The Waterbury Democrat., 1941-04-24
Lemons Offer Variety to Daily
 Bill of Fare
BY BETTY BARCLAY


 Lemons will keep e long time when stored in a cool dark place or in @ covered container in the re- frigerator. However, don't store them there and forget them. Many foods may be forgotten without loss to the diet or menu. Not so, the healthful lemon. Hardly meal can be planned, where lemon-flavored dish will not be a special treat or Q lemon garnish enhance some one of the dishes served.
 When you have bought @ dozen lemons for @ pie or for hot lemon ade to give the member of the fam- fly who has cold, don't put part of the dozen away and forget them. In wasting this fruit, you are losing more than the money spent for 1t; you are losing mineral and vitamin food clements that are valuable and difficult to secure from other sources. Lemons are among the foremost sources of important Wtamin 0. which the body does not store and which must be eaten in some form every day. Because the lemon tree is @ hard worker and blooms and bears fruit the year around, 1t fur- nishes a fresh fruit source of vita- min c always available.
 So just bring out those extra lemons and put them to work. Give the recovered cold patient a glass of water with the liice of lemon in 1t. This taken on rising every morning will do much to maintain future good health and prevent fu- ture colds. It also aids elimination and all the family can profit from the same morning bracer.
 Gut one of these leftover lemons into quarters and send 1t to the table with the dinner vegetables or with the meat or fish. When the children ask for dime to spend at the hokey-pokey stand, let them make lemonade for the gang and get more for their money.
 Once you discover the many ways in which the lemon can serve you. there will be no forgotten lemons. In fact, lemons will become staple item on your market order.
 Here are few lemon recipes that are different and that will make the lemon a remembered item on the family bill of fare.
 Pacific Coast Fish Salad 1-2 cup lemon pulp and juice
 2 cups shredded lettuce 1-2 cup finely chopped celery
 2 cups flaked tuna or salmon
 3 tablespoons minced pimiento Combine. Serve with lemon may onnaise. (Serves O.
 Spinach A La Sunkist
 4 pounds spinach cleaned
 thoroughly Place in kettle without any water. Add: 1-2 cup salad oil tablespoon salt
 Mix thoroughly. Cook to 10 minutes. Stir or lift occasionally. Drain and chop.
 Add:
 IA cup lemon juice
 Garnish with lemon. Other greens may be cooked by this same method. (Serves 8).
 Dainty Lemon Layer Cake l-2 cup butter or other shortening,
 creamed with
 1 cup sugar Add:
 9 eggs well-beaten
 Sift together three times:
 3 cups measured and sifted
 pastry flour 3-4 teaspoon baking soda 1-2 teaspoon salt Add flour to first mixture, alter
 nately with:
 l.2 cup sweet milk, soured with
 tab2lespoons lemon juice
 Beat until smooth. Bake in 2 greased 8-inch layer cake pans in moderate oven (350 degrees F.) 25 to 30 minutes. Cool. Spread lemon cream filling between layers. Ice with seven minute lemon frosting. (Makes one 2-layer cake.)
 Lemon Cream Filling
 l egg yolk, beaten
 1-2 cup sugar
 level tablespoons cosnstarch i-2 cup water
 IA cup Sunkist lemon juice Ia teaspoon grated lemon peel Cook in double boiler IS minutes, stirring often.
 Add:
 l-2 tablespoon butter AAA