The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-09-04

How to Use Lemons
Nature has added no more valuable
subsidiary to our food list In every
well ordered culinary department we
find that the Importance Of having a
lemon on hand is as great considera-
ton in the estimation of the cook as
the presence of the historic horseshoe
nail without a 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 occa-
sionally, and not only in sweets is 1t
used, but added to many other dishes
that, but for its agreeable pungeney
and flavor. would be rather tasteless
and insipid.
THE JUICE OF LEMON.
This is valued principally on account
of its 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 colo weather Gre
ates the same need for purifying
elements. A wise use of natures rem
edieS as food accessories will not only
add to the pleasure of eating, but fur
nish all the digests necessary, without
resorting to artificial help
The acid of lemon (citr5c) while too
strong to use uless diluted with some
other substance or neutralized with
oils, is the most digestible and whole
some of all acids, and the most service
able, as 1t can be used for all practle al
purposes when the introduction of an
acid is necessary to food Another
great virtue 1t possesses, which will re
commend it to all cautious housewives,
is that it is a natural and wholesome
acid which they may obtain from ma
lures laboratory without fear of adui-
teration, although be it known that itl
is cheaper to produce pure cider vine
gar than an imitation of the same the
apple crop governs the supply how
ever, and 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 almost colOrless,
it can be used in delicate sauces, jel1ies,
etc, without spelling their appearance
The several acids Of vegetable prod
uct all probably act in the process of
digestion and nutrition in much the
same way; exerting a solvent action up
on many of the food substances. Re |
garding 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 build |
ing the structure, there are many little |
provisions to be considered for keeping |
it in good repair. For this purpose we |
have what many regard as the nones- |
sentials among food materials Too lit |
tie attention is paid to these so-called |
superfiuous matters, which, after all, are
the very factors that make the bodily |
structure desirable possession.
ESSENTIAL OIL OF LEMON.
This oil, that gives such a pungent |
and agreeable flavor, occurs in the rind |
of the fruit; the slightest scratch on |
the surface VIII l1berate it. and for this |
reason and because the white, PUPPY |
part lying directly underneath the thin. |
yellow skim 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, ex-
pensive, and it must be carefully ex-
tracted. Housekeepers should remem- |
Der this when purchasing, and also bear |
in mind the fact that the best goods !
are the cheapest, as they viii go much |
further than 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 la |
Dor. The justice of high prices is some
times questionable, but not when the |
goods are of the highest and purest |
quality.
KEEPING LEMONS
tits a misfortune indeed to live beyond /
the immediate reach of a lemon. But |
generally a little forethought and man |
agement will provide against the |
found wanting" in this case.
There are several methods used to |
preserve the fresh lemon. That en- |
ployed by the growers is wrapping each I
one separately in tissue paper and /
keeping them in a cool, dry place. An |
other way that is often. practical is to |
cover them with buttermilk in a covered |
vessel; changing the buttermiIk every |
fortnight at least. 1t is claimed that |
they will keep fresh for six months or |
longer When wanted for use rub them 1
perfectly dry with a soft cloth.
LEMON SOUP
This is a well-made chicken broth |
thickened with eggs and cream or 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
containing hot water; place in the !
saucepan four ounces of butter, with |
the juice of a large lemon. Beat rap
idly until thick and hot, add salt and |
pepper to taste, and just before remov-
ing from the fire beat in the yolks Of /
two eggs, and when thoroughly heated |
remove at once from the fire, and serve.
LEMON JELLY.
Soak half a package of plain gelatine