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_ I 5 (H999 fi/z 592%0419 l . 5 m tie room 7. A few drops of lemon juice in the food processor before grinding sticky fruits such as figs, raisins or dates will stop the food from sticking and make the blade easier to clean. A few drops of lemon juice in the rinsing water will give luster to glassware. 8, After juice has been extracted, dip the rind in salt to clean tarnished copper or brass, _ Wooden chopping boards can be kept fresh by rubbing halfa lemon or lemon rind on the surface. :3. Add half a lemon and a teaspoon of rind to rice when cooking. ~ From the Home & Country, Official magazine ofthe New Zea/and Federation of Women ’5 institutes. 6. 0.4152129 ape/income This basic recipe from Fred Thompson's cookbook "Lemonade," starts with a simple syrup that can be made ahead and refrigerated up to a month. Having some on hand speeds up the process of making fresh lemonade. President Darlene Poirier and Vice President Sharran Back were clowning around OLD'FASH'ONED LEMONADE ‘ whentheypresidedoverthe Start to finish: 3 hours (15 minutes active) . opening ceremonies of the Makes 2 quarts ' Windermere Wl tribute to For the sugar syrup: For the lemonade: - the upcoming 2010 Winter Grated zest of 2 lemons 2 cups freshly squeezed lemon juice ‘ Olympic Ga mes. From the 2 cups sugar (about 12 lemons). with half offhe 3 lighting of the torch, and 2 cups water rinds reserved and roughly chopped presentation of the mascot 3 cups cold water to the games, medals and extinguishing of the flame, To make the sugar syrup, in a medium saucepan combine the zest, the night was fiIIEd With sugar and water. Bring to a boil over medium heat, stirring to dissolve energy and laughter! the sugar. Remove from heat, cover and let steep for 15 minutes. ‘ ‘ Transfer the syrup to a 2-quart pitcher. Let cool. Add the lemonjuice, chopped lemon rinds and cold water. Stir well to combine. Chill until very cold. Serve over ice. (Recipe from Fred Thompson's "Lemonade," Harvard Common Press, 2002)