Lemon juice

“ Lemon Jelly.—Take six lemons and half a pound of sugar, and rub the sugar on the outside of three of the lemons; the lemons must be hard and yellow, the peel should not be shrivelled. Now squeeze the juice of all six lemons into a basin, add the sugar and a pint of water. Of course, the lemon-juice must be strained. (If wine is allowed, add half a pint of good golden sherry or Madeira.) Bring this to the boil and thicken it with some corn-flour in the ordinary way, allowing a tablespoonful of corn-flour for every pint of fluid. Pour it into a mould and when it is set turn it out. ”

“ Our own lemon squash and lime juice cordial are entirely free from any form of preservative, including alcohol. They are made up from pure lemon juice and lime juice respectively, with sugar, and contain no foreign ingredient. ”

“ For all people, either in sickness or in health, lemonade is a safe drink. It corrects biliousness. It is a specific or positive cure for many kinds of worm and skin diseases. Lemon juice is the best remedy known to prevent and cure scurvy. If the gums are rubbed daily with lemon juice it will keep them in health. The hands and the nails are also kept clean, white and soft by the daily use of lemon instead of soap. It also removes freckles and prevents chilblains. Lemon used in intermittent fever is mixed with strong, hot black tea, or coffee without sugar. ”

“ Lemon Juice.—Few people know the value of lemon juice. A free use of lemon juice and sugar will always relieve a cough. Most people feel poorly in the spring, but if they would eat a lemon before breakfast every day for a week—with or without sugar, as they like—they would find it better than any medicine. Lemon juice, used according to this recipe, would sometimes cure consumption:—Put 1 doz. ”

“ Lemon juice, diluted, is a famous whitener for the skin, as are all vegetable acids, such as tomato, cucumber and watermelon. Oftentimes something is needed to heal as well as whiten. For this, take two tablespoonfuls of oatmeal and cook it with enough water to form a thin gruel, strain, and when cool add to two tablespoonfuls of the gruel one tablespoonful of lemon juice. ”

“ Pour one-half of the lemon juice into the syrup, strain the water from the pips, and add it also to the syrup, taking care that the syrup is not too watery. Next, add more sugar or more lemon juice, to make the mixture accord to the taste. Lastly add and stir in the above amount of spirits to every three quarts of the lemonade, and bottle.
This punch improves by age if kept in a cool cellar. ”

“ I have found the best results from the recipe in which cucumber juice is used with sour milk, but I have heard of good results from an application of sulphur and milk put on over night, and washed off with warm water in the morning. Pure lemon juice is a very good simple remedy, and if it does not remove the "sun's kisses," it whitens the skin without doubt. Many ladies whose perseverance is worthy of a better cause wear a mask of muslin or calico after plastering the face with wet oatmeal. ”

“ LIME JUICE. Syn. Lemon Juice. The juice of the fruits of various species of Citrus, principally LIMES, is known in commerce under these names. It is very variable as to quality, which depends upon the method of extraction, the quality of the fruit, and the honesty of the shipper.
We have examined the juice expressed from limes sent from the West Indies, from Jamaica, and from South Africa, with the following results:
The yield from limes is very small, and the freshly expressed juice contains a large amount of pulp. ”

“ The citrate of lime obtained from juice so treated is comparatively pure.
Good lemon juice yields about 61⁄2% of crystallised lemon acid; 2 galls. yield fully 1 lb. of crystals. See Lemon juice, Lime juice. &c.
CIT′RON. The fruit of the citron tree (Citrus medica) is acidulous, antiseptic, and antiscorbutic; it excites the appetite, and stops vomiting; and, like lemon juice, has been greatly extolled in chronic rheumatism,474 gout, and scurvy. Mixed with cordials, it is used as an antidote to the manchineel poison. ”

“ To purify Lemon-juice.—Add one ounce of pulverized, well burnt charcoal, to a quart of lemon-juice; after standing twelve hours, filter the juice through white blotting-paper; it will keep good several years in a cellar, in a bottle, well corked; a thick crust will form beneath the cork, and the mucilage will fall to the bottom. ”

