THE LEMON 197 



and two tablespoons of flour nibbed smooth in two well- 

 beaten eggs. Tie in squares of cloth and boil three-fourths 

 of an hour, putting plate underneath to prevent sticking^ 

 Serve with the following sauce: 



LEMON PUDDING SAUCE 



One and one-half cups of sugar, one well-beaten egg, 

 juice and rind of one lemon, and one-fourth pound of butter. 

 When thoroughly mixed, and pudding about to be served, 

 add one pint boiling water but do not cook. If not 

 sufficiently tart add juice of second lemon. 



LEMON LOAF CAKE 



Beat to a cream one and a half cups of sugar, one-half 

 cup of butter, adding gradually, the beaten yolks of two 

 eggs, one cup of sweet milk, grated rind of two lemons, three 

 and one-half cups of flour, with a pinch of salt and heaping 

 teaspoonful of baking-powder sifted through the flour, 

 whipping in at the last of the mixing the stiff-beaten white 

 of one egg (a half-teaspoonful of grated nutmeg and 

 cup of raisins may be added sometimes to vary this). To 

 make the icing place one and a half cups of sugar in a 

 saucepan with juice of two lemons and grated rind of one. 

 Boil till it strings from spoon, when pour over the stiff- 

 whipped white of one egg and beat with fork till icing 

 begins to stiffen, then spread on top and sides of cake. 



LEMON CUSTARD LAYER CAKE 



Two cups of sugar, one-half cup of butter, one cup of 

 milk, three eggs, one and a half teaspoons of baking-powder, 

 and three cups of flour. This makes four layers. For 

 filling take the juice and grated rind of two lemons, one 

 egg, one cup of sugar and one-half cup of water, one 



