THE LEMON 193 



LEMON HONEY 



To the juice of two lemons add one pint of sugar and 

 one-half pint of water. Cook until thick. 



PICKLED LEMONS (Helen Harcourt) 



Quarter the lemons, cutting not quite through rind at 

 base (so that the quarters will remain attached) and place 

 in each one teaspoon of salt. Put them in the sun or near 

 stove where they will get a steady but slow, moderate heat. 

 Leave them until they look black and dried, then place in 

 the jars in which they are to be sealed. Pour over them 

 boiling vinegar to which has been added spice to taste, 

 including a little chopped onion, white mustard seed, gin- 

 ger, cloves, nutmeg, and cinnamon. As pickled lemons 

 will swell to their original size in the vinegar more of the 

 latter must be added than for the usual pickle. These 

 should be put up a twelvemonth before using. 



SIMPLE LEMON CUSTARD (Without Lemon Juice) 



To one quart of boiling milk (in double boiler) , add one- 

 half teaspoon salt, one-half cup sugar, rind of two lemons, 

 grated, and, last, one heaping tablespoon cornstarch which 

 has been dissolved in a little cold water or milk. Now 

 stir in lightly one egg (beaten separately), first the yolk 

 and then — very lightly indeed — the stifE-whipped white, 

 and immediately remove from the stove. When cool place 

 on ice. This is delicate and refreshing and much more 

 acceptable to many than where the lemon juice is used. 



LEMON "CUSTARD" (With Lemon Juice) 



To one quart of boiling water add one tablespoon of 

 butter, one cup of sugar, two heaping teaspoons of corn- 

 starch (dissolved in cold water) , and the grated rind and 



