To Keep Lemon-Juice

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

To Keep Lemon-Juice.

Buy the fruit when cheap, when not quite ripe; cut off the peels, and roll the fruit in your hand, so as to make them part with the juice readily. Squeeze the juice into a china basin, strain through a muslin which will not allow the pulp to pass. Have ready one-fourth and one-half-ounce vials (quite dry), fill with the juice so as to allow one-half teaspoonful sweet oil in each. Cork tightly, and set them upright in a cool place. When wanted for use, wind some clean cotton round a skewer (which type? we're assuming wood), and, dipping it in, the oil will be attracted. The juice will be quite clear; the rinds can be dried for grating.