1 88 FRUIT RECIPES 



LEMONS IN DRINKS 



When one is forty miles from a lemon, one may still 

 have "lemonade" by using citric acid in crystals or pul- 

 verised, with or without a pure lemon tincture as flavouring. 

 No ill effects can accrue from using this acid in such trifling 

 quantity as required to make tart a drink or pudding-sauce. 

 It cannot completely take the place of the fruit juice, but, 

 as it is the acid found in and taken from the fruits of the 

 citrus family, it can be substituted, therefore, if necessary, 

 in moderation without harm. 



TEA WITH LEMON JUICE 



This is not a mere fad or "foreign fashion" without foun- 

 dation of reason. There is a scientific fact beneath the 

 surface. Where either lime or lemon juice is used in the 

 clear tea (with or without sugar) there is little possibility 

 of harm resulting from the effect of the tea (such as may 

 be felt when tea, pure and simple, is used) since the citric 

 acid of the fruit offsets the tannic acid of the tea, rendering 

 it refreshing and wholesome. (It is perhaps needless to 

 add that the black, perfectly cured teas should be used; not 

 the green or mixed teas.) 



LEMON "SQUASH" OR SIMPLE LEMONADE 



For a good plain lemonade (called "Lemon Squash" 

 by our British cousins) use one lemon to one pint of water, 

 adding very little or no sugar if one wishes the most 

 cooling effect, as sugar " evolves heat during oxidation," 

 and should be avoided only a degree less than alcohol in 

 hot weather. 



SIMPLE EGG LEMONADE (For One) 

 Beat the white and yolk of one egg, separately, then 

 together, and add one tablespoonful of sugar, the juice of 

 one lemon and a coffee cupful of water, then whip again. 



