ORANGE CULTURE IN CALIFORNIA. 267 



fifteen large lemons. Slice the lemons; add the other ingre- 

 dients ; simmer from twenty to thirty minutes ; place in a cov- 

 ered jar ; stir every day for seven or eight weeks ; strain, bottle, 

 cork and seal." 



LEMON PUFFS. 



"Beat and sift a pound and a quarter of loaf sugar and mix 

 with it the grated peel of two lemons : whisk the whites of two 

 eggs to a firm froth, add it gradually to the sugar and lemon, 

 and beat all together for one hour. Make it up into any shape 

 you please, place the puffs on oiled paper or tin, put them into 

 a moderate oven and bake for six or eight minutes." 



LEMONS TO PICKLE. 



"Take the finest, with the thinnest rind you can get, cut them 

 deeply in more than one place from end to end, but not quite 

 through, and fill the incisions with salt ; put each on end, and lay 

 them all in a dish near the fire, or, if the weather be hot, in the 

 sun, and repeat this during three weeks ; then put them into a 

 jar, with a handful of white mustard seed, if the jar be large ; a 

 quarter to a half-pound of bruised ginger, half that quantity of 

 cloves and allspice and a very little turmeric ; boil it in vinegar, 

 and when cold pour it upon the lemons. Some add garlic to it. 

 It can scarcely be ready in less than six months, but it will keep 

 for many years. The same method must be pursued for limes 

 or small lemons, but they will not require more than half the 

 time." 



LEMON PIE. 



"Add one teacup of sugar and one tablespoonful of corn- 

 starch, dissolved in cold water, for each peeled and grated 

 lemon. Pour a teacup of boiling water over this. Crust One 

 part each of white flour, graham flour and cornmeal. Shorten 

 with butter or condensed milk, reduced one-third. Use two 

 crusts." 



VELVET CREAM. 



"One ounce isinglass, a teaspoonful of wine, the juice of a 

 large lemon, one pint of rich cream. Dissolve the isinglass in 

 the wine ; rub large lumps of sugar over the lemon to extract 

 the oil; squeeze out the juice and sweeten to taste. Boil this 



