THE USEFUL LEMON
Add lemon juice to the water in which fish is boiled and it will firm the fle%h, whiten the fish, and improve the flavour. Lemon juice will whiten artichokes and rice i.f added to the water in which they are cooked; it will improve the flavour of all stewed and tinned fruit. The inside of a cut lemon will remove marks from aluminium pans, remove tarnish from brass,, and clean and whiten the hands after housework. Fresh iodine stains on white material can be removed if rubbed well with a slice of lemon. Marks on tiled hearths should be washed with hot water, rubbed with lemon, and washed off with water. Fine laces and silks can be bleached by adding lemon juice to the water; it d_o<?s not harm the fab ric. '
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Bibliographic details
Dominion, Volume 29, Issue 256, 25 July 1936, Page 20
Word Count
135THE USEFUL LEMON Dominion, Volume 29, Issue 256, 25 July 1936, Page 20
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