Lady Baltimore Cake, A New Book of Cookery, p. 340
January 11
1 cup butter                 3 1/2 cups flour
2 cups sugar               2 teaspoons baking powder
1 cup milk                    1 teaspoon vanilla
                   Whites 6 eggs
Cream butter and add sugar gradually, while beating constantly. Mix and sift baking powder and flour and add alternately with milk to first mixture; then add flavoring and cut and fold in whites of eggs, beaten until stiff and dry. Turn into three buttered and floured seven-inch square tins and bake in a moderate oven. Put layers together with Fruit and Nut Filling and cover top and sides of cake with Fruit and Nut Filling, then with Ice Cream Frosting.

Lady Fingers, The Boston Cooking-School Cook Book, p. 504
April 15, June 7, June 21, October 4 
Whites 3 eggs                               1/3 cup flour
1/3 cup powdered sugar               1/8 teaspoon salt
Yolks 2 eggs                                  1/4 teaspoon vanilla
Beat whites of eggs until stiff and dry, add sugar gradually, and continue beating. Then add yolks of eggs beaten until thick and lemon-colored, and flavoring. Cut and fold in flour mixed and sifted with salt. Shape four and one-half inches long and one inch wide on a tin sheet covered with unbuttered paper, using a pastry bag and tube. Sprinkle with powdered sugar, and bake eight minutes in a moderate oven. Remove from paper with a knife. Lady Fingers are much used for lining moulds that are to be filled with whipped cream mixtures. They are often served with frozen desserts, and sometimes put together in pairs with a thin coating of whipped cream between, when they are attractive for children’s parties.

Lakewood Salad, A New Book of Cookery, p. 204
October 14
Cut one grape fruit and two oranges in sections and free from seed and membrane. Skin and seed white grapes; there should be three-fourths cup. Cut pecan nut meats in pieces; there should be one-third cup. Mix prepared ingredients, arrange on a bed of romaine, pour over dressing and garnish with thin strips of red pepper.
For the dressing mix four tablespoons olive oil, one tablespoon grape fruit juice, one-half tablespoon vinegar, one teaspoon salt, one-fourth teaspoon paprika, one-eighth teaspoon pepper and one tablespoon finely chopped Roquefort cheese.

Lamb à la Breck, A New Book of Cookery, p. 124
March 3
Finely chop cold roast lamb; there should be one cup.Season with one-half teaspoon salt, one-eighth teaspoon pepper, one-eighth teaspoon celery salt and a few drops onion juice. Put in a buttered baking dish and pour over one and one-half cups milk, to which have been added four eggs, slightly beaten. Bake in a moderate oven until firm.

Lamb en Casserole, The Boston Cooking-School Cook Book, p. 220
October 13, December 15, December 28
Wipe two slices of lamb cut one and one-fourth inches thick from centre of leg. Put in hot frying-pan, and turn frequently until seared and browned on both sides. Brush over with melted butter, season with salt and pepper, and bake in casserole dish twenty minutes or until tender. Parboil three-fourths cup carrot, cut in strips, fifteen minutes; drain, and sauté in one tablespoon bacon fat to which has been added one tablespoon finely chopped onion. Add to lamb, with one cup potato balls, two cups thin Brown Sauce, three tablespoons Sherry wine, and pepper to taste. Cook until potatoes are soft, then add twelve small onions cooked until soft, then drained and sautéd in two tablespoons butter to which is added one tablespoon sugar. Onions need not be sautéd unless they are desired glazed. Serve from casserole dish.

*Lamb Fricassee, August 11
April 2, September 23, December 21
Order three pounds lamb from forequarter, cut in pieces for serving. Wipe, cover with boiling water, and cook slowly until meat is tender. Remove from water, cool, sprinkle with salt and pepper, dredge with flour, and sauté in butter. Arrange on platter, and pour around one and one-half cups brown sauce made from three tablespoons, each, butter and flour and liquor in which meat was cooked after removing all fat.

Larded Fillet of Beef The Boston Cooking-School Cook Book, p. 203
April 26
The tenderloin of beef which lies under the loin and rump is called fillet of beef. The fillet under the loin is known as the long fillet, and when removed no porterhouse steaks can be cut; therefore it commands a higher price than the short fillet lying under rump. Two short fillets are often skewered together, and served in place of a long fillet.
Wipe, remove fat, veins, and any tendinous portions; skewer in shape, and lard upper side with grain of meat, following directions for larding on page 23. Place on a rack in small pan, sprinkle with salt and pepper, dredge with flour, and put in bottom of pan small pieces of pork. Bake twenty to thirty minutes in hot oven, basting three times. Take out skewer, remove meat to hot platter, and garnish with watercress. Serve with Mushroom, Figaro, or Horseradish Sauce I.

