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Frank got his stout friend to be on his side, but he generally chose boys. He got Ernest and all his schoolfellows, except Lemon, who joined Charles, and there were several other boys who skated pretty well, and, as he said, looked plucky.
Or boil an ounce of pearl barley a few minutes to cleanse it, and then put on it a quart of water. Simmer it an hour: when half done, put into it a piece of fresh lemon peel, and one bit of sugar. If likely to be thick, add a quarter of a pint of water, and a little lemon juice, if approved. This makes a very pleasant drink for a sick person; but the former is less apt to nauseate.
We are all mad about it. And it won the first prize at last year's festa of Piedigrotta." "Comment donc?" exclaimed Artois, as if startled. "What? no yes. I like it. It's a capital song. Lemon? That's right and red pepper. Va bene!" And he bent over his plate rather hurriedly and began to eat. The piano-organ and the singing voice died away down the hill, going towards Mergellina.
Take one pound of French roll dough, six ounces of fresh butter, two eggs, and as much flour as will be requisite to knead it together; roll in into the form of a long French roll, and cut it in thin round slices; set them at a short distance from the fire to rise, and then fry in the best Florence oil; when nearly cold, dip them in clarified sugar, flavored with essence of lemon.
Along the walls are wicker sofas, painted orange and black, luxuriously comfortable with down cushions covered, as are some of the chair cushions, in soft lemon, sun-proofed twills.
Mash two pounds of strawberries or raspberries, put to them half a pound of powdered sugar, and let them remain in a cold place two or three hours, so that the juice may run; then, strain the juice to a quart of thick sweet cream and another half pound of sugar, with the juice of half a lemon; stir, and pour cream and fruit juice into the freezer, which must be packed with ice and rock-salt in about equal quantities, the ice being broken quite small.
When the fish is done, take out the bread, bruise it, and then thicken the sauce. Add a little flour and butter, and let it boil up. Lay the trout on a dish, and pour the thickened sauce over it. Serve it with sliced lemon, and fried bread. This is called Trout á la Genevoise.
We used to lean over the handrail and watch the wonder of a Mediterranean sunset transform in schemes of peacock-blue and beetle-green, down and down, through emerald, pale gold and lemon yellow, and so to the horizon of the inland sea, in bands of deep chrome and orange, scarlet, mauve and purple.
He looked more uncomfortable at this, but he answered boldly enough that he had served a posset, some lemon water, and some milk. "But orders were given only for the lemon-water and the posset," I said. "True, your excellency," he answered.
This is such a delicate fish that there are few cooks who attempt to dress it without spoiling it; they should not be touched but thrown from the dish into a cloth with a handful of flour; shake them lightly, but enough to cover them well with the flour, then turn them into a sieve expressly for bait to free them from too great a quantity of the flour, then throw the fish into a pan with plenty of boiling butter, they must remain but an instant, for they are considered spoilt if they become the least brown; they should be placed lightly on the dish piled up high in the centre, brown bread and butter is always served with them; when devilled they are also excellent, and are permitted to become brown; they are then sprinkled with cayenne pepper, and a little salt, and served with lemon juice.
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