Evening star., 1901-09-03
Table and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.

| EAt ana HOW I'D frcVAEe OOus
| Nature has added no more valuable sub
| sidiary than lemons to our food list. In
every well-ordered culinary department we
find that the importance of having lemon
| on hand is as great a consideration In the
| estimation of the cook as the presence OF
the historic horseshoe nail. Without
lemon when lemon Is needed the cook
considers that she has wrought in vain.
| Nearly everything in the sweet list OF
| dishes is favored with lemon occasionally;
and not only in sweets is it used. but added
| to many other dishes that, but for Its
| agreeable pungency and flavor, would be
rather tasteless and fnsipfd.
The Juice Of Lemon.
This is valued principally on account OF
| It's useful anti-scorbutic properties, and
| for this reason should be used in some
| form almost every day in winter, as In
summer as the heavier meat diet usually
! consumed in cold weather creates the same
need for blood-purifying elements. A wise
use Of natures remedies as FOOD accesso.
| ries will not only add to the pleasure OF
| eating, but furnish all the digests neces-
sary, without resorting to artificial help.
| The acid Of lemon (citric), while too
| strong to use unless diluted with some
other substance or neutraliZed with oils, Is
| the most digestible and wholesome OF all
| acids, and the most serviceable, as IT can
| be used for all practical purposes when the
| Introduction Of an acid is necessary to food.
| Another great virtue which 1t possesses.
| which will recommend 1t to all cautious
housewives, Is that 1t Is natural and
wholesome acid. which they may obtain
| from natures laboratory without fear Of
| adulteration. although be it known that 1t
| is cheaper to produce pure cider vinegar
than an imitation Of the same; the apple
crop governs the supply, however, ana
when the supply is less than the demand
| artificial methods may be resorted to. The
| acid of lemon juice being very sharp, less
is required to do the work, and being al
most colorless, 1t can be used In delicate
sauces, jellies. etc., without spelling their
appearance.
The several acids Of vegetable product all
probably act in the process OF digestion
and nutrition In much the same way; ex-
erting a solvent action upon many Of the
food substances Regarding them in. the
light of nutrients. they would be Of little
value, as they cannot be taken In sufficient
quantity to perceptibly increase the vital
powers. But all foods are not taken with
the purpose Of increasing force or power
After using the best materials for building
the structure there are tar many % little !, pro, o.
good repair. For this purpose We have
what many regard as the non-essentiais
among food materials. Too little attention
Is paid to these so-called superf1uous mat
ters, which, after all, are the very factors
that make the bodily structure desirable
possession.
The Essential Oil Of the Lemon.
This OIL that gives such pungent and
! agreeable flavor, occurs in the rind OF the
| fruit; the slightest scratch on the surface
| will liberate 1t. and for this reason and be-
cause the white, pulpy part lying directly
I underneath the thin, yellow skin, Is bitter
| and indigestible, we should crate the outer
| part very lightly and carefully. The best
| grade Of the Oil Of lemon is, Of necessity.
| expensive, as it must be carefully ex-
| tracted. Housekeepers should remember
this when purchasing, and also bear IN
mind the fact that the best goods are the
| cheapest, as they will go much further
| than a weaker and perhaps adulterated
quality. In all prepared food products we
| must remember that living prices. at least.
must be divided between the producer. the
man who prepares them for the market,
| and the seller. to say nothing of those who
are employed by these to do the actual
labor The justice of high prices Is some
| times questionable, but not when the goods
are of the highest and purest quality.
Keeping Lemons.
1t is misfortune indeed to live beyond
the immediate reach Of a lemon; but gem
orally little forethought and management
will provide against the found wanting
| in. this case.
serve the fresh lemon. That employed by
the growers is wrapping each one sepa-
rately in tissue paper and keeping them In
a cool, dry place. Another way that is
often practical Is to cover them with but
termilk in a covered vessel. changing the
buttermilk every fortnight at least. 1t is
claimed that they will keep fresh for six
months or longer. When wanted for use,
rub them perfectly dry with soft CLOTH
Lemon Soup.
This is a well-made chicken broth thick
ened with eggs and cream milk to the
consistency of thick cream, and favored
with lemon juice just before serving.
Lemon Sauce for Fish.
Set a small saucepan over another con-
tanning hot water; place in the saucepan
four ounces of butter, with the juice of a
| large lemon Beat rapidly until thick and
hot. add salt and pepper to taste. and just
before removing from the fire beat In the
yolks of two eggs, and when thoroughly
heated remove at once from the fre ana
serve.
Lemon Jelly.
Soak half package Of plain gelatine in
half a cup Of cold water until all the water
| is absorbed and the gelatine tender: add
the strained juice Of three large lemons.
pinch of salt and cup OF granulated sug-
ar: pour over the whole pint Of boiling
water and stir until the sugar is dissolved,
and then strain through thin cloth into q
wet glass or china mold. This can be
served with boiled custard or fresh fruit
The latter can be nodded with the Jelly.
lemon In salaA Dressing.
This acid IL much to be preferred In maxi
Ing either the plain French dressing Of OH
and acid or the mayonnaise, except when
only the green salad leaves are used. then