pare

Pare off the outer skin of some fine citrons, and cut them into quarters.

Pare and core them, and either leave them whole, or cut them into quarters.

Pare the pine-apple, slice it very thin, and mince it small.

Pare them, and extract the cores without dividing the apple.

Pare off as thin as possible the rind of a lemon, or of a Seville orange, so as not to cut off any of the white with it.

Pare thin and halve four pounds of apricots, put them in a dish, and strew among them three pounds of fine loaf-sugar powdered.

Pare and core the fruit, after being wiped clean; then boil the cores and parings in a little water, till it tastes well.

Pare off the superfluous fat, and roast and serve the meat with stewed cucumbers; or to eat cold, covered with chopped parsley.

When the fruit is nearly ripe, pare and cut some in halves; break the stones, blanch the kernels, and put them to the fruit.

Pare four lemons very thin into twelve large spoonfuls of water, and squeeze the juice on seven ounces of finely powdered sugar.