LEMONS ARE INVALUABLE

Sun (Auckland), Volume III, Issue 654, 4 May 1929, Page 23

LEMONS ARE INVALUABLE

If you wish to use only a little l lemon juice, don’t cut the fruit in halves, but make a small incision and squeeze out the amount you need. The rest of the lemon will keep better and will not dry up. Lemon peel boiled in water a few | minutes gives a very pleasant flavour. This water is especially good for those cakes which require some of the ingredients to be boiled together before adding the flour and baking powder. Dried lemon peel is good in fruit cake; cut it into small pieces with; scissors and dry it in the oven.

Lemon juice is much better than vinegar for making salad dressing. Try lemon juice and sugar on let- j tuce or cress, as a change from salad dressings.

Lemon Filling For Tartlets Cook slowly in a double saucepan until thick; three egg-yolks, half a cupful of sugar, the juice and grated rind of one lemon. When done, this mixture will look like scrambled eggs. Set it aside to cool. Beat the egg-whites stiff, adding a pinch of salt and one dessertspoonful of sugar. Beat the cooked egg mixture into the whites, and pour the preparation into pastry tartlet cases. Leave in the oven until the tops are brown. This same mixture can be used as a cake filling, or as a sweet J served in custard glasses.