LSMONS. 91 



should be sifte*^ wiip. tiie flour before that is mixed in, or it 

 may be b>jatep ir^ jut^fe f^?ore stirring in the lemon juice. 



Lepaon Honey, JS^o. 1.— (Mrs. Rorer.) Beat the yolks 

 of eix e^gs until light, add gradually, beating all the while, 

 oi>o pound of powdered sugar. Beat a quarter of a pound 

 of butter to a cream, add it to the yolks and sugar, beat 

 well, and then stir in carefully the well-beaten whites of 

 four eggs. Pour this into a double boiler and stir contin- 

 ually over the fire until the mixture is about the consistency 

 of very thick cream-; take ffom the fire, and add the grated 

 rind of one and the juice of two lemons, mix, and turn into 

 a stoneware cr china bowl to cool. 



There is also another recipe for a French honey, flavored 

 with lemon, that is not so heavy and indigestible as the 

 former. 



Frencli Honey. — Beat together a quarter of a pound of 

 powdered sugar, and a quarter of a pound of butter; when 

 light add one unbeaten egg, and beat again; stir this over 

 the fire till it thickens, then take from the fire, and add 

 the grated rind and the juice of one lemon, mix and turn 

 oat to cool. 



Liemo'n Honey, No. 2.— Melt together three ounces of 

 fresh butter and onecupofsugar, and stir into them the well- 

 beaten yolks of three eggs into which has been mixed the 

 grated yellow peel of one large lemon. Stir over the fire 

 till it begins to thiciien, then add the juice of the lemon, 

 and continue stirring till it is as thick as honey. Pour into 

 jelly glasses and cover. Use very thin to spread upon lay- 

 er cake, or as a flavoring in cooking. 



Lemon juice may often be used to advantage in place of 

 vinegar, especially in salads. In regard to the uses oi the 

 lemon the London Lancet says: 



" Few people knew the valueof lemon-juice. Apiece of 

 lemon bcund upon a corn will cure it in a few days ; it 

 should be renewed night and morning. A free use of 



