Lemon Ice

Five lemons, 4 cups of sugar, 1 1/2 quarts of water, 1 large tablespoon of gelatine dissolved in a little water. When almost frozen add the whites of 2 eggs beaten stiff, then finish freezing.

Lemon Jelly

One-half box of gelatine, the peel and juice of 2 lemons. Let it stand over night in 1 pint of cold water, then add 1 pint of boiling water and 1 pint of sugar. Stir till all is dissolved, then pour into a mould.

Lemon Jelly

One box of gelatine, 1 pint of cold water, 3 lemons, squeeze these, cut up the peel and soak these in the gelatine an hour, add a pound of sugar, pour over this 1 quart of boiling water, strain and cool.

Lemon Jelly

One Box Cox's gelatine soaked in 1 pint cold water. When dissolved add 1 quart boiling water, in 1 pint of which, some sticks of cinnamon have been boiled. 1 1/2 pounds (2 pints) of sugar, juice of 4 lemons. Strain through fine tin strainer.

Lemon Cream

Eggs 3, beat the yolks with the juice of 3 lemons, 1 cup sugar. Set it at the back of your range, or in a pan of boiling water and stir until it becomes thick, then pour it into a dish, whip the whites to a stiff froth, use the juice of 1 lemon and a spoonful of sugar to flavor with, heap this over the Cream and serve.

Lemon Butter

Three lemons, outside and juice, 6 eggs, 1 pint sugar, butter size of an egg. Beat the lemons, sugar and eggs together. Put the butter in a kettle and when hot add the lemons, etc. Stir until it commences to blubber, then it is done.