Lemon Cheesecakes
INGREDI- ENTS for 2 dozen cheesecakes.-1 lb. of butter, 1 lb. of loaf sugar, 5 eggs, the rind of 2 lemons and the juice of 3. AVERAGE COST, 1s. 2d.
Put all the ingredients into a stewpan, carefully grating the lemon-rind and straining the juice. Keep stirring the mixture over the fire until the sugar is dissolved and it begins to thicken; when of the consistency of honey, it is done; then put it into small jars and keep in a dry place.
This mixture will remain good 3 or 4 months. When made into cheesecakes, add a few pounded almonds, or candied peel, or grated sweet biscuit; line some pattypans with good puff-paste, rather more than half fill them with the mixture and bake for about 1 hour in a good brisk oven.
TIME.- hour.
SEASONABLE at any time.
Lemon Cheesecakes. (To Keep.) INGREDIENTS for sufficient to fill 2 dozen cheesecakes.-6 lemons, 4 eggs, 6 oz. of butter, 1 lb. of loaf sugar. AVERAGE COST, 1s. 8d.
Grate the rind of the lemons and squeeze the juice of all, add the eggs and the sugar and after mixing thoroughly put in a jug; put the jug in a saucepan of boiling water and stir one way till the mixture is of a smooth paste. When quite cold, cover closely and it will keep good a fortnight or longer in cold weather.
TIME.-20 minutės.
SEASONABLE at any time.