Jasper County Democrat, Volume 18, Number 94, Rensselaer, Jasper County, 23 February 1916 — WAYS TO USE LEMONS [ARTICLE]

WAYS TO USE LEMONS

FIVE SUGGESTIONS THAT ARE OF [ REAL MERIT. I . ■■■■-. "?■ • * ... ■-. ’ ’*•• -• ? » Made Into Pie, Its Tart Flavor Will I Be Appreciated by Many—Lemon ; Butter a Delicacy Highly Considered. Lemon Pie. —Two slices of stale bread, tworthirds of an inch thick; one cupful of water, one cupful of sugar, one taiblespoonful of butter, the Juice and grated rind of one lemon, two eggs. Dissolve the bread in hot water; add the sugar, butter, lemon and yolks of the eggs, well beaten. Bake in a moderate oven. When done make a meringue of the whites of the eggs and pile on top. Brown in a very slow oven. ». Lemon Souffle—One cupful of sugar, one tablespoonful of butter, two tablespoonfuls of flour, the juice and grated rind of one leinon, one cupful of milk, two eggs. Cream the butter, sugar and flour together. Add the juice and rind of the lemon, then the beaten yolks and the milk. Add the well-beaten whites last. Bake in a pudding dish placed in a large pan half full of boiling water. This is a most convenient pudding to make in a hurry, as it does not need a aauce. The top i$ a delicious souffle and the bottom a creamy sauce. | Lemon Butter.—Half cupful of water, half cupful of flour, half cupful of sugar, one egg, salt. Boil the water and add the flour mixed to a saste. Then add the sugar, the egg well beaten and a pinch of salt. Cook ’until stiff and creamy. Take off from the stove and add four tablespoonfuls Of lemon juice and a teaspoonful of grated rind. Spread between slices of bread for the children s sandwiches. Lemon Cheese Cakes. —One heaping tablespoonful of butter, two-thirds cupful of sugar, two eggs, one lemon. Oeam the butter and sugar, add the yolks of the eggs, well beaten, and the juice and grated rind of the lemon and cook till thick in a lemon boiler. Bake in muffin pans, lined with pastry, and cover the tops with meringue made from the whites. Lemon Cream Pie.—Half cupful of water, one tablespoonful of cornstarch, three tablespoonfuls of sugar, two eggs, one lemon. Line two plates with pastry and bake. When cold, put together with the following: Boil the water and add the cornstarch, mixed with a little cold water, and the lemon juice. Beat the yolks of the eggs with the sugar, add a pinch of salt and cook all together till thick. Make a meringue of the whites and spueari over the top. Do not put together till just before it is to ba served.'