Uses Of Lemons And Limes
Copyright 1994 The Detroit Free Press
Distributed by Knight-Ridder/Tribune Information Services
By Patty LaNoue Stearns
Lemons and limes have lots of uses inside and outside the kitchen. Here are a few:
Six medium lemons yield 1 cup of juice; 1 medium lemon produces 3 tablespoons of
juice or 3 teaspoons of grated peel.
Six to eight medium limes yield 1/2 to 2/3 cup of juice; one medium lime equals
about 1&1/2 tablespoons of juice and 1&1/2 teaspoons of zest.
In most recipes, lime juice can be substituted for lemon juice.
Squeeze lemon on avocado and potato slices to prevent discoloration.
Clean copper with a paste of lemon juice and salt; rinse and polish dry.
Rub hands with a lemon wedge to remove fish, onion and garlic odors.
Shine piano keys or other ivory objects with half a lemon or a lemon-salt paste; rinse
with a clean, wet cloth, then buff.
When cooking pasta without salt, squeeze lemon juice into the boiling water to add
Vegetables come alive with a squeeze of lemon instead of salt.
Brighten hair with a strained lemon juice-warm water rinse; rinse again in clear