Citron Preserves ( Miss Leslie ).
The citrons can be pared, cored, and sliced, or cut into fancy shapes with cutters which are made for the purpose. To six pounds of the citron, use six pounds of sugar, four lemons, and a quarter of a pound of ginger-root.
Put the slices of lemon into a preserving-kettle, and boil them for half an hour, or until they look clear, in a little clear water; then drain them. Save the water, and put the slices into another dish with a little cold water; cover them, and let them stand overnight. In the morning wrap the root-ginger (bruised) in a thin muslin cloth; boil it in three pints of clear water until the water is highly flavored, when take out the bag of ginger. Having broken up the loaf-sugar, put it into the preserving-kettle with the ginger-water. When the sugar is all melted, set it over the fire; boil, and skim until no more scum rises. Then put in the pieces of citron and the juice of the lemons. Boil them in the sirup till all the slices are quite transparent. Do not allow them to break. When done, put them into the cans or jars, pouring the sirup carefully over them. If one desires to imitate the West Indies ginger preserve, the slices of lemon may not be added; yet they are a pretty addition.