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1Pare the pineapples, grate them and add the juice of the lemons.
2When cooled slightly add the juice and grated rind of one lemon.
3For a fever patient add the juice of quarter of a lemon.
4Then add the juice of one lemon for each pound of fruit.
5Boil for twenty minutes, add the juice of a lemon, and serve.
6Remove from the heat and add the juice of the lemon.
7You may add the juice and yellow peel of some lemons.
8Take from the fire, add the juice of half a lemon, and serve.
9When cool add the juice of a lemon or four tablespoonfuls of vinegar.
10Strain, add the juice of half a lemon and a tablespoonful of butter.
11Lastly, to preserve the guacamole, add the juice of 2 lemons.
12Squeeze the lemon, and add the juice to the orange juice, and strain.
13When cold, add the juice of three lemons; and freeze.
14Remove from the fire and cool, add the juice of the lemons, and freeze.
15Then add the juice of half a lemon and pepper and salt to season.
16Remove from the heat, add the juice of one small lemon and stir gently.
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