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.

Limes For Garnishing

"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.

Preserved Limes

Limes boiled in 3 waters, sliced, stewed in sugar. (See lemon).

Limes With Rice

Limes preserved in syrup served on rice boiled in milk and sweetened, after the manner of peaches with rice, the lime syrup for sauce.