176 FLOEIDA FEUITS. 



of boiling water ; stir the mixture one way until it thickens, 

 but do not allow it to boil ; take off, and stir till nearly cold ; 

 strain the lemon-juice, and stir in gradually till well mixed ; 

 then pour into a well-oiled mould. 



PRESERVED LEMON PEEL. 



Is made according to recipe given for orange peel, or as 

 follows : Make a thick syrup of white sugar, chop thick lemon 

 peels very fine, and boil in the syrup ten minutes ; put in glass 

 tumblers, and paste paper over ; a tea-spoonful of this conserve 

 gives a delicious flavor to cakes, puddings, etc. 



LEMON SYRUP. 



Squeeze lemons, and strain juice carefully ; then place in a 

 broad, open dish, and add all the granulated sugar it will dis- 

 solve ; let it stand for several days, and stir and add sugar occa- 

 sionally till it will take up no more; then bottle, and seal 

 closely ; keep in a dark place, and cool as possible. A table- 

 spoonful to a tumbler of water makes a refreshing summer 

 drink. 



NOURISHING LEMONADE. 



Pint-and-a-half of boiling water, juice of four lemons, rinds 

 of two, a half pint of sherry, four eggs, and six ounces of white 

 sugar. Pare the lemon rinds thinly, put it in a jug with the 

 sugar, and pour on the boiling water ; let it cool, then strain it, 

 add the wine, lemon-juice, and well-beaten eggs, also strained, 

 and the beverage will be ready for use. If desired, the sherry 

 and water may be omitted, and milk put in their place. 



LEMON BUTTER. 



One-and-a-half cups of white sugar, whites of three eggs, 

 yolk of one, grated rind, and juice of one-and-a-half or two 

 small lemons ; boil gently twenty minutes, stirring all the time. 

 Nice for tarts, or to be eaten as preserves. 



LIMES — LIMES FOR PICKLING. 



For Shipping to Distant Markets. — They should be a bright 



