the whites of three new-laid eggs a great while; add
them to the sugar and peel, and beat it together for an hour. Make it up
into any shape, put it on paper laid on tin plates, and bake in a
moderate oven. Oiling the paper will make it come off with ease, but it
should not be removed till quite cold.

LEMON SAUCE. Cut thin slices of lemon into very small dice, and put them
into melted butter. Give it one boil, and pour it over boiled fowls.

LEMON AND LIVER SAUCE. Pare off as thin as possible the rind of a lemon,
or of a Seville orange, so as not to cut off any of the white with it.
Then peel off all the white, and cut the lemon into slices, about as
thick as two half crowns. Pick out the peps, and divide the slices into
small squares. Prepare the liver as for Liver and Parsley Sauce, and add
to it the slices of lemon, and a little of the peel finely minced. Warm
up the sauce in melted butter, but do not let it boil.

LEMON SYRUP. Put a pint of fresh lemon juice to a pound and three
quarters of lump sugar. Dissolve it by a gentle heat, skim it till the
surface is quite clear, and add an ounce of lemon peel cut very thin.
Let them simmer very gently for a few minutes, and run the syrup through
a flannel. When cold, bottle and cork it closely, and keep it in a cool
place.

LEMON WATER. A delightful drink may be made of two slices of lemon,
thinly pared into a teapot, with a little sugar, or a large spoonful of
capillaire. Pour in a pint of boiling water, and stop it close two
hours.

LEMON WHEY. Pour into boiling milk as much lemon juice as will make a
small quantity quite clear; dilute it with hot water to an agreeable
smart acid, and add a bit or two of sugar. This is less heating than if
made of wine; and if intended only to excite perspiration, will answer
the purpose as well. Vinegar whey is made in the same manner, by using
vinegar only, instead of lemon juice.

LEMON WHITE SAUCE. Cut the peel of a small lemon very thin, and put it
into a pint of sweet rich cream, with a sprig of lemon thyme, and ten
white peppercorns. Simmer gently till it tastes well of the lemon, then
strain and thicken it with a quarter of a pound of butter, and a
dessert-spoonful of flour rubbed in it. Boil it up, stir it well, and
pour the juice of the lemon strained into it. Dish up the chickens, and
mix with the cream a little white gravy quite hot, but do not boil them
together: add a little salt to flavour.

LEMONS