HOW TO USE THEM. 



175 



tlie other materials, and boil for about ten minutes ; then strain 

 through jelly bag, and, when cold, beat up with it half a pint of 

 thick cream ; then pour into wet mould. 



OEAXGE TINCTURE. 



Peel off the yellow part of the rind very thin, an d cover 

 with alcohol in a tightly corked bottle ; when the tincture is 

 bright yellow, pour off into another bottle for use in flavoring 

 puddings, custards, cakes, etc. 



LEM02NS LEMOX TlXCTUEE. 



Is made exactly the same as orange tincture, given above. 



PICKLED LEMONS. 



Cut the lemons in quarters, not entirely apart, and put a 

 tea-spoonful of salt in each one ; put them where they will dry 

 either in the hot sun or by the stove ; when they are dried so 

 that they are black, and look good-for-nothing, prepare the vin- 

 egar with cloves, cinnamon, nutmeg, ginger-root, onion, and a 

 little mustard seed, and pour it boiling hot over the lemons ; 

 keep a year before using. They are quite equal to the West 

 India limes. They require more vinegar than other pickles, 

 as the lemons will swell out to their natural size. 



LEMON JELLY. 



For Layer CaJce. — Two cups of sugar, yolks of three eggs, 

 juice of two lemons ; cork till thickened by setting in boiling 

 water, and then add the well-beaten whites of three eggs ; spread 

 between layers of cake. 



LEMON CREAM. 



One pint of cream or new milk, yolks of two eggs, quarter- 

 pound of white sugar, one large or two small lemons, and one 

 ounce of gelatine '; put the cream into a saucepan, with the 

 sugar, lemon-peel and gelatine, and simmer over a gentle fire 

 for ten minutes, stirring all the time ; then strain into a jug, add 

 the well-beaten yolks of two eggs, and put the jug into a p a 



