Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-01-21
Table and Kitchen.
The Lemon, the Lime and Grape
Fruit

The Lemon, the Lime and Grape
Fruit.
|. These fruits will ever hold their place
on account Of their valuable acids. citric
and malic. They are characterized by
the abundance of the free citric acid they
contain. Their proportion OF water is
high and they do not possess any proper
ties that can really be considered as &C
tual food; but their Importance lies in
the yielu of useful anti-scorbutic Juice
and for giving an agreeable pungency and
flavor to insipid and tasteless foods. They
are also most useful to allay thirst. A glass
of hot water and lemon Juice, taken before
meals will cleanse the stomach Of mucous.
In this instance no sugar should be added,
lemon juice. hot water and salt. instead Of
sugar Is a remedy advised for sick head
ache and biliousness. The lemon is used
incidentally as a favoring agent and is
most useful as a toilet accessory. 1t Is
one OF natures beautifiers and should be
used far more generally than 1t Is.
This group of the citrus family ranges
in sweetness through several degrees, one
variety OF lemons being as sweet as the
orange while the lime. a smaller lemon,
Is extremely acid. containing about thirty
two and one-fourth grains Of citric acid
to the ounce. The juice Of the lime is used
chiefly as an anti-AcOrbutic and is iEdis-
pensable among sailors on long voyages
or In sections where a diet consisting of
salt meats and no green vegetables Is liable
to produce scurvy. Citric acid is manu-
featured from the lime. as well as the
lime juice There are two methods of pre-
pairing the latter. 1t may be prepared by
boiling the Juice and sealing while hot
or preserved. with about half it's weight in
sugar and an ounce of brandy or whisky
to every ten ounces of juice. This gives
liquid of greenish yellow color. This
Is bottled and olive oil poured on top to
exclude the air.
Grape Fruit.
This is relation Of the citron family.
1t Is fruit very much larger than the
orange or lemon. 1t Is delicate in flavor
but decidedly acid and has considerable
bitter matter which is not altogether pal
atable to persons who have not learned
how to eat the fruit properly. The grape
fruit contains properties similar to the
lime ana lemon, makes cooling and re-
freshing drink, salad or ice, but most
people have to cultivate taste for the
fruit.
Many confuse grape fruit with the shad-
dock proper, which is much larger fruit,
growing on trees. The name is derived from
the fact that Capt. Shaddock first brought
this fruit from the East Indies Grape fruit
Is smaller variety of shaddock and grows
In clusters, hence the name. Our principal
supply is derived from Florida, although
large quantities are brought from the West
Indies to our markets. This fruit Is known
among the natives as the forbidden fruit
Which may possibly account for the desire
which makes many persevere In their eff
forts to cultivate liking for It.
Lemon Butter.
Take two pounds Of granulated sugar;
three cups Of water; three well beaten
eggs; two tablespoonful of butter: two ia
blespoonfuls OF cornstarch: Juice and rind
Of two lemons. Beat sugar. eggs and but
ter and cornstarch until creamy; then add
lemon Juice and grated rind, and the boil
then use as a sauce or for tarts or layer
cakes.
French Honey.
This is similar to the above, but is intend
ed to be eaten with bread and butter, like
honey. Beat half a cup of butter and
two-thirds Of a cup of powdered sugar to a
cream: then add one unbeaten egg and beat
again until light. Place in double boiler
and stir over boiling water until it thick
grated rind and Juice Of one lemon. When
well mixed turn out to COOL
Lemon Cream.
Mix two tablespoonfuls Of arrowroot with
a little cold water. then stir Into It a pint
Of boiling water. adding the strained juice
Of two lemons and cup Of sugar. Boil for
five minutes Remove from the fire. stir in
the well-beaten yolks OF two eggs. and when
well mixed turn Into a mold and put in a
cold place to set. Serve with the whites of
the eggs beaten to froth. with four table,
spoonfuls of powdered sugar as a garnish.
Lemon Ginger sherbet.
Wipe eight lemons thoroughly with q
clean. soft cloth. and from two of them
shave off the very thin yellow peel which
contains the navorinS OIL, but be careful
that yeu do not get any Of the white, Bit
ter part of the rind. Then cut all the lem
ons In half and press out the juice; strain
It. Put four cups of granulated sugar in a
and boil until clear. Swimming OF the scum
as 1t forms: then add the lemon juice and
strain all through a piece of cheesecloth
Beat the white Of an egg until light and
foamy, but not stir. and pour the strained
syrup over this; mix well and turn into
freezer. Turn untf the mixture is stiff.
then stir in a quarter Of q pound OF candied
ginger. sliced thin. and let stand little
while before serving.
Lemon Fritters.
Separate three eggs. beat the yolks very
light. Stir In pint Of milk and -four
sufficient to make a thin batter. Add the
juice Of lemon and then the beaten
whites OF the eggs. and lastly quarter Of
teaspoonful of soda dissolved in little
warm water. Fry-at once In hot fat and
sprinkle with sugar Serve with spoonful
of meringue and little lemon sauce. The
sauce may be poured over the fritters be-
as quickly az possible after they are fried.
Lemon Pie.
Line. an earthen pie plate with good
paste; then put In a cup OF Eranulated