The Times cook book, no. 2

NO. 49. LEMON SYRUP. Mrs. Cruickshank, Arlington, Riverside— Squeeze about three dozen lemons, just the juice, into a jar, and add to it one quart of cold water previously acidulated with two and one-half ounces of tartaric acid; add three pounds of sugar and stir occasionally till quite dissolved; pour it through a jelly bag; let it run all night, then bottle it up. Orange syrup is made in the same way, by substituting oranges for lemons. NO. 50. LEMON TOAST. Mrs. W. C. Rayen, Fatherland Ranch, Hemet, Cal.— Cook one cupful of sugar with one of water till it is like a syrup; pour on the beaten white of one egg; after beating a while add the juice of 1 lemon; pour over toasted bread, about six slices, four by four inches in size, which have been buttered. NO. 51. CRYSTALLIZED ORANGES. Emilia Lundberg, 2400 South Flower street- Take oranges not quite ripe, cut off the yellow rind; cut a hole where the stem has been, sufficiently large to take out all the inside. Be careful not to change the form of the orange. When they are clean inside and outside, cover them with water and salt for twenty-four hours. Change the water, but omit the salt. Do this for five days or longer until the bitterness has disappeared Then put them in boiling water and boll for twenty minutes; plunge them immediately in cold water; drain. The syrup is made by putting equal quantities, by weight, of sugar and fruit in enough water to give the consistency of ordinary syrup. Boil together until the syrup attains the consistency or honey. Take the fruit out with a skimmei and dry. NO. 52. PRESERVED ORANGES. Mrs*. Cruickshank, Arlington, Riverside, Cal.— Any number of oranges, with rather more than their weight of sugar; allow rather more than half pint of water to each pound of sugar, slightly grate and score the oranges rouna and round with a knife, not too deeply. Put them in cold water for three days, changing the water twice a day. Tie them up in a cloth and boil them until they, are quite soft — that is, soft enough to be penetrated by the head of a pin. While they are boiling place the sugar on the fire with the water, let it boil for a few minutes; strain through muslin. Put the oranges into the syrup and boil till it jellies and is of a yellow color. Try the syrup by putting some to cool; it should not be too stiff. The syrup need not cover the oranges completely, Dut must be turned so that each part gets thoroughly done. Place the oranges in pots, cover with syrup and tie down to keep the air out. This is an excellent way of preserving oranges whole, only they should be looked at now and then and boiled up again in fresh syrup, if what they are in has become hard, which, however, if they have been properly done, will not be the case. They form a nice dish for dessert, or for serving, filled with whipped cream or custard, either cold or gently warmed through in the syrup in a stew pan.