Page:Mrs Beeton's Book of Household Management.djvu/311

Rh Method.—Remove from the lemon the thinnest possible rind, as the least particle of the white pith would spoil the flavour. Put the brandy into a bottle, add the lemon-rind, and let it infuse for 24 hours, then strain and return to the bottle. Boil the sugar and water together, skim well, and when perfectly cold, add it to the brandy. A dessertspoonful of this will be found an excellent flavouring for boiled custards.

Time.—Altogether 26 or 27 hours. Average Cost, 1s. 3d. to 1s. 6d.

Ingredients.—½ a pint of water, 1 glass of sherry, the juice and rind of 1 lemon, the yolks of 2 eggs, 1 oz. of butter, 1 oz. of flour, 3 or 4 lumps of sugar.

Method.—Rub the sugar on to the lemon until all the outer rind is removed. Squeeze and strain the juice. Melt the butter, stir in the flour, and cook well without browning. Add the water, stir until it boils, then put in the sugar and lemon juice. Mix the yolks of eggs and sherry together, let the sauce cool slightly, then pour them in, stir until the sauce thickens, and serve.

Time.—From 25 to 30 minutes. Average Cost, 5d. to 6d. for this quantity.

Ingredients.—½ a pint of boiling water, 1 lemon, 1 oz. of loaf sugar, 1 dessertspoonful of arrowroot.

Method.—Rub the sugar on the lemon until the outer rind is removed. Have the water boiling in a saucepan, add the sugar. Mix the arrowroot smoothly with a little cold water, pour it into the saucepan, and stir until it boils. Add the lemon-juice, and more sugar if necessary, and serve.

Time.—From 20 to 25 minutes. Average Cost, 2d. for this quantity.

Ingredients.—½ a pint of water, 1 glass of sherry, 2 tablespoonfuls of marmalade, 1 dessertspoonful of sugar (or to taste), 1 teaspoonful of lemon-juice.

Method.—Put the water and marmalade into a saucepan, and stir until it boils. Add the sugar, lemon-juice and sherry, stir until the sugar is dissolved, and serve.

Time.—About 10 minutes. Average Cost, 5d. with the sherry.