236 FRUIT RECIPES 



will be bitter but will thus contain more of the tonic quality. 

 The fruit must be simmered and strained, after adding 

 sugar (about one pint to each quart of liquid). This may 

 be used with shaved ice for summer drinks or with 

 gelatine, etc. 



POMELO AND LIMEADE 



Use these fruit juices separately or in combination, add- 

 ing carbonated water and sugar as liked. 



POMELO RINDS IN BRINE FOR PRESERVING 



Always keep these for future use. Place in brine as for 

 lemon rinds. See the Lemon. 



POMELO STRIPS CANDIED 



The rind of the pomelo has a most attractive and dis- 

 tinctive flavour when candied. First cut and place in 

 salt and fresh water till sufficient of the bitterness is with- 

 drawn (not all of it) , then proceed as for Orange Chips. 



THE LIME 

 LIME JUICE FRESH AND IN SYRUP 



Fresh lime juice with water alone is preferred by many 

 people to that of any other citrus fruit. It is thirst- 

 quenching and a mild tonic. When a dash of calisaya is 

 added the tonic effect is of course more pronounced. Lime 

 juice may be added to lemonade or orangeade with a most 

 pleasant aromatic effect (see the Lemon). To preserve 

 the juice of fresh limes unsweetened, care must be used. 

 Squeeze the limes and heat the juice to 1 50° F. ; neither 

 below this nor above 160°, or the flavour will be ruined. 

 Filter while hot through some standard filtering medium 

 and it should keep in good condition a year. The juice may 

 also be preserved with sugar as for lemon and orange syrups. 



