The Citkon belongs to the same genus as the orange and lemon. It is a na- tive of India, but is cultivated in all orange^growing countries. It is aciduous, an- tiseptic, and antiscorbutic and has been recommended for chronic rheumatism, gout and scurvy. It is not unsuited for eating in its natural state, and the juice mixed with water and sweetened forms an excellent drink. The prepared rind or peel is much used for cooking and confectionery. DRIED CURRANTS — Put alternate layers of currants and sugar in a jar, using 1 cup of sugar to each pound of currants✪ Dried Currants; let stand until the next day and bring them to a boil, and boil ^ hour; skim them, and then dry in a slow oven or the sun, spreading them out on plates. They serve well in i^udding or pies instead of raisins. Keep them in paper bags, or in stone crocks well covered, or pack them in sugar in glass jars. DRIED GOOSEBERRIES — (1) To 7 lbs. of red gooseberries, add 1^ lbs. powdered sugar✪ Dried Gooseberries, which must be strewed over them in the preserving pan; let them remain at a good heat over a slow fire until they begin to break; then remove them; repeat this process for 2 or 3 days; then take the gooseberries from the syrup, and spread them on sieves to dry. The syrup may be used for other purposes. When the gooseberries are quite dry, store them in tin boxes on layers of paper. (2) They are sometimes dried in a moderate oven or the sun, without the sugar, as directed for cherries. Select firm, ripe fruit. 476 DKIED FRUITS DRIED PEACHES. — (1) Take free=stone peaches, cut in halves and place them on plates, hollow side up; fill the hollows with gran- ulated suga✪ Dried Peachesr, and place in a slow oven, or in the sun, if the weather is fine, until they are half dry; then pack them in glass jars, hollow side down; first a layer of dry sugar, then a layer of peaches mashed flat with the small end of a potato masher, then layers of sugar and fruit until the jar is full, having a layer of sugar on top. Screw on the covers, and keep in a cool, dry closet. (2) Another way is to put welhripened peaches in boiling water for 1 or 2 minutes, — a whole bushel can be put in the boiler at once; then turn off the wa- ter and the skins can be more easily and quickly removed, they can be stoned easier, they will dry quicker, and are better 'when dried. Dry them, sprinkled with sugar, in a moderate oven or in the sun. (3) They can also be dried without removing the skins, but the fur should be well rubbed with a piece of flannel; then dry like apples. PEACH CHIPS — Use 1 cup of sugar to each lb. of fruit; boil the sugar in water enough to dissolve it, until it becomes very thick; then put in the peaches, which should be peeled and sliced, and scald them well; then take them out with the skimmer and dry in the sun. When dry, pack closely in jars in layers, with powdered sugar be- tween each layer. The syrup left can be bottled, and used in pud- ding sauces, blanc manges, etc. The chips can be used in puddings instead of raisins. DRIED PINEAPPLE — Pare and slice the fruit thinly, put it on dishes, and strew on it a plenty of powdered sugar✪ Dried Pineapple; keep it in a very .slow oven 8 or 10 days, and turn the fruit every day until dry; then put the pieces of pineapple on tins and place them in a quick oven for 10 minutes. Let them cool, and store them away in dry boxes, with x)aper between each layer.

AI-modernized reading of the original text

The Citkon belongs to the same genus as the orange and lemon. It is a native of India, but is cultivated in all orange-growing countries. It is aciduous, antiseptic, and antiscorbutic and has been recommended for chronic rheumatism, gout and scurvy. It is not unsuited for eating in its natural state, and the juice mixed with water and sweetened forms an excellent drink. The prepared rind or peel is much used for cooking and confectionery. DRIED CURRANTS — Put alternate layers of currants and sugar in a jar, using 1 cup of sugar to each pound of currants; let stand until the next day and bring them to a boil, and boil ^ hour; skim them, and then dry in a slow oven or the sun, spreading them out on plates. They serve well in pudding or pies instead of raisins. Keep them in paper bags, or in stone crocks well covered, or pack them in sugar in glass jars. DRIED GOOSEBERRIES — (1) To 7 lbs. of red gooseberries, add 1^ lbs. powdered sugar, which must be strewed over them in the preserving pan; let them remain at a good heat over a slow fire until they begin to break; then remove them; repeat this process for 2 or 3 days; then take the gooseberries from the syrup, and spread them on sieves to dry. The syrup may be used for other purposes. When the gooseberries are quite dry, store them in tin boxes on layers of paper. (2) They are sometimes dried in a moderate oven or the sun, without the sugar, as directed for cherries. Select firm, ripe fruit. DRIED PEACHES. — (1) Take free-stone peaches, cut in halves and place them on plates, hollow side up; fill the hollows with granulated sugar, and place in a slow oven, or in the sun, if the weather is fine, until they are half dry; then pack them in glass jars, hollow side down; first a layer of dry sugar, then a layer of peaches mashed flat with the small end of a potato masher, then layers of sugar and fruit until the jar is full, having a layer of sugar on top. Screw on the covers, and keep in a cool, dry closet. (2) Another way is to put well-ripened peaches in boiling water for 1 or 2 minutes, — a whole bushel can be put in the boiler at once; then turn off the water and the skins can be more easily and quickly removed, they can be stoned easier, they will dry quicker, and are better 'when dried. Dry them, sprinkled with sugar, in a moderate oven or in the sun. (3) They can also be dried without removing the skins, but the fur should be well rubbed with a piece of flannel; then dry like apples. PEACH CHIPS — Use 1 cup of sugar to each lb. of fruit; boil the sugar in water enough to dissolve it, until it becomes very thick; then put in the peaches, which should be peeled and sliced, and scald them well; then take them out with the skimmer and dry in the sun. When dry, pack closely in jars in layers, with powdered sugar between each layer. The syrup left can be bottled, and used in pudding sauces, blanc manges, etc. The chips can be used in puddings instead of raisins. DRIED PINEAPPLE — Pare and slice the fruit thinly, put it on dishes, and strew on it a plenty of powdered sugar; keep it in a very .slow oven 8 or 10 days, and turn the fruit every day until dry; then put the pieces of pineapple on tins and place them in a quick oven for 10 minutes. Let them cool, and store them away in dry boxes, with x)aper between each layer.

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Dried CurrantsDried GooseberriesDried PeachesDried Pineapple

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