A) Ohio lemon pie B) North Union lemon cake C) Shaker citrus crumble D) Midwest lemon tart
A) Pulp B) Seeds C) Peel D) Pith
A) Mid 1900s B) Late 1800s C) Early 1800s D) Early 1700s
A) British households B) Shaker religious communities C) French bakeries D) Midwestern grocery stores
A) The local soil was too acidic B) They were a gift from international travelers C) They were cheaper to buy than grow D) They could not be grown in the Midwestern climate
A) Two hours B) One hour C) Twelve hours D) Four hours
A) Lemons, white sugar, and eggs B) Lemons, brown sugar, and cream C) Lemons, honey, and egg whites D) Lemons, flour, and butter
A) Paper thin B) One inch C) Quarter inch D) Half inch
A) Jelly and pudding B) Marmalade and lemon curd C) Syrup and lemon butter D) Jam and custard
A) Meyer lemons or brown sugar B) Oranges or agave C) Grapefruits or maple syrup D) Limes or honey
A) Whisked continuously B) Stirred every few hours C) Heated on the stove D) Kept in the freezer
A) Vanilla B) Ginger C) Nutmeg D) Cinnamon
A) It turns into caramel B) It crystallizes C) It burns D) It dissolves
A) No crust B) Lattice or full top C) Crumb topping only D) Graham cracker base
A) Strawberries B) Blackberries C) Raspberries D) Blueberries |