198 FRUIT RECIPES 



teaspoon of butter and two tablespoons of flour mixed 

 smooth with a little of the water. Boil this together 

 until it thickens (watching carefully), then place between 

 layers. 



LEMON SNAPS 



Beat together one cup of sugar, two-thirds cup of butter, 

 adding two eggs, one-half teaspoon of soda dissolved in 

 four tablespoons of hot water, and one tablespoon of lemon 

 juice with grated rind of two lemons. Add sufficient flour 

 to roll soft and thin and bake in a quick oven. 



LEMON CRACKERS 



Two cups of sugar, one each of shortening and milk, 

 two eggs, grated rind of three lemons, and two ounces of 

 ■baking ammonia, with sufficient flour to make a very stiff 

 dough. Roll thin, cut in squares, and bake. 



LEMON SANDWICHES (Mrs. Rorer) 



Cut bread in form desired, then place slices in tight box 

 with lemon peel wrapped close to it and between slices. 

 Leave for several hours before using then butter and serve. 

 The butter should also have been prepared with lemon 

 flavouring by placing lemon rinds generously in the butter 

 jar or cup, and when ready to spread the juice of one lemon 

 added for each cup of butter. 



LEMON CATSUP 



Mix one tablespoon grated horseradish with the grated 

 rind of four lemons. Add one teaspoon of salt, the juice 

 of the lemons, a dessertspoon each of white mustard seed 

 and celery seed, a few blades of mace, four cloves, and a dash 

 of red pepper. Boil thirty-five minutes, then bottle while 

 hot. In five or six weeks this will be ready to serve with fish. 



