USE OF LEMONS

Wairarapa Times-Age, 2 August 1938, Page 8

USE OF LEMONS

Lemon Dumpling. Take Goz grated suet. Boz breadcrumbs, 4oz brown sugar, grated rind and juice 2 lemons, 1 egg, J pints milk. . Make the milk hot, and pour it over the crumbs. When cool, beat in the grated suet, lemon rind, sugar, and beaten egg, with a pinch of salt. Fill buttered cups, tie down with greased paper. Cook in a steamer for one hour. Turn out and serve with a transparent sauce made with the juice of the lemons, a little water, and butter, thickened with a teaspoonful of cornflour and sweetened with sugar to taste. Lemon Pie. Take the rind and juice of 2 lemons, 1J tablespoonsful cornflour, -J cupful boiling water, 1 cupful sugar, loz butter, 2 eggs, a ready-baked fiancase, 2oz castor sugar (for meringue).. Boil the water with the sugar, butter, lemon rind and juice. Mix the cornflour smoothly with a little cold water, and pour on the boiling water, stirring well. Boil for ten minutes. Let it cool, separate the eggs, stir in the yolks, and pour the mixture into the pastry-case. Beat the egg-whites stiffly and add the castor sugar. Heap the whites on top, dredge with sugar, and brown in the oven.