Larded Grouse, The Boston Cooking-School Cook Book, p. 258
December 6
Clean, remove pinions, and if it be tough the skin covering breast. Lard breast and insert two lardoons in each leg. Truss, and place on trivet in small shallow pan; rub with salt, brush over with melted butter, dredge with flour, and surround with trimmings of fat salt pork. Bake twenty to twenty-five minutes in a hot oven, basting three times. Arrange on platter, remove string and skewers, pour around Bread Sauce, and sprinkle bird and sauce with coarse brown bread crumbs. Garnish with parsley.

Lattice Potatoes, The Boston Cooking-School Cook Book, p. 314
Wash and pare potatoes. Slice, using a vegetable slicer which comes for this purpose, and let stand in a bowl of cold water two hours. Drain, and dry between towels. Fry in deep fat, drain on brown paper, and sprinkle with salt.

*Lemon Cream Sherbet, June 5
Mix one and one-half cups sugar and three-fourth cup lemon juice, and add gradually two cups milk and two cups thin cream; then add a few grains of salt. Freeze, using three parts finely crushed ice to one part rock salt, and serve in frappé glasses,

Lemon Ice, The Boston Cooking-School Cook Book, p. 435
4 cups water       2 cups sugar
       3/4 cup lemon juice
Make a syrup by boiling water and sugar five minutes; add lemon juice; cool, strain, and freeze. 

Lemon Jelly, The Boston Cooking-School Cook Book, p. 418
August 18
1/2 box gelatine or                         1/2 cup cold water
2 tablespoons granulated            2 1/2 cups boiling water
gelatine                                          1 cup sugar
                            1/2 cup lemon juice
Soak gelatine twenty minutes in cold water, dissolve in boiling water, strain, and add to sugar and lemon juice. Turn into mould, and chill.

*Lemon Meringue Pie, September 16
April 1, April  16
Beat yolks four eggs, add six tablespoons sugar, grated rind one lemon, and one fourth cups milk. Line plate with paste, pour in mixture, and bake. Remove from oven, cover with meringue and bake. Put whites four eggs, and seven-eighths cup powdered sugar in bowl, beat mixture until stiff, then add two tablespoons lemon juice drop by drop, continuing the beating.

*Lemon Pie, May 20
November 19
Mix one cup sugar and three tablespoons flour. Add three tablespoons lemon juice, yolks two eggs slightly beaten, one cup milk, one tablespoon melted butter, whites two eggs beaten stiff, and  few grains salt. Bake in one crust.

Lemon Pie II, The Boston Cooking-School Cook Book, p. 469
3/4 cup sugar                         2 egg yolks
3/4 cup boiling water            3 tablespoons lemon juice
2 tablespoons corn-starch   Grated rind 1 lemon
2 tablespoons flour                1 teaspoon butter
Mix corn-starch, flour, and sugar, add boiling water, stirring constantly. Cook two minutes, add butter, egg yolks, and rind and juice of lemon. Line plate with paste same as for Custard Pie. Turn in mixture which has been cooled, and bake until pastry is well browned. Cool slightly, and cover with Meringue I; then return to oven and bake meringue.

Lemon Queens, The Boston Cooking-School Cook Book, p. 519
June 3
1/4 lb. butter                                       Yolks 4 eggs
1/2 lb. sugar                                         5 ozs. flour
Grated rind 1 lemon                             1/4 teaspoon salt
3/4 tablespoon lemon juice                 1/4 teaspoon soda (scant)
                                           Whites 4 eggs
Cream the butter, add sugar gradually, and continue beating. Then add grated rind, lemon juice, and yolks of eggs beaten until thick and lemon-colored. Mix and sift soda, salt, and flour; add to first mixture and beat thoroughly. Add whites of eggs beaten stiff. Bake from twenty to twenty-five minutes in small tins.

Lemon Sauce II, The Boston Cooking-School Cook Book, p. 406
1/2 cup sugar                              2 tablespoons butter
 1 cup boiling water                    1 1/2 tablespoons lemon juice
1 tablespoon corn-starch           Few gratings of nutmeg
1 1/2 tablespoons flour              Few grains salt
Mix sugar and corn-starch, add water gradually, stirring constantly; boil five minutes, remove from fire, add butter, lemon juice, and nutmeg.

