Four eggs, one pound cottage cheese, one lemon, one and one-half cupfuls sugar. Beat the whites and yolks of the eggs separately. To the beaten yolks add the sugar, beating thoroughly, then add the grated rind and the juice of the lemon. Pass the cheese through a colander and then add it, beating again thoroughly. Lastly, stir in the beaten whites. Line a pie tin with a raw pie crust, pour in the mixture and bake in a moderate oven.
Two cupfuls milk, three-quarters cupful sugar, two teaspoonfuls cornstarch, two tablespoonfuls lemon juice, one teaspoonful grated lemon rind, pinch salt, three crackers or four tablespoonfuls cake crumbs. Put milk on in top of double boiler; add cornstarch, which has been wet with a little cold water, the sugar, salt and juice and grated rind of lemon. Stir constantly until it thickens; set aside to cool. Put cracker or cake crumbs in bottom of a glass bowl and pour over them the cooled mixture.
Warm four ounces of butter, grate the peel of two lemons; add four ounces of powdered sugar and a few almonds. Mix all together, adding the juice of one of the lemons; pour into patty pans lined with a good puff paste. Bake fifteen or twenty minutes.
1 cupful of water.
3 tablespoonfuls of lemon juice.
1/2 cupful of sugar.
1 tablespoonful of flour.
1 teaspoonful of grated lemon rind 1 egg.
Put the water on to boil; add the flour, which has been mixed with a little cold water until smooth. Boil for ten minutes; then add the egg, which has been beaten with the sugar and salt. Bring to a boil; remove from the fire; add the juice and rind of lemon and beat for two minutes. When cold fill into tart shells or spread on toasted bread.
1 cupful boiling water.
1 1/2 tablespoonfuls lemon juice 1/2 cupful sugar.
1 1/2 tablespoonfuls flour.
2 tablespoonfuls butter.
Teaspoonful grated nutmeg.
Mix sugar and flour until well blended, add water gradually, stirring continuously; cook five minutes, remove from fire, add butter, lemon juice, and spice, and beat until smooth. Serve with cottage pudding.
Two tablespoonfuls gelatin, one-half cupful cold water, two and one-half cupfuls boiling water, one cupful sugar, one-half cupful lemon juice. Soak gelatin ten minutes in the cold water, then dissolve in boiling water, strain and add the sugar and lemon juice.
Use seven pounds of fruit. Pare, core and chop the pears fine, add six pounds of sugar and set on stove for sugar to melt. Add juice and grated rind of four lemons. Put the grated rind and two ounces of ginger root, cut up fine, in a small bag and let all cook slowly three hours, or until thick like marmalade. Stir often to prevent sticking to kettle. Put up in jelly tumblers when done.
Half cupful of sago, the juice of two lemons and rind of one, one ounce of maple syrup, about one-half cupful sugar. Soak sago and cook in double boiler until soft, add juice of lemon and grated rind, then add the syrup and cook a few minutes. Set in a mold. Serve with boiled custard.
One quart of water, four lemons, two and one-half cupfuls of sugar, one orange. Boil the sugar and water for ten minutes; strain it and add the juice of the lemons and orange; cool and freeze.
Cook three tablespoonfuls of lemon juice, grated rind of one lemon and a quarter cupful of butter, two minutes. Add one cupful sugar and three eggs, slightly beaten. Cook until mixture thickens. Cool. Spread this mixture on slices of bread and butter and arrange in baking dish. When dish is full pour over all one cupful of milk to which a pinch of salt and three tablespoonfuls of sugar have been added. Cover and set in a pan of hot water and bake one hour.