CITRON. ETC. 22S 



it near the boiling point without letting it reach it, then boil 

 again until no more sugar can be taken up. The propor- 

 tion of sugar taken up is about eighty pounds to one hundred 

 of the citron rinds. The boiling completed, the rinds are 

 spread on wire netting and dried, either in the sun, or, which 

 is a far superior method, in an evaporator. 



CITRON IN BRINE 



The fruit may be kept in a strong brine as above, in- 

 definitely, until ready to use it as a table preserve or for 

 candying. 



CITRON PRESERVE 



Cut the citron in thin slices and soak in a weak brine 

 over night, then place on the stove in fresh water and let 

 come to a boil. Pour off this water and replace with fresh, 

 repeating if necessary (though it may not be). Have 

 ready a syrup (as for ices in Introductory Recipes) and 

 place in this (at boiling point) the sliced fruit, cooking 

 about three-quarters of an hour. Adding more sugar for 

 a heavier syrup or cooking longer must depend upon one's 

 individual taste. Lemon or orange marmalade or other 

 citrus fruit or juice may be added if to be put up for future 

 use. The citron may be preserved in larger pieces by 

 lengthening this process. 



CITRON SYRUP AND ICE 



The syrup in which citron has been preserved makes 

 variety in flavouring sauces for puddings or the puddings 

 themselves. It may be substituted for orange in gelatine 

 and for ices, although it is best to use also a little lime or 

 lemon juice to bring out the citron flavour. When citron 

 preserves have .been made — shaved line--=-the fruit may 

 be used at once for cake or pudding, and the syrup pre- 

 served alone. 



