OCR Text |
Show Lemon Marmalade. Wash and dry a dozen lemons and .veigh them whole. Put them into a an, cover with cold water enough . ,:o float them and cook steadily until lrhey can be easily pierced. They may equire from one to two hours. When :ender slice them thinly, removing ...seeds and hard pieces. Now measure , ;he water in which they cooked and " nake up the quantity required one ..'pint to each pound weight of lemons, "illow one pound and a half of sugar :o each pound of lemons. Put fruit, "sugar and wafer in a preserving pan '.ind cook steadily until the juice "jel- .ies" on a plate when cold. Stir often I'lnd keep well skimmed. Put into dry jars and when cold tie down. |