THE LEMON 199 



maItre d'hotel sauce for fish 



With two tablespoons of butter cream in one-half tea- 

 spoon of salt, one-eighth teaspoonful of white pepper, and 

 a tablespoon each 'of lemon juice and powdered parsley. 

 Keep very cold till ready to serve with fish. 



LEMON ICE 



To one quart of water add one pint of sugar and boil five 

 minutes. Remove from fire and add juice of three large 

 lemons with one dessertspoon of gelatine dissolved in a 

 little cold water. Stir well and, when cool, freeze. 



LEMON SHERBET 



To the syrup given above add juice of three lemons and 

 one orange. The sugar used in the syrup should have been 

 treated as for " Lemon Sugar' for Flavouring " or flavoured 

 with a little pure lemon oil. Place in freezer and when half- 

 froz6n add the whipped whites of two eggs, then finish 

 freezing. The yolks of the eggs may be added with equally 

 good flavour and make the sherbet more acceptable and 

 nourishing for invalids. 



FROZEN LEMON CUSTARD 



Make simple custard (see Introductory Recipes for 

 "Custard") or Lemon Custard, and let cool. Grate three 

 lemons, using this or lemon tincture for flavouring. If 

 the rind is used stir in with the milk before cooking the 

 custard. If tincture is used add just before freezing. 

 (The quantity will depend upon the quahty and strength 

 of the flavouring). 



LEMON ICE CREAM 



Mix the grated rind of two lemons and one orange with 

 one quart of mixed milk and cream and partially freeze. 



