Evening Republican, Volume 15, Number 281, Rensselaer, Jasper County, 28 November 1911 — Preserved Citron [ARTICLE]

Preserved Citron

Peel and seed the citrons with great care; cut into pieces about three or four inches in size and place the pieces over the fire In preserving kettle. Water should be added —just enough. to cover the citron. Cook slowly until able to pierce with a straw. Take out with a skimmer and place on a platter, and add to the remaining juice sugar in the proportion of a pound and a half to each pint of juice. Cook sugar and juice until *ll scum ceases to rise and then put the eltron back and boll for over an hour. Take the citron out again; add tn the Juice three sliced lemons to every four quarts of citron; remove only the seeds from the lemons, and. let thia boil for fifteen minute*. Turn .be citron Into tars and only 1 half 81! them with the fruit; fill up with the hot juice and seal.