THE HOME.

Globe, Volume XXIV, Issue 2513, 27 April 1882, Page 4

THE HOME.

Lemon Cheese Cakes. —Tako 2oz of butter, two eggs, three tablespoonfuls of moist sugar, the grated rinds and juice of two lemons, and two stale Savoy biscuits, also finely grated. Mix all together, and then simmer over the fire for a few minutes in a saucepan. Have ready some patty pans lined with puff paste. Put a very small quantity of the mixture into each and bake for fifteen or twenty minutes in rather a quick oven. This quantity will make about one dozen and a half cheese cakes.

Swiss Cream.—Boil a pint of thick cream with a slice or two of lemon pee), and pour into a bowl with a little crushed lump sugar. When quite cool add the juice of two lemons. Soak ilb of macaroons in a glass dish, with a little sherry or brandy, and pour the cream over them.

Apple Cake.—lJlb of apples out and cored, 11b lump sugar, the juice of throe lemons, and about half the rinds grated ; simmer in a stow pan for four hours until it becomes quite stiff. Then put into a mould, in which lot it remain all night. Before turning out plunge the mould in warm water to prevent it sticking. Bice Blanc Mange.—Pat Siz of the best rice into a pipkin with a pint of water, and let it simmer slowly in the oven for two or three hours. Then add half a pint of milk or cream, 3oz of loaf sugar, and flavor with vanilla. Boil it up over the fire and pour into a mould. When quite cold turn out and serve with preserve of any kind, CHARLOTTE Eussb.—Dissolve Joz of isinglare in a pint of milk. Sugar and flavour to taste, but vanilla will be found the beet. Whip (o a rtrong froth one pint of cream, and when the isinglass and milk have cooled, and become a little thick, add it to them, pouring the cream with force into the bowl, whipping it all the time. Grease a mould (which must bo scrupulously clean) and place Savoy biscuits in each flute. Sprinkle a few ratifias at the top and when nearly cold pour in the mixture. Serve with pr-sorved apricots. Lemon Creams —Pare four lemons very thinly, and throw the peel into twelve tablespoonfuls of water. Squeeze the juice over Boz of finely powdered nugnr. Well beat the yolks of ten eggs, then add the peel, water, and juice gradually, and strain it through muslin into a stewpan. Stir it one way over a gentle fire till it becomes pretty thick, but do not lot it boil. Serve in custard cupt.