“ Mode.—Rub the rind of the lemon on to some lumps of sugar; squeeze out the juice, and strain it; put the butter and flour into a saucepan, stir them over the fire, and when of a pale brown, add the wine, water, and strained lemon-juice. Crush the lumps of sugar that were rubbed on the lemon; stir these into the sauce, which should be very sweet. When these ingredients are well mixed, and the sugar is melted, put in the beaten yolks of 4 eggs; keep stirring the sauce until it thickens, when serve. Do not, on any account, allow it to boil, or it will curdle, and be entirely spoiled. ”

“ Adult. Lemon juice is frequently adulterated, the adulterants being water, sugar, or gum, and sulphuric or acetic acid. The modus operandi is, to dilute the genuine juice with water, and then bring up the density with the sugar or gum, and the percentage of acid with one or other of the above acids. The examination of lemon and lime juice supplied to the navy is now conducted in the Inland Revenue Laboratory, Somerset House, and it speaks well for that department when we say that cases of scurvy on board ships are now of very rare occurrence. ”

“ LEMON SHERBERT. MRS. G. H. WRIGHT. To one quart of sweet milk, add one pint of sugar, the well beaten whites of two eggs, and the juice of three lemons. Add the lemon juice after it commences to freeze.
LEMON ICE. MRS. H. T. VAN FLEET. To one quart of water, add four cups of sugar; let this come to boiling point; let cool; strain through a cloth; add the juice of six lemons, and juice of two oranges; beat the whites of six eggs to a stiff froth. Put the syrup in the freezer; then add the beaten whites. Freeze same as ice-cream. Stir constantly until sufficiently frozen. ”

“ Grate off the yellow rinds of lemons, and beat it up with a sufficient quantity of granulated sugar; express the lemon juice; add to each pint of juice 1 pint of water, 31⁄2 lb. granulated sugar, including that rubbed up with the rind; warm until the sugar is dissolved and strain. Under no circumstances must the syrup be allowed to boil, and the less heat that can be used to effect the complete solution of the sugar the better will be the syrup. ”

“ Ingredients.—1 lb. of ripe strawberries, 3 pints of cold water, 1⁄2 a lb. of castor sugar, the juice of 1 lemon.
Method.—Remove the stalks, crush the fruit with a wooden spoon, sprinkle over the sugar, and let it stand for 3 or 4 hours. Pass the pulp through a fine hair sieve, add to it the lemon-juice and water, let it stand 2 or 3 hours, stirring frequently, then strain and use.
American Drinks
Americans, although great consumers of iced water at meals, are very fond of composite drinks, mixed immediately before they are taken. ”

“ For a relaxed sore throat, Lemon juice will help to make a serviceable gargle. By the heat of the sun it may be reduced to a solid state. For a cold in the head, if the juice of a ripe Lemon be squeezed into the palm of the hand, and strongly sniffed into the nostrils at two or three separate times, a cure will be promoted. Roast fillet of veal, with stuffing and lemon juice, was beloved by Oliver Cromwell. ”

“ Lemon’s tantalizing tang and wonderful “lemony” aroma stimulate the taste buds, make every bite taste better.
Serve a dish of lemon wedges right on the table every meal.
Season all foods with fresh lemon juice—a marvelous aid to appetite.
5 SEASONING SECRETS FROM THE SUNKIST KITCHEN
Salt or no salt, these tips and suggestions on lemon seasoning will add flavor and appeal to nearly everything you eat. Try them on your family.
SALADS
Marinate cucumber slices and onion rings in lemon juice—add sugar if desired. ”

“ Mode.—Rub the sugar over the lemon until it has absorbed all the yellow part of the skin, then put the sugar into a punchbowl; add the lemon-juice (free from pips) , and mix these two ingredients well together. Pour over them the boiling water, stir well together, add the rum, brandy, and nutmeg; mix thoroughly, and the punch will be ready to serve. It is very important in making good punch that all the ingredients are thoroughly incorporated; and, to insure success, the processes of mixing must be diligently attended to. ”

“ Very little of what is called "Extract of Vanilla" is good, and it is more expensive than to make it yourself. Also, what is generally sold for essence of lemon is very inferior to real lemon juice.
JELLY OR MARMALADE PUDDING.— Divide the paste equally and line two puff-paste shells. Bake them empty; and while baking, beat till very light and thick, the yolks of six eggs. Mix the beaten egg with a liberal portion of any nice kind of fruit, jelly or marmalade, and boil it ten minutes in a sauce-pan, stirring it well. ”

