HELOISE Tart fruit has plenty of uses

Dear Heloise: We just planted a lemon tree, and I want to be ready for our first fruit season. Can you give me any suggestions? R.K., Harlingen, Texas
Lemons aren't just for garnishing or making lemonade. There are plenty of uses for this tart-and-tangy fruit, and here are a few:
UUse the juice of a lemon as a substitute for salt if you're watching your salt intake. Simply squeeze it on salads, soups, stews or steamed veggies.
UMix a little lemon zest with some minced garlic and chopped parsley for an added punch to your savory dishes.
UPlace a bowl of fresh lemons on your table to add instant color and a pleasing fragrance.
UKeep boiled potatoes or cauliflower white by adding a teaspoon of lemon juice to the water when cooking.
URub lemon juice on your hands to get rid of odors from onions or fish.
UAnd, if all else fails and you can't seem to use the new crop fast enough, squeeze the juice of the lemons into plastic ice-cube trays, then freeze. Once frozen, put the cubes in a freezer bag until needed for a recipe or a glass of tea.
I have a zesty mint lemon tea recipe in my four-page Heloise's Flavored Coffees and Teas pamphlet. To receive a copy, send $3 and a self-addressed, stamped (60 cents), long envelope to: Heloise/Tea, P.O. Box 795001, San Antonio, Texas 78279-5001. Here's the recipe: 3 to 5 regular tea bags, 3 tablespoons of lemon juice, 1 to 2 teaspoons of finely cut mint (if you use dried, use half the amount) and a sweetener like honey, sugar, etc. Just add hot water to the tea bags and mint, and steep for 5 minutes. Strain and add the lemon juice and sweetener. Enjoy! Heloise
Dear Heloise: I enjoy reading your column in the (Albany, N.Y.) Times Union. Many of your hints and recipes have come in handy, and I thought of this handy tip that my husband and I use.
When we are away or eating out, we are often looking for a toothpick after dinner. I thought of another use for the plastic pill containers. A few toothpicks just fit with the cap on. Carol Yates, Albany, N.Y.
Dear Heloise: With the serving sizes dropping and the prices rising, it's been discouraging. I saved some yogurt cups and lids, bought the larger container of plain yogurt and a can of pie filling. Divide the yogurt into the cups and add a spoon or two of pie filling to each. Stir, put the lid on and store in the fridge. Be sure to mark the smaller containers with the expiration date of the yogurt. P.B., Baton Rouge, La.
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