A new trend in food and nutrition is the fast-increasing useof fresh lemon juice as an all-purpose table seasoning. Freshlemons have long been recognized as an indispensable flavoringfor pies, tomato juice, tea, fish and seafood. Now millions arediscovering that a squeeze of fresh lemon improves a long listof foods.
This new seasoning idea started with the thousands of peopleon low-salt and reducing diets. The real problem of these dietswas to find some table seasoning to compensate for the loss ofsalt. Fresh lemons with their tantalizing tang and aromaticflavor are a wonderful help, patients report.
But you don’t have to be on a special diet to enjoy the wonderfullift lemons give to food flavors. Soups, salads, meats,vegetables—in fact, practically all foods—are made instantlymore flavorful, more delicious with a good squeeze of freshlemon added at the table.
Whether or not you salt your food, try adding thetang and aroma of fresh lemon juice. You know whatlemons do for fish and seafood, tomato juice and tea.Now see what appetizing zest and sparkle they add to themany foods illustrated on this page.
A squeeze of lemon added right at the table bringsout the full, natural flavors of the food itself. Lemon’stantalizing tang and wonderful “lemony” aromastimulate the taste buds, make every bite taste better.
Serve a dish of lemon wedges right on the table every meal.
Season all foods with fresh lemon juice—a marvelous aid to appetite.
Salt or no salt, these tips and suggestions on lemonseasoning will add flavor and appeal to nearly everythingyou eat. Try them on your family.
Marinate cucumber slices and onion rings in lemonjuice—add sugar if desired.
A good flavorful combination is made of endive,lettuce, radishes, green pepper and to