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ESSENCES—Lemon and Others.
As lemon and other essences or flavoring extracts are called for with custards and other dishes, in this connection there can be no better place than here (between the custards and ice-creams) for them. The following is from a lady writer, no doubt—8. A. C, of Oco nee, Ill. —and will be found practical and good. She says: " Best alcohol, 1 pt.; lemon oil, 1 oz.; the peel of 2 lemons; put all in a fruit jar; let it stand 1 week, shaking 2 or 3 times daily; remove the peel and bottle for use. I have used it 2 years and pronounce it much better than any I ever bought. Nearly all essences are made in the same proportion as lemon. "
Remarks. —This writer is correct as to the proportions. The peel gives lemon, orange, etc., an improved flavor. A fruit jar filled with lemon or orange peel, then filled with alcohol without the -oils, makes a nice, highly-flavored extract. The author has made them for his wife, in her life-time, many times. Sliced pineapple, no doubt, will do equally well for that most delicious flavor.
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