Evening Republican, Volume 20, Number 245, Rensselaer, Jasper County, 12 October 1916 — Lemon Preserve. [ARTICLE]

Lemon Preserve.

Peel and cut one dozen lemons in slices and soak for a day in eold water. Then boil four pounds of sugar and a cupful of water for about twenty minutes and tir to keep 'rom burning. Next add the lemons, some chopped raisins and almonds and let thicken slowly. This is a delicious and new filling for sandwiches to serve with iced tea or lemonade on a warm after-, noon. To keep lemons put a layer of fine dry sand at the bottom of a large earthen jar. Place on this a layer of lemons, stalk end downward, being careful that they do not touch one another. Cover these with a three-inch layer of sand. Add another layer of lemons, and so on until the jar is full. In a cool, dry place lemons packed like this will keep a year.