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Sliced Lemon Preserves

Take large, firm lemons, not quite ripe, cut in slices one-quarter inch thick, and take out the seed. Soak in brine a week. Then soak several days in clear water, changing the water twice a day. When all the salt and the bitter taste are extracted, weigh the lemons and boil till tender enough to pierce with a straw. Make a thin syrup, allowing one pound of sugar to each pound of fruit. Put the lemons in and let them simmer slowly a good many hours. Pour into a large bowl and let it remain there several days. At the end of that time strain the syrup (which will have become thin), put the lemons in it again, and boil till they jelly. When cool put in a glass jar with a screw top. The same recipe may be used for oranges.--Mrs. S.T.