Lemon Preserves
Take seven lemons, slice thin and remove seeds.
Draw string through
slices, fasten ends, lay them in a pan with water; boil a short time,
remove the lemon, pour off water; cook two pounds of sugar with two cups
of water.
When the sugar is syrupy add one-half pound of large raisins,
put in the lemon and let cook until the syrup is thick.
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