SUBSTITUTES FOR LEMONS AVAILABLE

Press, Volume CIX, Issue 32037, 11 July 1969, Page 3

SUBSTITUTES FOR LEMONS AVAILABLE

Lemons are often a scarce and expensive commodity. They are valued for the zestful tang they add to foods and for their vitamin C content. Acceptable substitutes, however, are not difficult to find, according to the Department of University Extension at the University of Otago. When fresh lemons are unobtainable, turn to the grocery store for replacements There are several possibilities over a wide range of prices. At the top end of the scale come pure lemon juice which has been preserved. This comes in small sachets containing a tablespoon of . juice which sell at four cents. Then there are small plastic containers in the shape of a lemon containing about the same amount of juice as a real lemon. These : and larger glass bottles of , juice each sell for about i twenty cents. This works out more ex- ; pensively than using fresh lemons, and there is no , lemon rind to grate, but , when a recipe calls for a , small amount of juice, these i substitutes are convenient ; FOR PUDDINGS 1 Lemon puddings are j favourites in many house- , holds but when a single • lemon costs ten cents, they often disappear from the . menu. This need not happen; ’ instead you could make use . of the lemon flavoured fruit drink mixes sold in small tins or bottles. As these are diluted using one part with three parts of water, they make economical substitutes for fresh lemon juice in a pudding or a sauce. Some types of drink bases are sweetened, and allowance must be made for this fact by reducing the sugar i in a recipe accordingly, j Sugarless fruit extracts should be selected for use by t diabetics or slimmers.

Many recipes for lemon puddings can be made equally well with other fruit juices. Grapefruit make a delightfully fresh-flavoured meringue pie; in a lemon delicious pudding recipe, substitute orange juice or better still, strained passionfruit; use tinned pineapple juice to make chiffon pies or pineapple sago. Where the tartness of

I lemons is especially appre- , dated, add a pinch of citric ' acid to sharpen the flavour of ; milder juices. I While lemons are a tradi- ) tional garnish for many ; dishes, there are many other possibilities. For fish dishes consider a dash of paprika, a ■ grating of cheese, chopped ■ parsley or slices of tomato , or tamarillo. Balls of herb butter, anchovy sauce or ' sauce tartare are also colourful and rich in flavour. LEMON DRINKS A hot lemon drink has long been a favoured remedy for treating the common cold. It is soothing and refreshing if not curative in its action. A hot drink made from black currants, pineapple juice or oranges is equally helpful. The lemon is useful in cookery, and meals would be : duller without it Nevertheless, the nutritive value of ; lemons is often over-rated. 1 Say “lemon” and often the : response is “vitamin C.” Yet many other foods are either richer sources of vitamin C or because of the amount : that is eaten, contribute ( more of this essential vita- , min to the daily diet For instance, half a cup of ■ cooked Brussels sprouts, cabbage, cauliflower or swede will supply two to four times i more vitamin C than the 1 juice of one lemon, at very 1 much lower cost.

The same applies with fruit It it is vitamin C you want, choose Chinese goose-

berries, tamarillos and even the other citrus fruits before reaching for a lemon.