Lemon Sauce III, The Boston Cooking-School Cook Book, p. 406
1/3 cup butter                             1/3 cup boiling water
1 cup sugar                                 3 tablespoons lemon juice
Yolks 3 eggs                             Few gratings lemon rind
Cream butter, add sugar gradually, and yolks of eggs, slightly beaten; then add water, and cook over boiling water until mixture thickens. Remove from range, add lemon juice and rind. Serve with Apple Pudding or Pop-overs.

Lemon Tartlets, The Boston Cooking-School Cook Book, p. 479
January 7
Bake plain paste over inverted patty pan. Fill with Lemon Pie II mixture, cover with Meringue II, and bake until meringue is delicately browned.

*Lenox Strawberries, June 14
Watch video
Wash, pick over and hull strawberries. Pour over Lenox mixture, chill thoroughly, arrange in glasses and garnish around edge with whipped cream (sweetened and flavored delicately with vanilla), forced through a pastry bag and tube. For the Lenox mixture, mix juice of one-half orange, four tablespoons sugar and one-fourth teaspoon orange curacoa [sic], allowing this quantity for each portion.

Lettuce, The Boston Cooking-School Cook Book, p. 294
March 13, April 4, May 1, May 22, May 31, June 24, August 19, September 27, October 4 
Lettuce is obtainable all the year, and is especially valuable during the winter and spring, when other green vegetables in market command a high price. Although containing but little nutriment, it is useful for the large quantity of water and potash salts that it contains, and assists in stimulating the appetite. Curly lettuce is of less value than Tennis Ball, but makes an effective garnish.
Lettuce should be separated by removing leaves from stalk (discarding wilted outer leaves), washed, kept in cold water until crisp, drained, and so placed on a towel that water may drop from leaves. A bag made from white mosquito netting is useful for drying lettuce. Wash lettuce leaves, place in bag, and hand in lower part of ice-box to drain. Wire baskets are used for the same purpose. Arrange lettuce for serving in nearly its original shape.

Lettuce and Cucumber Salad, The Boston Cooking-School Cook Book, p. 327
January 15, June 23, July 9, July 15, August 13, September 8, September 24
Place a chapon in bottom of salad bowl. Wash, drain, and dry one head lettuce, arrange in bowl, and place between leaves one cucumber cut in thin slices. Serve with French Dressing.
A Chapon. Remove a small piece from end of French loaf and rub over with a clove of garlic, first dipped in salt. Place in bottom of salad bowl before arranging salad. A chapon is often used in vegetable salads, and gives an agreeable additional flavor. (The Boston Cooking School Cook Book, p. 323)

*Lettuce and Pimiento Salad, May 2
March 8
Remove leaves from one head of lettuce, wash, drain and dry. Arrange in bowl as near the original shape as possible and sprinkle with one-half cup canned pimientos cut in strips. Just before serving pour over French dressing.

Lettuce and Radish Salad, The Boston Cooking-School Cook Book, p. 327
January 5, January 18, February 21, March 6, March 14, March 31, April 10, October 1, October 5, October 10, December 27
Prepare and arrange as for Dressed Lettuce. Place between leaves six radishes which have been washed, scraped, and cut in thin slices. Garnish with round radishes cut to represent tulips. Serve with French Dressing.

*Lettuce, Columbia French Dressing, March 16
April 11
Remove leaves from stalk of one head lettuce, wash, chill in cold water, drain and dry on a towel. Arrange in salad bowl in nearly its original shape and pour over dressing, made as follows: Mix one teaspoon salt, one teaspoon mustard, one-half teaspoon onion juice, one teaspoon Worcestershire sauce, two tablespoons lemon juice, and six tablespoons olive oil in a small glass jar, set in a cold place, and shake thoroughly before using.

Liquid Sauce, The Boston Cooking-School Cook Book, p. 404
August 28
Mix one-half cup sugar, one-half tablespoon corn-starch, and a few grains salt. Add gradually, while stirring constantly, one cup boiling water, and boil five minutes. Remove from fire, add one tablespoon lemon juice and two tablespoons brandy; then color with fruit red.

