Lemons are an excellent source of vitamin C, the elusive vitamin lost in open cooking, and they are a good source of vitamin B1, as well as the only known source of the vitamin P, or citrin. Add this fruit or the juice to your favorite food combinations and listen to the “ohs” and “ahs” – reward enough for any cook.
Tart Sauce (recipe below) is simply made, and guaranteed to lend zest to any vegetable. To serve with lamb this lemon-mint sauce will meet instant favor: Combine 1 cup sugar, dissolved in 1/2 cup lemon juice, with 1/4 cup finely minced mint leaves, and let stand about half an hour before serving. Serves 6.
A little lemon juice gives pep to a glass of tomato juice, or sprinkled over spinach or other cooked or raw greens in the absence of sauce or dressing. Add a slice to each soup bowl before serving black bean soup for a real flavor treat. Also be sure to try the following recipes.
Lemon Smothered Chops
2 lbs. pork or Iamb chops, cut thick
2 unpeeled lemons, sliced
1 large sweet onion, cut in rings
1 green pepper, cut in rings
1 teaspoon salt
2 cups tomato juice
Put chops in large covered skillet or chicken fryer. Cover top of meat closely with sliced lemons, onion rings, pepper rings, and salt. Pour tomato juice over all. Dot with flakes of fat cut from meat or butter. Cover and cook on top of stove l/2 hours or until done. Lift onto a hot platter, being careful to keep lemon, onion and pepper slices in place. The meat cooked this way acquires a chicken texture and color, while lemon, onion, pepper and tomato make a delicious sauce accompaniment. Serves 6.
Tart Sauce For Vegetables
2 egg yolks.
1/4 cup cream
1/2 teaspoon salt
3 tablespoons lemon juice
Flick of nutmeg
2 tablespoons butter
Cook all ingredients but butter in double boiler until thick and creamy, stirring constantly (about 2 to 3 minutes). Do not overcook. Stir in butter bit by bit. Serve at once over hot vegetable. Makes about 2/3 cup sauce.
Lemon Meringue Pie
1 cup milk
1 tablespoon butter
3/4 cup sugar
1/4 teaspoon salt
5 tablespoons cornstarch
2 egg yolks
6 tablespoons lemon juice
1 teaspoon grated lemon peel
Scald milk and butter in double boiler. Blend sugar, salt, cornstarch. Dump into hot milk and butter. Cover. Cook 20 minutes. Remove, beat until smooth. Pour over beaten egg yolks. Return to double boiler. Cook 2 minutes. Add lemon juice and peel. Pour Into pre-baked pie. shell. Top with meringue.
