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Lemon Conserve

Also called dariole filling, lemon custard, lemon cheesecake, lemon paste, lemon honey, etc. For filling small puffs, tartlets, pies, and spreading on larger cakes. 1 pound of sugar. 5 or 6 lemons. 4 ounces of butter. 8 yolks and 1 whole egg. Put the butter and sugar in a bright saucepan, grate the yellow rinds of the lemons into it with a tin grater, scraping off with a fork what adheres; squeeze in the juice without the seeds, then stir over the fire till the mixture boils. Beat the yolks and mix them in and stir about ten minutes more, or till cooked and thick like melted cheese.

Lemons that are green, thick-skinned and acrid are not fit for this purpose. It is a rule useful to remember that these mixtures seldom if ever scorch when they have butter in them; they may be left to simmer at the side when time presses.

Conserve aux Amandes.

For small puffs, almond cream cake, tartlets, etc. 8 ounces of almonds. 1/4 pint of water. 8 ounces of sugar. 2 ounces of butter. 4 yolks of eggs. 6 bitter almonds and a little rose extract, if they are convenient.

Scald the almonds and take off the skins, then chop them fine. Boil the sugar and water to a thick syrup; stir n the minced almonds and the butter and boil five minutes.

Then stir in the yolks of eggs and take the mixture off the fire when they thicken. Add the rose flavor when cold.