Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1909-07-23
A Lemon Talk

-
Win a July sun overhead. and long
hot summer days upon US, II does one
GOOD 10 think about cooling drinks, ana
lemonade has a lasting charm Tor
vood many OF us, who never touch CO.
co-cola. or anything OF the kind
Few people are aware of or estimate
properly the medicinal properties OF tns
Juice OF the lemon, or have a sensEoie
experience OF it's value, when the. olooo
Is heated with fevers-
Some use 1t literally with strong clear
coffee TO overcome chills ana teNeF'
which Is so dreadful in pulling down the
system
As a rheumatism remedy IL is me,
and much relief Is obtained by using the
Juice OF one or two lemons, three times
q day, before meals
II seems to be a Seeinc when rheu-
matism Is caused by lack OF acid IN
the system
we all know how Il will help an in
cipient cold, and how the perspiration
win appeal, after drinking hot lemonade,
after bathing ones feet IN hot water.
For hoarseness. the Juice Of lemon
and a tablespoonful OF loaf sugar, we'll
beaten together with the white OF an
egg, Is fine, taking q teaspoonful Of the
mixture every hour.
Raw lemon juice appears to be too
strong an acid. but mixed with water
and sugar, II IS all rlgnt.
When "the good old summer time" Is
upon US. we naturally incline to acids
and some massage performers viii tell
you that you viii not grow fat, IL you
abstain from fats. sweets and starchss.
and use lemon juice literally. II Is said
to prevent obesity.
Lemons seem 70 be natures own rem
edy and we all can agree that is is a
pleasant medicine.
.r-H- -
keeping Is largely concerned with lem
ons- II is well they are cheap and
plentiful
find in my scrap book literature some
recipes that may become useful TO our
readers.
First-squeeze the Juice from four lem
ons and add Il 10 an ounce Of gelatine
previously dissolved in two large coffee
cups Of cold water. Put II on the FIRE and
add four well-beaten eggs. Let all come
TO a boil and then pour In wet jelly moIds
and set on ice.
second-A lemon-pudding, made in this
way: Beat one cup Of sugar and half-cup
OF butter to cream; add the grated rind
and juice OF large lemon. Mix two cups
OF bread crumbs and the beaten yoIks
OF three eggs Lastly stir I'm a quart of
milk Bake until the top is a solid brown
and frost the top with the whites Of three
eggs II suet Is used the pudding is liked
better BY those who prefer rich food.
Third-Mske q lemon pfc with a rich
paste: Stir into a coffee cup of Boiling
water a tablespoonful OF corn starch, pre-
viousiy mixed smooth in a little water.
Let u boil a moment. then stir in four
well-beaten eggs. coffee cup Of sugar.
grated rinds and juice OF four lemons
and bake the pies until they are done.
You can use frosting on these custard
pies, made OF sugar and white Of eggs
Fourth-Some recommended a lemon
cake made by using lemon juice rather
than cream tartar and soda; but to be
sure OF good lemon cake. use the lemon
with eggs and sugar for the filling be-
tween layers. well beaten.
Five-Lemon biscuit are said to be ex-
cellent. made like other sweet biscuit
adding the Juice Of four lemons to a
quart Of -four. and baked In quick oven.
nne lemon sponge, an excellent des-
sert for a warm day. is the following:
One-hah a package, or one ounce OF GEL
atine. soaked one hour in half a pint OF
water. then add one pint OF boiling water
and one cup OF sugar; bring just to a boil
and then add the clear Juice OF two large
lemons. and after stirring well, set aside
20 cool When partly stiffened stir In
the frOthed whites of three eggs-beat
well and pour into mOulds. and put upon
the Ice Serve with a yellow boiled Gus
OF the lemons II moulds are oiled with
sweet salad oil. II is better than wetting
them A very convenient and econom-
ical way to have plenty OF good lemon
nayoring Is 10 have a wide-mouthed bot
tie partly filled with alcohol or water,
and whenever the juice only OF lemons
Is required. put the yellow rind into the
Spirits In a week II viii impregnate
the spirits very strongly.
Two deifcRauR summer drinks are rnpda
from lemons. cream-soda ana sherbet,
both cooling and wholesome. The mate
rails for cream-sOda are one pint and
half Of water, one ounce OF tartaric
acid. the juice. strained clear, Of two
lemons. one and a quarter pints Of
leaf sugar. Boil these ingredients to-
Eether I'VE minutes. and when cold stir
IN two spoonfuls OF essence OF winter
green. the whites OF two eggs beaten TO 3
attn froth, and one quarter Of a cup Of
-four smoothly mixed In a very little
cold water. Stir well and bottle. To
serve. use one spoonful of the cream
soda, three-quarters OF a glass OF cold
water: stir In one-half teaspOonful OF
carbonate OF soda, and drink when IL eff
fervesces. A convenient way TO keep
lemon sherbet Is in powder made after
the following formula: To half a pint OF
powdered white sugar add forty drops
% essence OF lemon To this add one
quarter pound OF carbonate Of soda and
the same OF tartaric acid To serve, dis
solve one teaspoonful Of the mixture In
q tumbler two-thirds full OF cold water.
A cut lemon Is also valuable toilet
accessory, for the juice viii whiten the
hands and make them soft, as well as re-
move stains from ink, fruit and the like.
II Is cure for tan and sunburn; also
said 20 cure freckles. II may cure the
latter II OF a temporary kind, but natural
or hereditary freckles would hardly yield.
The Juice Of a lemon mixed with salt and
applied TO spOts Of iron-rust or mildeT.
and laid in the sun, win remove them
without the least injury 10 the finest
fabric
Sane and Sensible Housekeeping