18 BULLETIN 49, HAWAII AGRICULTURAL EXPERIMENT STATION. 



PICKLED LIMES (CHINESE METHOD). 



Limes. 

 Coarse salt. 

 Granulated sugar. 



Large glass jars fitted with air-tight 



caps. 



Wash limes thoroughly ; expose them to sun for two or three hours to dry out 

 surplus water ; rub salt into limes while they are warm from the sunning, and 

 again once or twice each day for the next four or five days, after they have 

 been exposed to the sun. At the end of that time place salted limes in large 

 glass jars having air-tight caps. Sprinkle surface with coarse salt before 

 placing the cap. Expose the jars of pickling limes to the sunlight for two or 

 more months to cure limes thoroughly before opening jars. When properly 

 cured, pickled limes vary in color from light brown to' dark mahogany. When 

 serving, remove the number of limes desired, sprinkle with granulated sugar 

 (one-half teaspoonful of sugar to each pickled lime), and then partly mash. 

 They may be served with meat, rice, and the like. 



LIME SIRUP. 



(For cold drinks, ice cream, sauce, etc.) 



2 dozen ripe limes. \ cupful of water. 



1 pound of cube sugar. 



Wash the limes thoroughly in cold water and dry. Rub the sugar vigorously 

 all over the lime until it loses its color. Squeeze the juice on the sugar, add 

 water; then boil and strain. For cold drinks, place 2 tablespoonfuls of the 

 sirup in a tumbler with crushed ice and fill with plain water. 



LIMES IN PAPAYA BUTTER. 



To every 4 cupful s of ripe mashed papaya add one-half cupful of lime juice 

 and 2 cupfuls of sugar. Stir constantly over a brisk fire, cooking for 20 

 minutes. 



LIME CAKE FILLER. 



4 tablespoonfuls of flour. 1 cupful of water. 



4 tablespoonfuls of white sugar. 2 tablespoonfuls of butter. 



3 pinch of salt. 2 eggs. 



4 small limes. 



Sift together the flour, sugar, arid salt. Squeeze the juice from the limes, add 

 water, and heat. When boiling, add butter and pour into the mixture of flour, 

 sugar, and salt, stirring well. AdcLthe well-beaten eggs and return to the fire 

 until the mixture is smooth. Place between layers of cake and frost all over. 



LIME CREAM-PUFF FILLER. 



Make the same as for cake filler (preceding recipe), adding, when cold, 

 one-half cupful of whipped and sweetened cream. Fill the puff just before 

 serving. 



LIME PIE FILLING. 



6 limes. 



1 cupful of water. 



4 tablespoonfuls of sugar. 



2 tablespoonfuls of butter, 

 4 tablespoonfuls of flour. 

 2 eggs. 



Wash the limes well, remove a few thin slices of the skin, and chop fine. 

 (There should be a level half teaspoonful of chopped skin.) Squeeze and 

 strain the juice. Boil the water and add sugar, juice, and chopped skin. Melt 

 the butter in a pan, stir in the flour, and add the liquid, stirring until boiling. 

 Place the whites of eggs on ice, beat the yolks, and pour the hot mixture onto 

 them, stirring briskly. Pour into a pie plate lined with pastry and bake until 

 set and the pastry is cooked. Whip the whites to a stiff froth and add a little 

 sugar. Pipe on to the lime mixture and set again in the oven until the filling 

 becomes a delicate brown. Serve either hot or very cold. 



