Citron, Candied

Pare the citrons very thin and narrow, and throw them into water; these are called faggots; then cut the citron into slices of any thickness you think proper; take out the inner part with great care, so as to leave only the white ring, and put them with the faggots into boiling water; when tender, drain them. Boil a sufficient quantity of clarified sugar to souffle; then put in the rings, and boil them together. Take it from the fire, and when a little cool, rub the sugar against the side of the preserving-pan with the back of a spoon; as soon as it becomes white, take out the rings with a fork very carefully, one by one, and lay them on a wire-grate to drain: boil and proceed with the faggots in a similar way; when taken out, cut them into proper lengths with a pair of scissors, and lay them also on the wire to drain.

Citron Paste

Cut off the ends of the citrons, take out the middle, with all the seeds; boil them in some water; and when quite tender, take them from the fire, and throw them into cold water a moment; then, having pressed them in a cloth to get the water out, pound and sift them. To every quarter of a pound of this marmalade put half a pound of clarified sugar; simmer them together, stirring constantly until well mixed; then put them into moulds, and place them in a stove to dry citron white preserved.

Lay some white citrons, cut into pieces, in salt and water for four or five hours; then, having washed them in cold water, boil them; when tender, drain, and lay them into as much clarified sugar as will cover them. The next day drain off the sirup, and boil it; when quite smooth and cold, pour it on the citrons; let them stand twenty-four hours; then boil the sirup again, and put in the citrous. The third day, boil both together, and put them into moulds to candy.

Citron Preserved Liquid

Cut a slit in the sides of some small citrons, so that the inside may take the sugar as well as the outside, and put them over the fire in some water; whenever they are near boiling, put cold water to them. As soon as the citrons rise to the top, take them out, and throw them into cold water. They must then be put on the fire again, in the same water, and boiled gently until tender; then take them out, and put them in cold water. After this, boil them seven or eight times in clarified sugar; pour the whole into an earthen pan, and let it stand. The next day drain the fruit, and boil up the sirup twenty or thirty times; add a little more sugar, and pour it over the citrons; do this for three successive days, increasing the degree to which you boil the sugar daily, so that at the last boiling the degree may be au perle. The fruit may then be put into pots.

To preserve them dry, they must be done exactly the same; only, instead of putting the fruit into pots, they should be dried on sieves in a stove. With the remaining sugar the citrons may be glazed.