PRESERVED LEMONS.—
Take large fine ripe lemons, that have no blemishes. Choose those with thin, smooth rinds. With a sharp knife scoop a hole in the stalk end of each, large enough to admit the handle of a tea-spoon. This hole is to enable the syrup to penetrate the inside of the lemons. Put them into a preserving kettle with clear water, and boil them gently till you find them tender, keeping the kettle uncovered. Then take them out, drain, and cool them, and put them into a small tub. Prepare a thin syrup of a pound of loaf-sugar to a quart of water. When you have boiled and skimmed it, pour it over the lemons and cover them. Let them stand in the syrup till next day. Then pour the syrup from the lemons, and spread them on a large dish. Boil it a quarter of an hour, and pour it over them again, having first returned them to the tub. Cover them, and let them again stand till next day, when you must again boil the syrup and pour it over them. Repeat this process every day till you find that the lemons are quite clear, and that the syrup has penetrated them thoroughly. If you find the syrup becoming too weak, add a little more sugar to it. Finally, make a strong syrup in the proportion of half a pint of water to a pound of sugar, adding a jill of raw lemon-juice squeezed from fresh lemons, and allowing to every two pounds of sugar the beaten white of an egg. Mix all well together in the kettle. Boil and skim it, and when the scum ceases to rise, pour the syrup boiling hot over the lemons; and covering them closely, let them stand undisturbed for four days. Then look at them, and if you find that they have not sucked in enough of the syrup to make the inside very sweet, boil them gently in the syrup for a quarter of an hour. When they are cold, put them up in glass jars.
You may green lemons by burying them in a kettle of vine leaves when you give them the first boiling in the clear water.
Limes may be preserved by this receipt; also oranges.
To prepare fresh oranges for eating, peel and cut them in round slices and remove the seeds. Strew powdered loaf-sugar over them. Cover them and let them stand an hour before they are eaten.
ORANGE MARMALADE.—
Take fine large ripe oranges, with thin deep-coloured skins. Weigh them, and allow to each pound of oranges a pound of loaf-sugar. Pare off the yellow outside of the rind from half the oranges, as thin as possible; and putting it into a pan with plenty of cold water, cover it closely (placing a double cloth beneath the tin cover) to keep in the steam, and boil it slowly till it is so soft that the head of a pin will pierce it. In the mean time grate the rind from the remaining oranges, and put it aside; quarter the oranges, and take out all the pulp and the juice; removing the seeds and core. Put the sugar into a preserving kettle, with a half pint of clear water to each pound, and mix it with some beaten white of egg, allowing one white of egg, to every two pounds of sugar. When the sugar is all dissolved, put it on the fire, and boil and skim it till it is quite clear and thick. Next take the boiled parings, and pound them to a paste in a mortar; put this paste into the sugar, and boil and stir it ten minutes. Then put it in the pulp and juice of the oranges, and the grated rind, (which will much improve the colour,) and boil all together for about half an hour, till it is a transparent mass. When cold, put it up in glass jars, laying brandy paper on the top.
Lemon marmalade may be made in a similar manner, but you must allow a pound and a half of sugar to each pound of lemons.