“ I never tasted better.”
“I ran the lemon peel through a meat-chopper with the lemon pulp. I use about one-quarter peel and the pulp of one lemon to the juice of every three lemons. If the juice of one orange and a lime is added to every ten lemons, it flavours the product much better. Sometimes a bit of Maraschino adds a peculiar flavour, but we never use it for the children.”
The party ended with fortune-telling, with apple-parings, sailing walnut shells across the tub of water, risking noses and teeth at biting on swinging apples, and other familiar games. ”

“ Ingredients.—1 bottle of Zeltlinger, 1 glass of sherry or brandy, 1 bottle of soda or seltzer water, 3 or 4 slices of fresh or preserved pineapple cut into sections, the juice and thin rind of 1 lemon, 1 dessertspoonful of castor sugar, or to taste, ice.
Method.—Strain the lemon-juice into a large glass jug, add the sugar, lemon-rind, pineapple, wine, a few lumps of ice, and lastly the soda water. Serve at once. ”

“ The whole amount of the liquid is then taken fasting. It is well known that in Italy, Greece, and North Africa, they often use lemon juice or a decoction of lemon seeds, as a remedy in malarial fevers of moderate intensity ”

“ Send around the sliced lemon with the cups of tea, that each person may squeeze in the juice to please himself. Some leave the peel on, and profess to like the bitter flavor which it imparts to the beverage. The truth is, the taste for this (now) fashionable refreshment is so completely an acquired liking, that you had best leave to your guests the matter of “peel on” or “peel off.” There are those whom not even fashion can reconcile to the peculiar “smack” of lemon-rind after it has been subjected to the action of a boiling liquid. ”

“ Quantity for 6 Persons.
2 lbs. of apples 3 cups of water Sugar to taste 1⁄2 cup of white wine, if you like it 1 slice of lemon 1 tsp. of lemon juice Preparation: The apples are pared, cored, cut up into eighths, boiled until tender with water, wine, lemon slice, lemon juice and sugar. They should be cooked on a moderate fire to prevent scorching, rubbed through a colander, served cold in a glass dish. ”

“ Lemonade.—Take fresh lemon-juice, four ounces; fresh and very thin-peeled lemon, half an ounce; white sugar, four ounces; boiling water, three pints. Let this mixture stand till cold, then strain for use. As this drink sometimes causes pain in the bowels, it should not be drank too freely.
910. Apple-Water.—Take one tart apple of ordinary size, well baked; let it be well mashed; pour on it one pint of boiling water; beat them well together; let it stand to cool, and strain it off for use. Add loaf-sugar, if the patient desire it. ”

“ Extract the juice, using a glass lemon squeezer, and rejecting the seeds and pulp. Rub cut loaf sugar over the peel of the lemon to extract the oil, and add to the lemon-juice. Fill a glass pitcher one third full of broken ice, pour the lemon-juice upon the ice, and add granulated sugar and water to taste.
ICED TEA
Make tea according to directions given above, using two or three extra teaspoonfuls of tea. Fill a glass pitcher half full of broken ice, and pour the tea, scalding hot, upon the ice, being careful that the stream strikes the ice, and not the pitcher. ”

“ Take 2 or 3 dashes of lemon juice. Take 1 slice of orange (cut in quarters) . Fill the tumber with shaved ice, shake well, and dress the top with sliced lime and berries in season. Serve with a straw. ”

“ Sufficient for a moderate-sized dish.
Note.—To preserve the colour of the mushrooms after pickling, throw them into water to which a little lemon-juice has been added.
TO PICKLE LEMONS WITH THE PEEL ON. 455. INGREDIENTS.—6 lemons, 2 quarts of boiling water; to each quart of vinegar allow 1/2 oz. of cloves, 1/2 oz. of white pepper, 1 oz. of bruised ginger, 1/4 oz. of mace and chilies, 1 oz. of mustard-seed, 1/2 stick of sliced horseradish, a few cloves of garlic.
Mode.—Put the lemons into a brine that will bear an egg; let them remain in it 6 days, stirring them every day ”