LEMON TART.
Grate the peel of six lemons, add the juice of
one, with a quarter of a pound of pounded
almonds, a quarter of a pound of preserved lemon
and orange peel, half a pound of powdered white
sugar, and six eggs well beaten, mix all together,
and bake in a dish lined with a fine pastry.
ANOTHER WAY.
Slice six lemons and lay them in sugar all
night, then mix with them two savoy biscuits,
three ounces of orange and lemon peel, three
ounces of ground almonds, one ounce of whole
almonds blanched, and bake in a dish lined with
pastry. Orange tarts are prepared in the same
way, substituting oranges for the lemons.
ALMOND RICE.
Boil half a pound of whole rice in milk until soft, beat it through a sieve, set it on the fire, with sugar according to taste, a few pounded sweet almonds and a few slices of citron; when it has simmered a short time, let it cool; place it it in a mould, and when sufficiently firm turn it out, stick it with blanched
