Cake Recipes

LEMON JELLY FOR CAKE.

Lemon jelly, to spread between layers of cake, or on the top of sago

or custard pudding, is made by grating the rinds of two lemons and

squeezing out the juice; add a heaping cup of sugar, a tablespoonful

of butter. Stir these together and then add three eggs, beaten very

light; set the basin or little pail in which you have this in another

of boiling water; stir it constantly until it thickens. When it is

cold, it is ready for use.

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