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By MRS. CHRISTINE FREDERICK
LEMONS NOT ONLY ADD FLAVOR AND LOVELINESS TO APPETIZERS, ENTREES AND DESSERTS, BUT AID THE HOUSEKEEPER IN HER VARIOUS DAILY TASKS
IN THESE days when it's not only smart to be thrifty but also the popular thing" to make every nickel turn into a dime, it's no culinary secret that lemons lend flavor without the need of more expensive special flavoring extracts. But it is often a difficult task to convince hostess or homemaker that the simplest ingredients are always best !
When we say flavor, that goes for lemon juice, lemon pulp, and every last grating of the lemon rind ! In the juice we find refreshing fruit acids which are so tonic and wholesome that lemon juice alone is prescribed as antidote for many intestinal and digestive disorders ; in the pulp we get cool, fresh, crystal consistency with which to garnish appetizer, meat, or fish ; while in the rind and in its perfumed oils we secure genuine flavor or fragrant odor with which to season everything from soup, through salads, and dessert; last, from the viewpoint of color, lemons provide that clean, fresh, cheerful note which adds charm to foods or to the menu as a whole. "A" is for Appetizer in the culinary alphabet. So here's the place to begin with lemons — as garnish for the seafood cocktail ; as a sharp tonic slice dropped on top of soup or bouillon cup; as thin section with which to decorate canapes or other hospitality assortments. If the cocktail is one of tomato juice, don't fail to add a few drops of lemon, too, to delight the palate.
"B" is for the Buffet, both winter and summer. Here also lemon lends [Continued on page 81]
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