4—Lancaster Farming. Saturday. June 10.1967
1
For the
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
Add Variety, Flavor
arid Appearance With Lemon Juice
The langy flavor of lemon juice enhances
almost any dish, liom pies to meats to bever
ages Common lemons can be used in many
ways
Leman juice will help prevent browning
of fresh cut fruits such as peaches, apples,
pears and bananas Either dip the fruit m the
juice or poui the juice over the fruit.
Potatoes will stay white if they are cooked
in water to which a little lemon iuice is added.
For best results, add the juice halfway
through the cooking period and don’t use too
much juice or the potatoes will harden.
To flavor vegetables, lemon juice should
be added just before serving Don’t cook green
vegetables with lemon juice The acid in the
SPENCE
juice will turn the vegetables FRESH LEMON MUFFINS
an unattractive olive green and 2 lemons
they will have to cook longer 1 cup unsi£ted fl oU r
to become tender j teaspoon baking powder
Remember to measure the y 4
amount of juice accurately
when using lemon juice in y 2
iccipes To prevent curdling 2
in iccipes that call for lemon 2
juice and milk, add the juice y 4
not the milk to
to the milk,
the juice
Lemon juice is available in to yield 3 tablespoons juice,
many foims The best juice set aside Sift together flom.
still comes from fresh fiuit, baking powdei.and salt Cream
but the juice 111 bottles is also butter thoroughly: gradually
veiy good Fiozen juice is also add sugar, beating until light
geneially ol high quality. and fluffy Beat egg yolks un-
Fiesh lemon juice really tei-sugar mixture, blending
gives a lift to muffins—as you well Add flour mixture alter
will see if you try the follow- nately with lemon juice Do
ing lecipe not overmix Beat egg whites
KS
teaspoon salt
cup butter or margarine
cup sugar
eggs, separated
tablespoons sugar
teaspoon cinnamon
Giate lemon peel to yield 1
tablespoon peel, ream lemons
til lemon colored, add to but-
until stilt, but not dry. Care
fully fold -whites and crated
lemon peel into bailer. Fill
lightly greased muffin pan :i i
full Combine sugar and cin
namon; mix well and sprinkle
about ‘s teaspoon over each
muffin. Bake at 375 degrees,
about 25 minutes, or until done.
Excellent served as an accom
paniment for salads —particu-
larly fruit salads Also serve
leftover muffins, halved, toast
ed and buttered Makes 10 2 l i
inch muffins.
HEAVENLY LEMON TORTE
1 cup sifted enriched flour
V\ teaspoon salt
egg whites
cup sugar
egg yolks
teaspoon grated lemon
rind
tablespoon lemon juice
Filling and Frosting’
Sift together flour and salt.
Beat egg whites until foamy.
Beat m sugar, 2 tablespoons
at a time, until shiny peaks
form; set aside. Beat egg yolks
until thick and lemon-colored;
blend in lemon rind and juice.
Fold into beaten egg whites.
Sift flour mixture Va cup at a
time, over egg mixtiue, fold
ing in gently after each addi
tion. Turn into ungreased fl
inch tube pan. Bake in pre
heated 375 degree oven, 40-45
minutes, or until cake springs
back when lightly touched. In
vert pan and cool completely
before removing cake
FILLING AND FROSTING'
1 package (3- 3 4 oz) instant
lemon pudding mix, pie
pared
1 package (2 oz) desseit
topping mix piepaied
Prepare pudding mix accoi fl
ing to instructions on package,
using non-fat dij milk powder
and watei Split cake into three
HOME CENTER
YOUR REMODELING HEADQUARTERS 45 North Broad St., Lititz
Phone: 626-2123
layers: spread ’a of filling on
each ol two layers. Prepare
dessert topping mix according
to instructions on package.
Beal in lemaining 1 1 of lllling:
Irost top and sides of tortc.
Rcfi igeiate before serving.
LEMON VELVET PIE
11-,I 1 -, cups sugar
6 tablespoons cornstarch
V\ teaspoon salt
I 1 -2 cups boiling water
3 eggs, separated
2 tablespoons butter
1 tablespoon giated lemon
peel
i.i cup strained fresh lemon
juice
1 teaspoon vanilla
1 envelope unflavored gela-
tine
Va cup cold water
1 cup light cream
1 baked 9-inch pie shell
1 cup heavy cream, whipped
6 to 8 walnut halves
In saucepan, thoroughly mix
together sugar, cornstarch and
salt, add boiling water, Stir
ling constantly. Bring to a
boil over medium heat. Con
tinue stirring; boil 3 to 4 min
utes. Beat yolks slightly: add
some of hot mixture to yolks,
blending well Return to sauce
pan; add butter. Cook 2 min
utes longer, stirring constant
ly Do not boil Remove from
heat, stu in lemon topping
Soften gelatine in water: add
to hot mixture, stirring until
thoioughly dissolved. Thor
oughly blend in light cream
Chill until slightly thickened,
but not set Beat whites until
stiff but not diy, carefully
told into chilled mixture Poui
into \our iavonte baked 9-inch
pie shell, chill until partially
set Spiead reserved filling
completely over top of pie
Chill until fiim To serve, top
Select new beauty for your home!
wllh whipped cream and gar*
nish wllh walnut halves.
* * # •
Lemon just naturally goes
with fish
FILLETS AMANDINE
Hz pounds fish fillets, fresh
Salt and pepper
Vt cup butter or margarine
'h cup blanched almonds.
1 tablespoon coarsely chop*
ped onions
1 teaspoon grated lemon peel
2 tablespoons lemon juice
Nutmeg
Thaw fish, if frozen; sprin
kle with salt and pepper. Melt
butter in large skillet; brown
fish on both sides. In the mean
time, place almonds and onions
in electric blender; cover and
blend several seconds or until
chopped. (If blender is not
available; chop very fine with
knife.) Spoon almonds and on
ions over fish in skillet; add
lemon peel and juice. Heat
several minutes. Sprinkle with
nutmeg 5 to 6 servings.
EASY HOLLANDAISE SAUCE
cup butter, cut into small
pieces
3 egg yolks
3 tablespoons fresh lemon
Combine all ingredients in
top of double boiler; let stand
at room temperature for one
half hour Just before serving,
place over gently boiling wa
ter for I*2 minutes, stirring
briskly. Serve immediately
over freshly cooked asparagus,
carrots, broccoli or artichokes.
There’s enough gold in sus
pension in the seas of the
world to make every inhabitant
of the woild a millionaire—
if only it could be recovered
economically.
As the Weld wood Headquarters
Dealer in this area, we display and
stock the full selection of Weld
wood PREFINISHED Paneling.
Come on in and browse around!
THIS WEEK’ SPECIAL
The popular BLACK THORN
HICKORY with LIFETIME
GUARANTEE! It‘s a Craftsman
Blue Label Weldwood panel, in 4’
x T size, ideal for basements.
ALSO
• Economy Weldwood HEATHER
BIRCH full 1/ 4” thick, 4’ xB’
with genuine birch veneer.
• Weld wood PALAWAN in Lem
onwood and Sugarwood. Full
V’ thick, 4’ xB’ ONLY $4.95
4’ x T ONLY $4.45
PLUS DOZENS MORE to choose
from in our attractive Weldwood
display department.
or frozen
luice
NOW ONLY $9.70
Reg. $l2 95
ONLY $5.95