*Lobster Cocktail, November 11
Allow one-fourth cup lobster meat, cut in pieces, for each cocktail, and season with two tablespoons, each, tomato catsup and Sherry wine, one tablespoon lemon juice, six drops tabasco sauce, one-eighth teaspoon finely chopped chives, and salt to taste. Chill thoroughly, and serve in cocktail glasses.

Lobster Salad, The Boston Cooking-School Cook Book, p. 342
June 20
Lobster Salad I
Remove lobster meat from shell, cut in one-half inch cubes, and marinate with a French Dressing. Mix with a small quantity of Mayonnaise Dressing and arrange in nests of lettuce leaves. Put a spoonful of Mayonnaise on each, and sprinkle with lobster coral rubbed through a fine sieve. Garnish with small lobster claws around outside of dish. Cream Dressing I or II may be used in place of Mayonnaise Dressing.

Lobster Salad II
Prepare lobster as for Lobster Salad I. Add an equal quantity of celery cut in small pieces, kept one hour in cold or ice water, then drained and dried in a towel. Moisten with any cream or oil dressing. Arrange on a salad dish, pile slightly in centre, cover with dressing, sprinkle with lobster coral forced through a fine sieve, and garnish with a border of curled celery.

To Curl Celery. Cut thick stalks of celery in two-inch pieces. With a sharp knife, beginning at outside of stalks, make five cuts parallel with each other, extending one-third the length of pieces. Make six cuts at right angles to cuts already made. Put pieces in cold or ice water and let stand over night or for several hours, when they will curl back and celery will be found very crisp. Both ends of celery may be curled if one cares to take the trouble.

Lobster Salad III
Remove large claws and split a lobster in two lengthwise by beginning the cut on inside of tail end and cutting through entire length of tail and body. Open lobster, remove tail meat, liver, and coral, and set aside. Discard intestinal vein, stomach, and fat, and wipe inside thoroughly with cloth wrung out of cold water. Body meat and small claws are left on shell. Remove meat from upper parts of large claws and cut off (using scissors or can opener) one-half the shell from lower parts, taking out meat and leaving the parts in suitable condition to refill. Cut lobster meat in one-half inch cubes and mix with an equal quantity of finely cut celery. Season with salt, pepper, and vinegar, and moisten with Mayonnaise Dressing. Refill tail, body, and under half of large claw shells. Mix liver and coral, rub through a sieve, add one tablespoon Mayonnaise Dressing and a few drops anchovy essence with enough more Mayonnaise Dressing to cover lobster already in shell. Arrange on a bed of lettuce leaves.

Lord Baltimore Cake, A New Book of Cookery, p. 341
July 20
1/2 cup butter                         1/2 cup milk
1 cup sugar                             1 3/4 cups flour
Yolks 8 eggs                           4 teaspoons baking powder
                     1 1/2 teaspoons vanilla
Lord-Baltimore-CakeCream butter and add gradually, while beating constantly, sugar; then add yolks of eggs, beaten until thick and lemon-colored, milk, flour, mixed and sifted with baking powder, and vanilla. Turn into three buttered and floured seven-inch square tins and bake in a moderate oven. Put layers together with Lord Baltimore Filling and cover top and side of cake with Ice Cream Frosting; then garnish with halves of candied cherries and diamond-shaped pieces of angelica.
Lord Baltimore Filling.–Make an Ice Cream Frosting (see p. 341) of one and one-half cups sugar, one-half cup water and whites two eggs. When of right consistency to spread, add one-half cup rolled dry macaroons, one-fourth cup, each, chopped pecan nut meats and blanched Jordan almonds, twelve candied cherries, cut in quarters, two teaspoons lemon juice, three teaspoons Sherry wine and one-fourth teaspoon orange extract.

*Los Angeles Dressing, December 8
Beat yolks four eggs slightly and add one-fourth cup olive oil, one tablespoon lemon juice, one and one-half tablespoons vinegar, one teaspoon salt, one teaspoon mustard, and a few grains cayenne. Cook in double boiler, stirring constantly, until mixture thickens. Chill and add one cup heavy cream, beaten until stiff, one teaspoon sugar, and one and one-half tablespoons grated horseradish root.

*Lyonnaise Potatoes, April 20
November 14
Slice cold boiled potatoes to make two cups. Cook five minutes one and one-half tablespoons butter with one and one-half tablespoons finely chopped onion. Melt two tablespoons butter, season with salt and pepper, add potatoes, and cook until potatoes have absorbed butter, occasionally shaking pan. Add butter and onion, and when well mixed, add one-half tablespoon finely chopped parsley.