THE LEMON 195 



meringue made of the whipped whites of the eggs and one- 

 half cup of sugar, and brown in oven. 



LEMON RICE PUDDING 



To one quart of cold milk add two (small), level table- 

 spoonfuls of rice, the grated rind of two lemons, and one-half 

 cup of sugar. Let cook in double boiler until rice grains are 

 well filled out and tender, then place in baking dish and 

 bake for an hour, stirring the pudding a number of times 

 meanwhile (even though a light brown skin forms repeated- 

 ly) till the last fifteen minutes, when it should be allowed 

 to brown. Add more sugar if not sweet as desired on plac- 

 ing in oven. This will be creamy and delicate. 



LEMON SAGO AND TAPIOCA 



Either tapioca or sago may be used for this with de- 

 licious results, and the pudding may be made either clear 

 and tart or creamy and sweet. If the former is preferred 

 use water instead of milk. To one quart of cold water or 

 milk add two large tablespoonfuls of tapioca or sago and 

 soak for an hour, then let come to a boil on moderate fire. 

 With the water use the juice of two large or three small 

 lemons with the grated rind of one, and a small cup of 

 sugar. With the milk substituted use only the grated 

 rind (no juice). When clear, soft, and thick, remove from 

 fire and beat in lightly the whipped whites of two eggs. 

 When cool place on ice. It is unnecessary to add the 

 whites of the eggs but they give a more delicate, feathery 

 consistency. 



LEMON SPONGE 



Soak one box of gelatine in one and a half pints of cold 

 water then place in granite kettle with the grated rind and 

 juice of three lemons and one cup of sugar. Let boil, pour 



