Evening star., 1924-05-23
MANY USES FOR LEMONS

, and picked lemons, the lemon cA-ee0e
with which the delicate pun paste
patty cases were lined. the lemon
dumplings and the lemon custardS of
those olden days are as appealing as
ever; and who does not remember
his granGmothers special treat Of a
bit of candied lemon peel with little
crystals of yellow sugar clinging to
the strips on the days when we were
rewarded for being very good, in
deed?
An excellent navoring substance Is
made by soaking Jumps of loaf sugar
in lemon juice. Place q lump Of sugar
to each slice of lemon in a jar. cover
| closely for a few days; then crush
a thick syrup that children and Adults
| also will love to eat on their pan
cakes The zest of q lemon is really
in it's favoring oils Therefore, in
very thinly peelinE of the yellow
part this is secured Lump sugar
will absorb the oil.
A delicious and wholesome milk
cheese may be made with lemon
juice and milk. Use q quart of milk
and the strained juice Of three
Juice into it, When w n quite enc eols Soea Strains ne
! through wet, clean muslin and then
let the cheese drain. This is very
appetizing served on watercress or
sliced tomatoes.
10 make iemon TOAST, take the
yolks of six eggs, beat them well and
add three cupfuls of sweet milk.
Take bread not too stale and cut into
slices. Dip them into the milk and
eggs and lay the slices in a skillet
with enough hot melted butter to
| fry a delicate brown. Take the
whites OF the six eggs and beat them
to froth. adding a large cupful of
white sugar. Add the Juice of two
lemons. Beat well and add two cup
| fuls of boiling water. Serve over the
| toast as a sauce.
| Many good cooks add teaspoonful
of lemon juice to the water in which
| meat is boiling. They say it makes
the meat more tender. Anyway, it
adds to the tastiness o: the meat
! Lemon Juice added to meat gravy is
often an advantage When making
| the gravy for roasted veal. 1t is
well to add the lemon juice with salt
and pepper to give flavor.
| Likewise, when preparing veal chops
to fry, the best cooks make an in
cision in each chop, in which they
drop pepper and salt. onion juice and
a few drops OF lemon Juice Then
they dip the chops in egg mixture
and crumbs, and saute in pork fat.
Many pork dishes should De garnished
with slices of lemon. Boiled ham is
garnished with lemon and parsley
by many good cooks.
Lemons for Cleaning.
Fruit stains and scorch marks on
fine table linen can be removed with
| lemon juice, followed by exposure to
sunshine. For the scorch marks, cut
the lemon in halves. rub each half
in salt. then apply. Press very firmly
| do not actually rub. Then rinse
Thoroughly and hang outdoors in the
sun. Two or three applications may
be necessary. Each time give good
sun. Fruit stains caused by fresh
| fruit should be dipped in cold water
at once. Soap contains alkali and
| therefore ii should never be used. If
! the stains are dry, stretch the linen
| over receptacle and pour over boil
ing water. then. before the place is
dry. rub with lemon juice. The juice
| must be rinsed out entirely and the
| article hung out to bleach in the sun.
! Ink stains on white materials
should be covered with salt and then
| rubbed with half a lemon, the whole
| being washed out right away Col
ored materials on~which ink has been
| spilled are more difficult to treat on
account of the color fading. Warm
| milk is best for these.
Kitchen tablecloths and towels are
! apt to get a bad color, but il they are
boiled with few pieces of lemon
the better will be noticed
Aluminium pans often look bad, al
though clean in a way. If you clean
them with a slice of lemon, they will
look like new.
Brass pans are successfully cleaned
with lemon and soap. Crate the soap
onto the lemon. Use lemon juice for
removing fly specks from gilt picture
frames.
Pewter that has become dull may
be Frightened in the following way:
Squeeze out most OF the juice from
half lemon, then dip this into the
dust which has been sifted from Gin
ders. Rub the metal briskly, then
polish it with a chamois skin. II
pewter has become badly discolored,
rub over the metal a cut onion on
which little pumice powder has
been sprinkled.
Stains on ivory, such as the keys
of a piano, should never be treated
with water. A better plan is to make
| a paste of pumice stone mixed with
lemon juice. Rub the keys we'll with
this paste, then finish with peroxide
of hydrogen. A polish occasionally
afterward will keep them in good
condition for months