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Don’t cut open a whole lemon for just a little juice. Simply insert the tines of a fork through the skin and squeeze out the amount you need. Wrap the lemon in plastic wrap and refrigerate until you need it again. It should last about a week. —Edna H., Hebron, Indiana
In a science class, I learned a great trick for polishing silverware. Line a pan with aluminum…
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The quickest way to make grated lemon peel for recipes is to slice off big pieces of peel and…
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