HOW TO USE FLORIDA FRUITS. 319 



LEMONS. 



Lemon Tincture is made exactly the same as orange tinc- 

 ture, given above. 



Pickled Lemons. Cut the lemons in quarters, not en- 

 tirely apart, and put a teaspoonful of salt in each one ; 

 put them where they will dry either in the hot sun or by 

 the stove ; when they are dried so that they are black and 

 look good for nothing, prepare the vinegar with cloves, 

 cinnamon, nutmeg, ginger-root, onion, and a little mustard 

 seed, and pour it boiling hot over the lemons ; keep a year 

 before using. They are quite equal to the West India 

 limes. They require more vinegar than other pickles, as 

 the lemons will swell out to their natural size. 



Lemon Jelly, for Layer Cake. Two cups of sugar, yolks 

 of three eggs, juice of two lemons. Cook till thickened 

 by setting in boiling water, and then add the well-beaten 

 whites of three eggs ; spread between layers of cake. 



Lemon Cream. One pint of cream or new milk, yolks 

 of two eggs, four ounces of white sugar, one large or two 

 small lemons, and one ounce of gelatine. Put the cream 

 into a sauce-pan with the sugar, lemon peel, and gelatine, 

 and simmer over a gentle fire for ten minutes, stirring all 

 the time ; then strain into a jug, add the well-beaten yolks 

 of two eggs, and put the jug into a pot of boiling water ; 

 stir the mixture one way until it thickens, but do not al- 

 low it to boil ; take off and stir till nearly cold ; strain the 

 lemon juice and stir in gradually till well mixed, then pour 

 into a well-oiled mold. 



Preserved Lemon Peel is made according to recipe given 

 for orange peel, or as follows : Make a thick syrup of 

 white sugar, chop thick lemon peels very fine, and boil in 

 the syrup ten minutes ; put in glass tumblers and paste 

 paper over ; a teaspoonful of this conserve gives a delicious 

 flavor to cakes, puddings, etc. 



