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Simple Lemon Juice Cooking Recipe

Below is the quick and easy cooking recipe for Lemon Juice.

In order to keep this article ready for use, the best way is to buy the fruit when it is cheap, and lay it two or three days in a cool place. If too unripe to squeeze immediately, cut the peel off some of them, and roll them under the hand, to make them part with the juice more freely. Others may be left unpared for grating, when the pulp is taken out, and they are dried. Squeeze the juice into a china bason, and strain it through some muslin which will not permit any of the pulp to pass. Having prepared some small phials, perfectly dry, fill them with the juice so near the top as only to admit half a tea-spoonful of sweet oil into each. Cork the bottles tight, and set them upright in a cool place. When the lemon juice is wanted, open only such a sized bottle as will be used in two or three days. Wind some clean cotton round a skewer, and dipping it in, the oil will be attracted; and when all of it is removed, the juice will be as fine as when first bottled. Hang the peels up to dry, and keep them from the dust.


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