OTHER CITRUS FRUITS 237 



LIME ICE AND SHERBET 



Make as for lemon and orange, being careful to sweeten 

 sufficiently. 



LIME ZEST FOR TEA 



Lump sugar rubbed on limes until the oil cells are broken 

 gives a dainty flavour to a cup of tea. The sugar may be 

 thus prepared and kept in jars till needed, as with lemons 

 and oranges. 



PICKLED LIMES (A Dutch Recipe) 



After the fruit is thoroughly washed place it in pickle- 

 crocks covered with brine. Place a weight on top and let 

 stand. After four days they will be ready to use. Take 

 out as needed, only. (Also, see Pickled Lemons.) 



PRESERVED LIMES 



Place the limes in boiling water and keep them cooking 

 at this temperature until tender enough to pierce readily, 

 when place in fresh water and let just come to boiling 

 point. Have ready a syrup made as for ices (see Intro- 

 ductory Recipes) and when the limes are ready dash cold 

 water over them and drain on a cloth, laying another over 

 them. Then place in the boiling syrup and cook gently for 

 twenty minutes when remove and let fruit stand in the 

 syrup over night. Heat next day, letting boil and stand 

 (in syrup) an hour several times after repeating the boiling. 

 Then remove limes from the syrup to heated jars and after 

 cooking down the syrup till quite thick (add more sugar 

 if necessary) pour over the fruit and seal. 



