This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A small kind of lemon, plentiful in the markets, used in many of the same ways as lemons; served with oysters, used in making bar drinks. It is pale-colored, thin-skinned, more acid and juicy than the lemon.
"As a piquant addition to a veal cutlet, or fried sole, the juice of the lime is to our mind preferable to that of the lemon. In most tropical countries where limes grow, a regular supply is laid in weekly of some six or eight dozen, at a cost of a few cents, and the juice is eaten with almost everything that appears at table, except 'Irish stew.' " Pickled Limes Limes with slight cuts in the rind are rubbed with salt, allowed to remain 5 days to soften. Vinegar boiled with 4 oz. each mustard seed and ginger to each quart and 1 oz. whole pepper; limes and salt in a jar, boiling vinegar poured upon them.
Limes boiled in 3 waters, sliced, stewed in sugar. (See lemon).