Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

by Woman's Institute of Domestic Arts and Sciences

LEMONS

84. LEMONS are a citrus fruit raised in tropical regions. They are shipped to other climates in cases that hold from 180 to 540, depending on the size of the lemons, 300 to the case being a medium and commonly used size. Their quality is judged like that of grapefruit; that is, by their weight, the texture of their skin, and their general color and shape.

Lemons contain very little sugar, but they are characterized by a large amount of acid. Because of this fact, their juice is used to season foods in much the same way as vinegar is used. In fact, their chief uses are in making desserts and in seasoning such foods as custards, pudding sauces, etc. However, their juice is also much used in the making of beverages, such as lemonade and fruit punch.