CANDIED LEMON PEEL

Cut the fruit into quarters lengthwise, take out the pulp and put the peels into strong salt and water for 2 days ; take out and soak 1 hour in cold water, put into a preserving kettle with fresh cold water, and boil till the peels are tender, then put them on a sieve to drain. Make a syrup of 1 quart of the water in which they were boiled and 1 pound sugar, and simmer the peels in it i hour or until clear; pour into a bowl to stand till the next day. Make as much syrup as will cover them in equal quantities of sugar and water, boil this till it threads, put in the peel, stir and boil I- hour ; take out, drain on a sieve, and as they dry put on a dish to finish drying in a cold oven or other warm place. Store in tin boxes for use in mincemeat, plum puddings, etc. Do orange and citron the same way.

Put white sugar in a saucepan, let it melt, and stir it until it becomes quite brown and begins to smoke. Add an equal quantity of boiling water, and simmer until a thick syrup. Bottle, and use for coloring soups, sauces, etc.

Carmine is made by mixing 1 ounce of No. 40 carmine (ob- tained from the druggist) with 3 ounces boiling water and 1 ounce ammonia. Bottled and corked it will keep indefinitely. It is used for coloring ice creams, jellies, candies, etc. A few drops are sufficient.