Twenty uses of the lemon

Few people realize the value of lemons, which can not be overestimated. In cases of fever, sore throat or torpid liver, the medicinal qualities are unexcelled.

1. Two or three slices of lemon in a cup of hot, strong tea will cure a nervous headache.

2. A teaspoon of lemon juice in a cup of black coffee will relieve a bilious headache.

3. The juice of half a lemon in a cup of hot water on awakening in the morning is an excellent liver corrective and successful substitute for calomel and other alterative drugs.

4. A dash of lemon juice in plain water makes a cleansing tooth wash, not only removing the tartar, but sweetening the breath.

20 ways to use lemon5. A lotion of lemon juice and rose water will remove tan and whiten the skin.

6. Lemon juice with olive oil is far superior to vinegar for salad dressing — equal parts used for blending.

7. Lemon juice and loaf sugar is good for hoarseness.

8. Outward application of the juice allays irritation caused by insect bites.

9. A refreshing drink is made by adding a freshly beaten egg to lemonade, and…

10. The same mixture when frozen makes a delicious ice.

11. If when boiling sago or rice, a teaspoon of lemon juice is added the kernels will be whiter and a delicate flavor is added.

12. An old fashioned remedy for croup is lemon juice, honey and alum.

13. We all know the value of lemon juice and salt for removing rust stains from white goods.

14. After the juice is extracted the rind dipped in salt cleanses brass beautifully and conveniently.

15. It also removes unsightly stains from the hands.

16. For flavoring cookery, lemon juice is unexcelled.

17. After the pulp is removed, the skins make dainty receptacles for serving salads, ices, etc.

18. Tough meat can be made tender by adding a teaspoon of lemon juice to the water in which it is boiled.

19. Slices of lemon garnish fish of all description.

20. Tea is greatly improved by the addi tion of a slice of lemon, either iced for summer’s use or as Russian tea on a cold winter day.

In buying lemons, select those having a thin, dry rind. They are cheaper and are much juicier than the fresh, plump ones.

From Mrs J J O’Connell, 934 I Street, Washington DC

About this story

Source publication: The San Francisco Call

Source publication date: May 12, 1912

Filed under: 1910s, Food & drink, Health & medicine, Home & garden, Newspapers

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