A Friend in the Kitchen; Or, What to Cook and How to Cook It. / Sixteenth Edition

by Anna L. Colcord

TO PRESERVE LEMON-JUICE

When lemons are cheap, purchase several dozen at once. With the hand press each lemon on the table, rolling it back and forth briskly a few times; cut into halves, and extract the juice with a lemon drill into a bowl or tumbler,—never into a tin; strain the juice through a wire strainer, colander, or coarse cloth to remove the seeds and pulp; add a pint of water and a pound of white sugar to the juice of each dozen lemons, and boil in an enameled saucepan for about ten minutes; then bottle and set in a cool place, and it is ready for use. A tablespoonful or two of the sirup in a glass of water makes a cooling, healthful drink.