Lemon Honey

New Zealand Listener, Volume 5, Issue 121, 17 October 1941, Unnumbered Page

Lemon Honey

Dear Aunt Daisy, Can you please publish in The Listener a recipe for Lemon Honey, or Lemon Cheese, that can be bottled for keeping? Eggs and lemons now being plentiful, I would be grateful for some help, but I am not able to listen to your session. May I also make a suggestion? When givirlg recipes for the use of seasonal fruit crops, such as plums, peaches, etc., could you possibly publish them a little ahead of the ripening of the crop? In the country we cannot.choose our own time for doing these jobs, but must do them just when the crops ripen, and too often I have seen attractive recipes after the fruit is over. -- Constant Reader (Keri Keri). Thank you for your suggestion, "Constant Reader," which I shall be glad to act upon. It is easy to understand that in a busy fruit growing district you would like to have the recipes all ready a little in advance so that you may be ableeto use the™fruit at an opportune moment. In "The Listener" of August 29th we made a feature of Lemon Recipes, among which were two for Lemon Cheese, both of which would keep quite well in airtight jars, However, here are one or two more. Lemon Cheese.--Two eggs, 2 lemons, 8 ozs. sugar, 5 ozs. butter. Peel the lemons as thinly as possible, and squeeze

the juice. Put both the rind and juice in a saucepan with the butter and sugar, and dissolve very slowly. Beat up the eggs, then stir the lemon, etc., on to them. Strain, return to the pan, and stir over a low heat until mixture is thick and creamy, and\ just comes to the boil. A double saucepan is really best for this. This is a very good way of using up cracked eggs. Good Lemon Cheese. — Four eggs, beaten slightly, the juice and rind of four lemons, Y2Ib. of butter, and 1Ib. of sugar. Put the butter and sugar, the lemon juice and rind, into a large basin, or the inside pan of a double boiler, and cook over boiling water. When these have melted, and blended together, add the four eggs. Keep stirring till it thickens. Keep in airtight jars. Lemon Cheese.-Put 4 ounces of fresh butter into a saucepan, and when melted, add one pound of castor sugar, the yolks of 6 eggs, and the whites of 4 eggs, well beaten; also the grated rind and juice of 3 lemons. Stir all over the fire until very thick. Do not let it boil. It is much better to use a double saucepan. Pot and tie down like ordinary preserve.