PRESERVING LEMONS
■ A RECOMMENDED WAY. Select moderately thickly-skinned lemons, cut into halves and with a g?£TS*s lemon-squeezer abstract the juice and save. Scrape out all the pulp, throw- ] ing it away. Slice the peels in circles; put them in cold water, leaving them for a day, changing the water four times, then put them into a saucepan with more cold water and boil slowly until tendier. Prepare a syrup, using about 2lb. of -sugar and one pint of water to each pound of peel, adding the juice of one lemon to every pound of fruit; skim and let cool; now put in the peels and boil for half-an-hour; seal.
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Bibliographic details
Wairarapa Age, 23 March 1929, Page 2
Word Count
109PRESERVING LEMONS Wairarapa Age, 23 March 1929, Page 2
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