This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Chicken broth thickened like custard with yolks and cream, and lemon juice added.
(/) Butter, sugar, and eggs creamed together as for cake, grated rind and juice added, and breadcrumbs to make it like cake dough; baked in open pies. (2) Mixture of 1 lb. sugar, 1 1/2 pts. water, 4 lemons,.2 oz. butter, 5 oz. flour, 6 or 8 eggs; baked in open pies, meringued over. Lemon Cream Pie - , Frangipane or pastry cream with grated rind and juice in it; baked as a custard pie; whipped cream spread over it when cold.
Lemon jelly whipped to froth while cooling; served with custard. (See 'Jellies.')
Whipped cream flavored with grated rind and juice, sugar, sherry, and nutmeg; served heaped in small glasses.
To cat with game. Thin-skinned fruit to be chosen, the rind carved ornamentally with point of a penknife; lemons boiled until tender in sweetened water, then put in jar, strong syrup poured over boiling, reboiled and poured to them 3 times.
Can be made into flavoring by paring thin and putting into a bottle of whisky; the liquor becomes extract of lemon.
Lemons may be kept perfectly fresh for six months, or longer, if kept immersed in a vessel in enough buttermilk to cover them. The buttermilk should be changed at least twice a month, and the lemons should be wiped perfectly dry with a cloth when required for use.
Surplus lemons are used to make syrup by paring the rind thinly, and squeezing the juice, and boiling in sugar syrup; straining and bottling for use when fresh lemons cannot be obtained.
The lemons boiled in 3 waters, taken up when tender, sliced, seeds removed; fruit weighed, 2 lbs. sugar and 1 pt. water to each pound of fruit; boiled together 1/2 hour.
Sheet of short paste spread with lemon marmalade or lemon butter, rolled up, steamed.