Canning And Preserving
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When done, put them in jars or tumblers, and stand aside to cool. When cold, tie up as directed.
LEMONS Select one dozen small ^ lemons that are very ripe, and of uniform size. With a silver knife scoop out a hole from the stem end, and with your little finger loosen the pulp from inside rind, being careful not to disfigure or break the rind. While doing this hold the lemon over a bowl that all the juice may be saved. After you have the pulp entirely loosened, pull it out leaving the rind of th...e lemon whole. Throw each as it is finished in a pan of cold water, then drain and put in a porcelain-lined kettle. Dissolve an even teaspoonful of salt in two quarts of boil- ing water, pour it over the rinds, and simmer gently until clear and nearly transparent, then drain, and throw them again in cold water for three hours, changing the water every hour, then stand them aside in the water over night. In the morning drain, and cover with boiling water, and simmer gently for one and a half hours, then drain, and weigh the rinds, and to every pound allow one pound of granulated sugar and a half-pint of water.
What to read after Canning And Preserving?
You can find similar books in the "Read Also" column, or choose other free books by Rorer Sarah Tyson Heston to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
When done, put them in jars or tumblers, and stand aside to cool. When cold, tie up as directed.
LEMONS Select one dozen small ^ lemons that are very ripe, and of uniform size. With a silver knife scoop out a hole from the stem end, and with your little finger loosen the pulp from inside rind, being careful not to disfigure or break the rind. While doing this hold the lemon over a bowl that all the juice may be saved. After you have the pulp entirely loosened, pull it out leaving the rind of th...e lemon whole. Throw each as it is finished in a pan of cold water, then drain and put in a porcelain-lined kettle. Dissolve an even teaspoonful of salt in two quarts of boil- ing water, pour it over the rinds, and simmer gently until clear and nearly transparent, then drain, and throw them again in cold water for three hours, changing the water every hour, then stand them aside in the water over night. In the morning drain, and cover with boiling water, and simmer gently for one and a half hours, then drain, and weigh the rinds, and to every pound allow one pound of granulated sugar and a half-pint of water.
What to read after Canning And Preserving?
You can find similar books in the "Read Also" column, or choose other free books by Rorer Sarah Tyson Heston to read onlineMoreLess
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