an hour
carefully.

LEMON CHEESECAKES. Mix four ounces of fine sifted sugar and four ounces
of butter, and melt it gently. Then add the yolks of two and the white
of one egg, the rind of three lemons shred fine, and the juice of one
and a half; also one savoy biscuit, some blanched almonds pounded, and
three spoonfuls of brandy. Mix them well together, and put in the
following paste. Eight ounces of flour, six ounces of butter, two thirds
of which must first be mixed with the flour; then wet it with six
spoonfuls of water, and roll in the remainder.--Another way. Boil two
large lemons, or three small ones, and after squeezing, pound them well
together in a mortar, with four ounces of loaf sugar, the yolks of six
eggs, and eight ounces of fresh butter. Fill the pattipans half full.
Orange cheesecakes are done in the same way, only the peel must be
boiled in two or three waters to take out the bitterness: or make them
of orange marmalade well beaten in a mortar.

LEMON CREAM. Put to a pint of thick cream, the yolks of two eggs well
beaten, four ounces of fine sugar, and the thin rind of a lemon. Boil it
up, and stir it till nearly cold. Put the juice of a lemon into a bowl,
and pour the cream upon it, stirring it till quite cold. White lemon
cream is made in the same way, only put the whites of the eggs instead
of the yolks, whisking it extremely well to a froth.

LEMON CUSTARDS. Beat the yolks of eight eggs till they are as white as
milk; then put to them a pint of boiling water, the rinds of two lemons
grated, and the juice sweetened to taste. Stir it on the fire till it
thickens; then add a large glass of rich wine, and half a glass of
brandy. Give the whole one scald, and put it in cups to be eaten cold.

LEMON DROPS. Grate three large lemons, with a large piece of
double-refined sugar. Then scrape the sugar into a plate, add half a
tea-spoonful of flour, mix well, and beat it into a light paste with the
white of an egg. Drop it upon white paper, and put the drops into a
moderate oven on a tin plate.

LEMON HONEYCOMB. Sweeten the juice of a lemon to your taste, and put it
in the dish that you intend to serve it in. Mix the white of an egg well
beaten, with a pint of rich cream, and a little sugar. Whisk it; and as
the froth rises, put it on the lemon juice. Prepare it the day before it
is to be used.

LEMON JUICE. In order to keep this article ready for use, the best way
is to buy the fruit when it