The careful cook knows how to prize both the juice and t-he rind of lemons. The juice can frequently be used instead of vinegar, and is far better to take with and squeeze over oysters than vinegar. Whenever a slightly sharp flavour is required, use lemon-juice. Some apples, when stewed, are rather flavourless, but if cooked with a shred or two of lemonrind and some juice squeezed into them, they will be vastly improved.
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Bibliographic details
New Zealand Mail, 29 January 1902, Page 22
Word Count
74Untitled New Zealand Mail, 29 January 1902, Page 22
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