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Show LEMONS. (Continued from page 11.) ; of four grated lemons in half a pint of alcohol for about three weeks, bottle bot-tle and cork. This is fine. Lemon icing. Put a $4 .lb. of, sugar in a bowl, add grated rjnd and juice of one lemon and a half cup of boiling boil-ing water. Whip stiff and spread between be-tween cake layers. A slice of lemon added to a glart of tea, makes Russian tea. Garnish fish, oysters and crab dishc3 with slices of lemon. Lemon juice is much nicer for salads sal-ads than vinegar. This is especially true of fruit salads. Squeeze the juice of half a lemon in the rinse water after you have shampooed your hair. It will cut all the grease. To keep lemons fresh a long time, invert over them a glass dish that fits closely; or put them in a bowl of cold water and place in a cold place. Allow Al-low plenty of room for the lemons to float easily in the bowl. For receipts of Lemon pies, custards cust-ards cookies, cakes, ices, sherbets, candies and candid peel, see any good cook took. This was also printed in a nice pamphlet form, with name and address ad-dress of firm, and laid on counters, so that persons coming into the store could take one. Trade Register. |