Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-02-13
Citrus Fruit and Apples
All Are Valuable in the Menu and Have I'm
portant Places in Preparation OF Meals.
Proper Storage for Apples.

r EMONs are very important in cook
- ery. Lemon juice aids the cook In
many ways, at all times and in all
seasons The kitchen larder would not
be complete without lemons. Lemon
juice enhances the flavor and brings
out the special characteristics OF otner
fruits. 1t mingles well with many
dishes. 1t is used in many kinds OF
cookery, in sweets and SavorieS alike.
Salad dishes need 1t, salad dressings
require it and apples are greatly I'M
proved by its presence in buildings, pies
or any CONNECTION made with them. An
excellent fiavoring substance is made
by soaking Jumps Of loaf sugar In
lemon juice. Place a lump OF sugar
to each slice of lemon in jar, leave
closely covered for a few days, then
crush the sugar fine. This will also
make a thick strip that is good to
serve with pancakes. Such sugar also
fiavors the lemon juice deliciouSly in
lemonade or lemon ice.
Add a teaspoonful of lemon juice to
the water the next time you boil rice.
It will make the kernels whittier and
adds delicacy to the flavor of the rice.
Fresh lemon juice is a delicious flavor
ing for many kinds of dessert and
should be used instead of lemon eX-
tract whenever q very concentrated
flavoring is needed. For instance, add
a little lemon juice to the white icing
for a cake. adding more sugar If necss-
sary to keep the icing thick enough.
When making custard, simmer several
generous Slivers of lemon peel in the
milk. before adding the eggs. This will
give a real lemon flavor without curd-
ling the milk. The same method may
be used when making any other cooked
milk dessert.
Lemons keep well. If they are put
in a jar and covered with cold water,
decay will be much slower than If they
are exposed to the air or wrapped in
paper. They also keep well under glass.
they are often very green when bought
and should be kept until they ripen.
Always remove all seeds from lemons
before serving.
Lemon toast: To make lemon toast,
take the yolks of six eggs, beat them
well, then add three cupfuls of sweet
milk. Take bread not too stale and cut
1t into slices. Dip them into the milk
and eggs and place the slices in a skillet
with enough hot melted butter to fry
delicate brown. Take the whites of the
six eggs and beat them to froth, add
ing a large cupful of white sugar. Add
the juice of two lemons. Beat well and
add two cupfuls of boiling water. Serve
over the toast as a sauce.
To Serve Oranges.
When preparing oranges for salads or
for children to eat, or for the sick, or
TO serve for breakfast, soak the orange
in boiling water for five minutes before
peeling. The white pithy part will then
leave the orange and cling to the peel,
leaving the orange very palatable. The
skin of oranges and other citrus fruits
will be tough If sugar is cooked with
1t at first Always cook the skin tender
before adding the sugar. It can then De
cooked longer without any bad effeets.
To keep oranges after cutting them in
halves, cover the cut surface with waxed
paper and turn that side down onto
Q plate. This VIII prevent drying out.
Broiled oranges: Cut some pared
oranges in half-inch slices and remove
the seeds. Brush with melted butter
and broil for five minutes, turning once.
Place on rounds OF toast and sprinkle
with grated sweet chocolate. Serve with
whipped cream as dessert.
Baked: Orange sections are good
baked or praised with meat or poultry
Unpeeled oranges cut in halves across
may be baked. Remove the seeds and
core, III the centers of each with sugar
and dot with butter. Put enough water
In baking pan to cover the bottom
well and then cover the pan after put
ting the oranges in. Bake IN a mod
crate oven for about two hours I'm
cover for the last Is minutes 10 brown.
Orange Russe.-Slice the oranges
and discard as much of the pith as
possible Arrange small pieces of dry
sponge cake or lady fingers around the
sides of individual glass dishes or cups
and pile the oranges in the center.
Then sprinkle with powdered sugar or
grated coconut, or pour soft custard
over the fruit. Chill thoroughly before
serving.
Ambrosia. layer Of sliced
oranges, then add q layer of grated
coconut, then another layer of
oranges, continuing until the dish is
full.
Grapefruit.
When buying, choose grapefruit with
d fine skin of close texture and the
heaviest fruit you can get. Very light
fruit indicates q dry pulp and little or
no juice. A plateful Of membraneless
sections Of grapefruit rolled in finely
chopped mint is good accompaniment
to sliced cold meat.
Grapefruit MarmalaGe.-This is good
10 serve IS an accompaniment to hot,
buttered toast or mullins for breakfast.
To make, slice one medium sized grape