The sun., 1901-09-13
THE HOUSEWIVES CORNER.

Another great virtue il possesses, which
will recommend ii to all cautious houS,-
wives. is that it is Il natural and whole
some acid which they may obtain from
natures laboratory without fear of adul-
terutiun although be it known that ii is
cheaper io produce pure cider vinegar
than an imitation of the sane;' the apple
crop governs the supply, however and
when the supply is less than the demand.
artificial methods may lie rcsorted to.
The acid of lemon juice being very
sharp less is required to do the work.
and, being almost cololless. it can hr
used in delicate sauces, jellicS, without
spelling their appearance.
There are several methods used to pre-
serve the fresh lemon. That employed
by the growers is wrapping each one
separately in tissue paper and krcpn"
them IN cool dry place. Another way
that is often practiccd is To cover them
with buttcrmilk in Il covered vessel:
changing the buttcrmilk every fortnight
ut least. Ii is claimed that they will
keep fresh for six months or longer.
When wanted for use, rub them perfectly
dry with Il soft cloth.
Lemon soup is II wcll-madc chicken
broth thickcncd with eggs and cream on
milk to the consistency Of thick cream
and flavor with lennon juice just before
serving.
LEMON SAUCE FOR FISH.
Set Il small saucepan over another
containing hot water: place in the sauce
pan four ounces of butter. with the juic"
of large lemon. Beat rapidly until
thick and hot. add salt and pepper Ia
taste. and just before removing from
the fire beat in the yolks of two eggs,
and when thoroughly heated rcmovr at
once from th" fire. and serve.
LEMON JELLY.
Soak half il package Of plain gelatin
IN half Il cup uf cold water until all ihn
water is absorbed and the gelatin tender:
add the strained juice of three large.
lemons, Il pinch of salt and cup Of
granulatcd sugar; pour over til" whole Il
pint Of boiling water. and stir until the
sugar is dissolved. and then strain
through Il thin cloth INTO wet glass or
china mold. This can he served with
boiled cIstard or fresh fruit. The latter
can hn nodded with the Jelly.
LEMON IN SALAD DRESSING.
This acid is much to hc preferred IN
making either the plain French dress.
ing Of oil and acid or the mayonnaiSr, eN
ccpt when only the green salad leaves
are used. then tarr0gon vinegar gives
that peculiar and delicate Sonpcon thai
makes il 50 pleasing. This vinegar. II,
we have already stated, can be- made II
! home If one desires to economizc. Lrmm
: Juice is more certain in its results il
mixing with the oil. than the vinegar. rs
the latter frequently contains consider
able water.
LEMON BUTTER SAUCE.
Put II large tablespoonful of corn
=, starch, two hrarlng tablcspoonfnls n
granlated sugar. pinch of salt. tn,
grated rind Of n lemon and the juice, III
Z: ounce OF butter and the yolks Of twt
eggs in saucepan and heat them to
+ q tncr until smooth and lieht; then adj
qui, kly II pint of boiling water: and cool
: until il begins to thirEcn.
. LITTLE LEMON PTDDINGS.
Tut cup of fine, dry bread crumbs il
] 4 howl. cover with pint Of milk anC
= S"ak until crumbs are soft. Beat tG
= gcthrr until light tho yolks Of two eggs
. two level tablespoanfuls of butter and
lalf-cnp Of sugar; add the grated rim,
. ana Juice Of n small lemon. mix ant
6 then add the soaked crumbs turn thi
: mixture into small buttercd cups: set Ill,
{ cups in q shallow pan of water: plac,
I IN moderately hot oven and bake nnti
$ thu custardS are set, no longer. ahou
$ twenty minutes. These may he serve,
hot or cold with fruit sauce.