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or 1/3 of the recommended daily allowance of vitamin C (ascorbic acid). This little fruit contains only 20 calories and so little sodium that it is a staple for most special diets.
Both the juice and the peel of the lemon are popular in cooking. Juice uses range from cautious (a few drops in bechamel sauce, commonly u called white sauce) to generous (a,rj half cupful in pie fillings).
As a general rule, lemons at room temperature yield more juice than those taken straight from the refrigerator. A lemon is somewhat easier to squeeze if you roll firmly between the palm of your hands or on a flat surface, under the palm of your hand, before cutting it. Fresh lemon experts suggest that the flavor of lemon juice, which is altered by cooking, will remain purer if added near the end of the cooking period.
Homemade salad dressings will take on a definite sparkle when lemon juice is substituted for half or even all of the required vinegar. For a really low calorie dressing, use lemon juice alone or in combination with equal parts of tomato juice.
Lemon peel is added to such foods as pies, puddings, cakes and even meatballs. But you won’t get the best flavor if you include too much of what the French call the “ziste,” or white pith beneath the peel.'
When recipes call for additional lemon to be added at the table, be considerate about how the fruit is cut. Wedges are the only shape for squeezing juice onto seafood and meat and into iced tea.
A little lemon juice added to hot water or to iced water in a snappy cooler has a cleansing effect on the body. It tends to rid the body of impurities. Any table will look elegant when a thin lemon slice is floated in a
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