Squeeze out the juice from a large lemon; boil the outside ti!i sufficiently tender to beat to a mash, add to it three large apples chopped, and four ounces of suet, half a pound of currants, four ounces of sugar; put the juice of the lemon, and add candied fruit, the same as for other pies. Make a short crust, and fill the patty-pans in the usual manner.
Squeeze the juice of two lemons into a China bowl, or small deep dish, that will hold a quart; sweeten it like sirup, add a little brandy; boil one pint of cream with a bit of orange-peel; take out the peel; when cold, put the cream into a teapot, pour it to the sirup, holding it high. Make it the day before it is wanted.
Boil half an ounce of isinglass in a pint of water till dissolved; strain it, and the following day add the juice of two lemons, and the grated peel of one; rub through a hair sieve, into the isinglass a good quantity of raspberry jam, that has stood before the fire some time, and whisk it all together till like a sponge; put it into an earthen mould, set it in a cold place for some hours, and turn it out. Any other sort of preserve may be used, and if made with only orange or lemon-juice, sweeten it with sugar, or make it with orange jelly which may have been left the day before.
Take a pint of cream, a pint of white wine, the peel of two lemons grated, and the juice; sugar according to taste; let it stand some lime; mill or whip it, lay the froth on a sieve; put the remainder into glasses, and lay on the froth. They should be made the day before they are wanted. If you should wish them to taste very strong of the lemon, you must make use of the juice of six lemons, and nearly a pound of sugar; they will keep four or five days.
Pat a pint of fresh lemon-juice to a pound and three-quarters of lump sugar; dissolve it by a gentle heal; skim it till the surface is quite clear; add an ounce of thin-cut lemon-peel; let them simmer (very gently) together for a few minutes, and run it through a flannel. When cold, bottle and cork it closely, and keep it in a cool place. Or, Dissolve a quarter of an ounce (avoirdupois) of citric, i. e. crystallized lemon acid, in a pint of clarified sirup; flavor it with the peel, or dissolve the acid in equal parts of simple sirup, and sirup of lemon-peel.
Put two slices of thinly pared lemon into a teapot, a little bit of the peel, and a bit of sugar, or a large spoonful of capillaire; pour in a pint of boiling water, and stop it close for two hour .
Boil a pound of the finest sugar, take it oft' the fire, and squeeze into it the juice of one lemon at different times, stirring continually; it will make the sugar as white as milk if properly done; take care not to drop any of the seeds into it; work it well together, and when it is of an equal substance (which prove in the same manner as any other jelly), pour it into a mould. Lemon conserve is made in the same manner, only that the sugar must be boiled to a greater height than for white lemon conserve.