice and
some ~ the peel grated. a teaspoonful
I 4 Cornstarch smoothly blended in water,
a dozen ra.Sins parhoi.ed. cut IN two and
seeded. Beat these ingredients well to-
gcthcr ard bake between two crusts IN
small pies
\ lemon sauce which Is very fine for
rice. bread or boiled buildings. especially
for the old fashioned cottage pudding.
is made from n cup Of sugar. half a cup
Of butter, an egg. the juice Of a lemon
and raif the grated peel teaspoonfll
of grated nutmeg and three tablespoon
fu,s Of boiling water.
Cream the butter and sugar beat in
the egg, very we'll whipped, then the
lemon and nutmeg. beat We'll for ten
minutes then add by degrees the boil
!ns water. Put in the inner pan OF IA
double oiler. with boiling water Ia thu
quite. pan. and STIR We. until the saucr
, becomes very ho;.
-, Lemon .out'lr j. light. refreshn.
dessert. Pit IN a bowl four yolks o:
eggs and four ounces OF powdered
: So -1r add the grated r.nj IL TWO lemons
and sir VEL for twenty minutes until
, quite 'h.cn. Then add uy degrees a
tablespoonful Of lemon juice, and finally
beat II. l!rh.ly and quickly. the whites
j ~ s'X eggs beaten - stun .roth
= ltlF INTO q PIE AtNI anu bth' III .
% moderate oven for about TIVE uty-fiye
i. minutes 90 golden brown. Serve on
. . lac. paper dl..y W,;E. a silver dish.
\ lemon Ice, strune.y Favored with
tie fruit and Very easy - make. IL
= CONFUSED 81 ~" juice ~ six lemons
: WITH the grated pee. II three, one large
-W..i orau-r ,thr juice and the grated
4 rir8l. . PINT Il water and n large cup
-. az s.e,r TIL" ac,ity Of he ice can be
-ceils'cd Boy ,he amount of sugar used
- \ large cup = the medium allowance
'Fi Squeeze al the jIic" and place in
o Z, "a. grated r.nt q the fruits, leav-
. ~ :hem az hour standing. Then strain
VOL acd NIX in the sugar and
.nr water staring until dissolved. Then
F" turn u'o tas fr,cz'r aNi stir seVcra
10 times while 4. hardens To keep II en-
20 t.re.y smooth.
m \ modification OF the lemon cure
which ~ course Is nor permitted ii
me lemon club. is the consumption dur
. .-s the Fay OF one or twp lemons II
- ls way. cat of the top anC
30 make .u .ucis!un downward In The cor,
90 v.'hou' losing any 81 IN" Juice. k.dr'
.. N hy degrees Il lump of white sugar
,. turor-h VN.un the juice can re taken
- school children h3V" way OF in
! 'rIu.Ia au old fashioned lemon Cand'
-- ...,s I'D tt" frGt aud sucking The juice
l- Nutu ~ rn.~r processes ar" good 20
%. colds though .le sugar rr.ards t'cSi
... reduction.