Page 14 Advertisements Column 1

Press, Volume XCII, Issue 27705, 8 July 1955, Page 14

‘Who’d have thought you could do so many things with- \ flO ° t o n lhi « ns " t ° m g Ot of <• ** \ -OF \ « LEMONS S F / I O' - " ‘ '' F \ amaz ’ n g the difference a squeeze of FISH ( \ \J / / / / lemon can make to literally dozens ,frnm we^n 1 ffl \ / I , 1 v C'STft " ‘ serred With fsh \l/ I °» different dishes . . . sa •>'.%. -.7..nwke«erxwt. \k / \ \ ' >1 tost, better. /W w \\ k. w . . With their tantalizing and aromatic flavour, lemon. , ’-S.J'-’s*. ■' ... \ \ ' give a wonderful “lift” to food flavours. Soups, salads, A‘ : > -'** <• 7 xj* meats, vegetables—in fact, practically all foods—are ‘ / Hr]} lm made instantly more flavourful, more delicious with / J\( </) a good squeeze of fresh lemon added at the table. / ■>. VJ4kI. Try the lemon tips listed here on ymir family and jßr S'* v ‘ r •< ”” / // / see what a wonderful reception they’ll get. Lemons - 'tH CT- / are now in plentiful supply and pleasingly low-priced 'fi'”’ • 4 / c £/d D / / «mber, as well as being so tasty, they're f -‘i / tn b~& I £ Q I you too! Get and use more lemons now! A 1 '’tor Pot”'’ 5 ' / l,nR \ SSE \ J —= ond gro' t<f <,nlon 1\ 0 c rush. e<l c ° — —* / then sweetened with sugar ore delicious. » Mik//» 1 0 0 I Un)7uWtmZX7 • ) w r WVLZ VI 1 Q J quart of water when cooking. lemon juice. peaches, hgs andmisins! Lemo? is an V I After preparing fish remove any odours Meat salads and sandwich fillings have especially good addition to fresh apple 1 M mff ll£> PiA 1 frOfn y° ur hands b y rubbin g lbem delicious flavour with lemon mayon- saucc - Lemon meringue B le I with salt and lemon juice just before naisc. Add a little lemon juice to water in / washing. F or a more delicious, more tender pot- which lettuce or other salad greens are -j I To keep fish white, add 1 tablespoon roast, drop in several slices while cook- freshened. This will revive and crisp Recipe I fresh lemon juice and A teaspoon salt ing. them. pie shell, baked 7 tblsp. cornflour 1| cups sugar \ *° 1 quart of water used for boiling t o j. eep cauliflower, rice and potatoes For a reducing diet, lemon may resalt ’ 1| cups hot water 3 egg yolks f fish ’ , . . wbitc add lemon juice to cooking place sugar and cream in tea or coffee, fresh lemon juice 1 teasp. grated lemon peel 2 tblsp. butter / to’teing out’the fiS of“warerj Übles P°° ns i ulce to 1 *l uart Lemon jmee “P honey in i saucepan. Add hot water gradually and cook over direct beat, stirring con- I flavour. Lemon slices, grated peel dr juice give easil’y 'for rebei' of until thick and clear. Remove from heat and stir about | cup hot mixture | Fresh lemon is especially good with a fragrant and additionally pleasing throat tickling coughs. . Pour back into pan. Cook at low heat stirring constantly, for 6 minutes. B lamb or veal. Just before serving pour 6 ° ° e, peel and butter. Cool filling, and then pour into shell. f melted butter over the roast or chops. j . ,-.w, a M SP . I £mon jukl""' 11 an "’“a* amC!unt o£ I Free! Send this coupon in to Fruit Distributors Ltd., P.O. Box 171, J wm-jiretf ba >wi. Add i 3. Gradually add sugar and continue beating until all sugar 1 Rub fish with fresh lemon just before ’ Wellington, for a reprint on glossy art paper of this advertisement J ibe at room tempera- is used and whites hold in firm, glossy peaks. I cooking. Gives added flavour and re- I ‘ or inclusion in yOUT recipe DOOK. tor bra volume a.d spreaJ o( 1 any .. fishy - odour . , ing toward centre of pie. To prevent shrinkage during I Fresh lemon juice works wonders in | I Peaks before adding browning, make certain meringue is spread to edge of t tenderizing tougher meat. Cuts cook- | ADDRESS the meringue. filling and attached to erust. > j n g time too. Just baste with lemon •••••••••• i 1 juice. 1 |h g i , t Tiir - l nni,Wl juim