THE LEMON 191 



LEMON SUGAR FOR FLAVOURING (Or "Zest") 



Rub lumps of sugar over lemon rind until the oil cells 

 are broken, when the oil will be absorbed by the sugar. 

 Place the sugar in an air-tight jar and it will be ready for 

 dissolving at any time. 



LEMON RIND PRESERVE 



Save the lemon shells left after squeezing for lemonade, 

 etc., and drop them into a jar of fresh water, changing the 

 latter every third day and at this time removing carefully 

 the drops of oil found floating on the water. These should 

 be put into a special bottle as they are the pure oil of lemon. 

 At the end of two weeks scrape out the soft, inside, pulp, 

 leaving only the rind shell. To the yellow shells sugar 

 should be added in proportion of pound for pound and 

 cooked slowly into a thick preserve. 



LEMON PRESERVES (With White Pulp) 



Boil the entire lemon "husks" (after squeezing from 

 them the juice for other uses) in fresh water until ifender, 

 then cook in a syrup (previously prepared) made of five 

 pounds of sugar to a pint of water. Cook until preserves 

 are thick, clear, and yellow, but not too dark in colour. 



LEMON MARMALADE 



To six pounds of lemons take nine pounds of sugar. 

 Peel the lemons, then cover yellow parings with water and 

 boil until tender. Drain and let cool, then shred fine the 

 parings. Meantime halve the peeled fruit crosswise and 

 press out juice and soft pulp. Cover the shells of white 

 pulp remaining with three pints of cold water and boil 

 one-half hour. Strain off this liquor and add it to the 

 juice and soft pulp, with the yellow rinds. Boil all 



