USE LEMONS.

Auckland Star, Volume LVI, Issue 180, 1 August 1925, Page 26

USE LEMONS.

Lemons are so easily grown in Auckland that every garden should plant, at least, one tree. In bygone , days the housewife stored lemons in her wardrobe to keep moths from her clothing, and later they were used as an antidote to venomous stings. When their culinary possibilities'were first realised the dried peel was recommended as an aid to digestion. Time, experience, and experiment have served to show this übiquitous fruit in so many new lights that it is now difficult to set limits to its sphere of usefulness. It is mankind's friend, especially in the springtime, when it serves to ward off the minor ills of the changing seasons and keeps us "fit."

The lemon consists of pulp, rind, pith, and seeds. It contains some 7 to 10 per cent citric acid, which makes it excellent for allaying thirst or giving pungency and flavour to such tasteless fluids as rice and barley water. The acidity counteracts the greasiness of rich foods and so it is added to such dishes as puff pastry, salmon paste, or veal stuffing.

Tho pulp is rich in that delectable juice ivhich adds piquancy to our puddings and provides a welcome hot drink for wintry nights or a delicious "cooler"' for sultry days. The wise housewife heats her lemon slightly in the oven beforo extracting the precious juico, so that sho may the more surely extract every drop of it. This juice forms an invaluable part of warm weather diet and can be introduced into the day's menus in a pleasing variety of ways. A good, gentle, and natural laxative may be prepared by covering a tablespoonful of raisins with the juice of a lemon, allowing it to stand overnight, and taking this before breakfast.

There is more in the lemon juice than "tickles the palate." It is rich in that anti-scorbutio vitamin which prevents scurvy, clears the skin, improves the complexion, and helps to purify the blood. If you study your health, drink hot lemonade, and if your blood is overheated in spring or summer take long draughts of cold lemonade.

Lemon ■• cheese is a popular sweetmeat, the home-made variety far surpassing in flavour any that can be bought.. Tho ingredients required are: three lemons—rind and juice; lib castor sugar; Jib butter, and three eggs. Wipe the lemons, grate the rind and squeeze the juice into a jar. Add the sugar and butter. Place jar in pan of water and allow to melt. Beat the eggs lightly and add. Stir over the fire until it thickens and pour into jars for use.

Lemon pudding: Everyone enjoys a pudding made with £Ib flour; Jib butter; one lemon; Jib sugar; one or two eggs; one teaspoonful baking powder, and a little milk. Grease the puddingy basin and paper to cover. Have ready some boiling water in a saucepan. Place the flour in a bowl,- rub in the butter, grate tlie lemon-rind, and add the other dry ingredients. Mix to a dropping consistency with the beaten egg or eggs, one teaspoonful of lemon juice, and a little-milk. Pour into the prepared basin and steam for two or three hours. This should be served with a delicious sauce made as follows:—

Lemon sauce: Place the remainder of the lemon juice in an enamelled saucepan with the rind (cut in strips) and juice of another lemon. Add one halfpint of water and four ounces of sugar. Boil until syrupy and pour round the pudding.

Lemon soufHes: The ingredients are: three eggs, 4oz sugar, half-pint cream, two. lemons, and one gill lemon jelly. Prepare a souffle dish 7in in diameter by tying a band of paper round the outside to come 2in above the level of the dish. A number of small dishes may be similarly prepared if individual souffle are desired. Divide the whites and yolks of the eggs. Whisk the yolks and sugar together in a basin placed over a pan of boiling water until they are the consistency of a thick cream. Grate in the rinds of the lemons. Squeeze the juice of the lemons and stir slowly into the mixture. Whip the whites of the eggs to a stiff froth, whip l_ gills of cream and add these with the jelly which has also been whisked until stiff and spongy. Whip the whole until it begins to set and pour into prepared souffle dish. Place in a cool place until quite set and then decorate with chopped nuts, crystallised fruits, and the remainder of the cream.

Lemon creams: The ingredients required are: S pint cream, Joz gelatine, Jib loaf sugar, _ gill cold water, and two lemons.

1 Rinse a mould with cold water and drain, but do not dry It. Place a few nuts and cherries in a very little lemon jelly and set this before adding the prepared cream. To make the cream, rub the sugar on the lemon-rinds. Melt the gelatine, sugar, and water in a pan and add the strained lemon juice. When all is dissolved allow to cool. Whisk the cream uptil quite stiff and stir in the gelatine mixture when cold but not setting. Stir until it begins to set and pour into prepared mould. "When set turn out as for lemon jelly. Lemon squash: This may be made by straining the juice of a lemon into a tumbler with sugar to taste and filling !it up with soda-water.

N.B.—ln all these recipes jelly made from jelly squares or crystals may be substituted for the home-made variety.