A) North Union lemon cake B) Shaker citrus crumble C) Midwest lemon tart D) Ohio lemon pie
A) Pith B) Seeds C) Peel D) Pulp
A) Late 1800s B) Early 1800s C) Early 1700s D) Mid 1900s
A) Shaker religious communities B) French bakeries C) Midwestern grocery stores D) British households
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) Four hours D) Twelve hours
A) Lemons, honey, and egg whites B) Lemons, brown sugar, and cream C) Lemons, flour, and butter D) Lemons, white sugar, and eggs
A) Quarter inch B) Paper thin C) Half inch D) One inch
A) Jam and custard B) Jelly and pudding C) Syrup and lemon butter D) Marmalade and lemon curd
A) Grapefruits or maple syrup B) Limes or honey C) Oranges or agave D) Meyer lemons or brown sugar
A) Whisked continuously B) Stirred every few hours C) Kept in the freezer D) Heated on the stove
A) Nutmeg B) Ginger C) Vanilla D) Cinnamon
A) It crystallizes B) It dissolves C) It turns into caramel D) It burns
A) Graham cracker base B) No crust C) Lattice or full top D) Crumb topping only
A) Blueberries B) Strawberries C) Blackberries D) Raspberries |