“GLAZED LEMON BREAD”

“GLAZED LEMON BREAD”

“Farm Journal’s Country Cookbook”

 

 

1/3      cup melted butter

1-1/4  cup sugar

2          eggs

¼         tsp. almond extract

1-1/2  cup sifted flour

1          tsp. baking powder

1          tsp. salt

½         milk

1          Tblsp. Grated lemon peel

½         chopped nuts

3          Tblsp. Fresh lemon juice

 

 

-Blend well the butter and 1 cup sugar; beat in eggs, one at a time.  Add almond extract.

-Sift together dry ingredients; add to egg mixture alternately with milk.  Blend just to mix.  Fold in peel and nuts.

-Turn into a greased 8-1/2 x 4-1/2 x 2-3/4” ovenproof glass loaf pan.  Bake in slow oven (325 d. Fahrenheit) about 70 minutes, or until loaf tests done in center.

-Mix lemon juice and remaining ¼ cup sugar; immediately spoon over hot loaf.  Cool 10 minutes.  Remove from pan; cool on rack.  Do not cut for 24 hours (it will slice easily).  -Makes 1 loaf.

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“Old-fashioned lemonade”

“Old-fashioned lemonade”

by “Herbal Teas” by Richard Craze

 

juice and grated rind of 2 oranges

juice and grated rind of 2 lemons

1/3   cup light-brown sugar

1      oz. dried mallow

5      cups boiling water

 

Put all the ingredients in a large tea pot, jug or other container, and pour over the water. Let stand for 30 minutes.  Strain and rinse the lemon and orange rinds before putting in a container that will fit in the fridge where the lemonade should be chilled before serving over ice.  With Alcohol – Add 1 measure (1-1/2 Tbsp.) Fino sherry per half glass for a summery aperitif, or mix half and half with white wine.