LEMONS FOR HEALTH

Horowhenua Chronicle, 17 October 1939, Page 3

LEMONS FOR HEALTH

SOME HINTS AJSTD RECIPES Dietitians tell us that lemons contain quantities of. vitamin C, and that if we desire good health our systems must absorb this vitamin. And in what more pleasant manner can this be accomplished than by means of lemon drinks. They are cooling to the blood, they help the kidneys throw poisons from the body, they have a most excellent action on the liver, and they will keep your skin free from minor blemishes. If the lemon drink is a trifle sour, do not add sugar for sweetening purposes, as, some doctors have the belief that this helps to destroy some of the benefit which it is desired to obtain. A better sweetening method is by the addition of one or two tablespoonfuls of honey. First place the honey in a glass and dissolve it with a little farm water, then add the juice of one or two lemons,, fill the glass with water, and sip slowly. If this lemon drink is taken each morning it will be found to be most energising and skin-cleaning. And, despite the popular belief that lemons thin the blood, doctors state that this is ’not the case, and that # nothing but good can ensue from the daily lemon drink. Lemon Sauce Ingredients.—| pint of water, 1 dessertspoon each sugar and arrowroot, juice of 1 small lemon, 1 dessertspoon of butter, 2 egg yolks, pinch salt.

Method. —Blend arrowroot with a little water; put the remainder on to boil. When boiling, stir in blended arrowroot, add sugar, butter, and lemon juice, boil 3 minutes. Allow to cool for a moment or two. Pour on very gradually to beaten yolks, stirring all the time. Return to saucepan and cook without boiling. Lemon Shape Ingredients. —foz. gelatine, 1 gill water, 1 pint milk, 2 small lemons, Mb. loaf sugar, pinch salt, 1 gill cream. Method. —Soak gelatine in water for 10 minutes. Place -J pint of milk, sugar, and thinly peeled lemon rind into an enamel-lined saucepan. Stir till dissolved, and simmer gently for 10 minutes; strain. Dissolve gelatine in h pint of milk gradually. Allow to cool, add to other ingredients, and lastly strain juice of lemons. Stir till lemon juice is just mixed- Pour into wetted moulds and decorate with whipped cream, sweetened and flavoured. Lemon Snaps , Ingredients.—l Cupful butter, 2 cupfuls (level) castor sugar, 2 eggs, rind of 1 and juice of 2 lemons, 2£ cupfuls flour, pinch salt, 1 teaspoonful baking powder. Method.—Beat butter and sugar to a cream, break in eggs, one at a time, and beat well, add rind and juice of lemons and lastly sifted flour, baking powder, and salt. Knead slightly, roll out, cut into strips, and bake in a quick oven till golden brown.