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Lemon Rind Preserve

Save the lemon shells left after squeezing for lemonade, etc., and drop them into a jar of fresh water, changing the latter every third day and at this time removing carefully the drops of oil found floating on the water. These should be put into a special bottle as they are the pure oil of lemon. At the end of two weeks scrape out the soft, inside, pulp, leaving only the rind shell. To the yellow shells sugar should be added in proportion of pound for pound and cooked slowly into a thick preserve.

LEMON PRESERVES (With White Pulp) Boil the entire lemon "husks" (after squeezing from them the juice for other uses) in fresh water until tender, then cook in a syrup (previously prepared) made of five pounds of sugar to a pint of water. Cook until preserves are thick, clear, and yellow, but not too dark in colour.