Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-01-19
Table
and
Kitchen.

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The Lemon and it's conseners, the
/ Lime and Grape Fruit.
These FRUITS will ever hold their
place on account Of their valuable
acids. citrid and malic. They are char
acterized by the abundance of the free
citric acid they contain Their proper
ton of Water is high and they do not
possess any properties that can really
be considered as actual food; but their
importance lies in the yield of useful
anti-scorbutic juice and for giving an
agreeable pungency and flavor to in
sipid ana 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 mucus. In this instance
no sugar should be added. Lemon
juice, hot water and salt, instead of
sugar is a remedy advised for sick
headache and biliousness. The lemon
is used incidentally as flavoring
agent and is most useful as toilet ac-
cessory. 1t is one of natures beauti-
fiers and should be used far more
generally than it is.
Lemon Butter.
Take two pounds of granulated
sugar; three cups of water; three we'll
beaten eggs; two tablespoonfuls of but
ter: two tablespoonfuls of cornstarch
juice and rind of two lemons Beat
sugar, eggs and butter and cornstarch
until creamy; then add lemon Juice
and grated rind, and the boiling water:
| nd al
as sauce or for tarts or layer cakes.
| French Honey.
| This is similar to- the above but is
intended to be eaten with bread and
butter. like honey. Beat half a cup of
butter and two-thirds of a cup of DOW
dered sugar to cream then add one
unbeaten egg and beat again until
| light. Place in double boiler and stir
over boiling water until it thickens.
Remove from the fire and add the
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 pint of boiling water; adding the
strained juice of two lemons and cup
Of sugar. Boil for five minutes Re-
move from the fire, stir in the WELL
beaten yolls of two eggs and when well
mixed turn into arnold and put in cold
place to set. Serve with the whites of
the eggs beaten to froth with four
tablespoonfuls of powdered sugar as a
garnish
Lemon Ginger Sherbet.
Vine eight lemons thoroughly with
III r.<<f-
shave off the very thin yellow peel
which contains the tlavoring oil, but be
careful that you do not get any of the
white. bitter part of the rind Then cut
all the lemons in half and press out the
juice, strain it. Put four cups of
gfainulated Sugar iii a saucepan with
two quarts Of boiling water and boil un-
Ill clear. skimming off the scum as it
forms: then add the lemon juice and
strain all through a piece of cheese
cloth. Beat the white of an egg until
light and foamy. but not stiff, and
pour the strained syrup over this; mix
we'll and turn into a freezer: turn until
the mixture is stiff; then stir III quar-
ter of a 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
flour sufficient to make thin batter.
Add the juice of a lemon and then the
beaten whites of the eggs, and lastly
quarter of teaspoonful of soda dis
solved in little warm water. Fry at
once in hot fat and sprinkle with
sugar. Serve with a spoonful Of
lor>iv ND
The sauce may be poured over the fritz
tiers before adding the meringue, but
serve them as quickly as possible after
they are fried
Lemon Pie
Line an earthen pie plate with good
paste; then put in cup of graduated
sugar. Pare two medium sized lemons,
all the white rind and then
slice very thin, rejecting the seeds. Ar
range the slices over the top of sugar,
add few chips of the thin yellow rind
and then cover with top crust; fold
ing the edges together so the juice cam
not escape. Bake for twenty-five or
thirty minutes in a quick oven. Serve
cold
Lemon Custard Pie.
Beat the yolks of three eggs and half
q pound of powdered sugar to cream.
Then add the unbeaten whites of two
eggs and beat the whole until very
light. Add the strained juice and
grated rind of three lemons and two
tablespoonful of butter. Cook in the
double boiler until the mixture thick
ems. then set away to cool. Line pie
dishes with good paste and bake,
then turn in the lemon mixture. Cover
with a meringue made with the re-
naming white of egg and three table,
spoonfuls of powdered sugar and put
III a moderate oven and bake golden
brown.
Grape Fruit for Breakfast or Luncheon.
For breakfast fruit or first course at
luncheon grape fruit may be eerved in
following manner: Carefully separate
the pulp from the thin bitter skin that
separates the sections, using "a silver
knife. Put the pulp and juice 4 ins9ta
small stemmed glass or bowl, made -4of