The Thrifty Kitschy Housewife Series
Are you keeping your FISH LEMONS CHEESE mixed in with your milk or butter? Shame on you. You clearly are not running a well run kitchen! Read on and you will see just how you should be preserving your strongly flavored food
Learn From A Vintage Balabusta
I know something about this topic because while I'm buried in SNOW (and can't go out hunting for antiques and collectibles) , I have been reading every page of "Household Hand Book", a booklet published long, long , long ago. I am becoming such a kitchen maven . My secret source is Lily Haxworth Wallace, A Edwardian Era balabusta. I am actually picking up a lot of useful information from this properly prepared award winning homemaker, author, lecturer.
So, I will share with you her ideas about FISH LEMONS CHEESE
"or any strongly flavored food, should not be placed in the same compartment with milk or butter.
Steps To Preserving Lemons The Old Fashioned Way By Lilly Haxworth Wallace
"1. A kitchen economy is to grate the rinds from lemons as soon as the come in from the store,or at any any rate while they are still fresh.
2, Add an equal quantity of sugar, place in small jars and cover closely.
3. The fresh flavored essential oil is preserved, and the lemon rind is ready for use when needed for frosting pies or puddings or for flavoring , instead of being wasted as is so often the case where only lemon juice is called fro in a recipe.
4. Incidentally, the lemon juice, mixed with thick sugar will also keep for several weeks if kept tightly closed and in a cool dry place."
If you try this, let us know how things turn out. Remember this post is based on Lily's ideas .
By the way, Lily Haxworth Wallace was the author of Rumford Cook Book and a dozen other books on cooking and home management. According to a blog called "On Food and History" Lilly emigrated to the United States from England in 1900. She was a specialist in home economics and lectured and taught cooking skills to women throughout the country.
Lemon Pie Recipe
2 Tbsp. corn starch
3/4 cup sugar
1 cup boiling water
1/4 cup lemon juice
1 Tbsp. butter
Grated rind 1/2 lemon
2 Tbsp. sugar
Combine corn starch and 3/4 cup sugar. Add water slowly, stirring constantly. Cook over hot water, stirring constantly, until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind and juice, and a few grains salt. Cook 2 minutes. Pour into baked pastry shell. Cover with meringue made of the egg whites and 2 tablespoons sugar. Bake in slow oven (325 F.) 20 minutes.
Read More about Lemon desserts:
Top image courtesy of http://joyofdesserts.blogspot.com/
Juicer photo is courtesy of http://augustvintage.blogspot.com
C. Dianne Zweig is the author of Hot Kitchen & Home Collectibles of the 30s, 40s, 50s and Hot Cottage Collectibles for Vintage Style Homes. She is also the Editor of I Antique Online an actively growing internet based resource community for people who buy, sell or collect antiques, collectibles and art. You can find Dianne’s fabulous retro and vintage kitchen, home and cottage collectibles at The Collinsville Antiques Company of New Hartford, CT, a 22,000 feet antique emporium with an in-house retro café.To read more articles by C. Dianne Zweig click on this link: C. Dianne Zweig’s Blog Kitsch ‘n Stuff Email me at firstname.lastname@example.orgVisit my website, CDianneZweig.comDianne is a member of:The American Society of Journalists and AuthorsThe Society of Professional Journalists