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(2) Cut the required quantity of Lemons in halves, scoop out all the insides, put the peels into strong salted water, and leave for six days ; next put them into a saucepan of spring water, boil till soft, then drain them. Prepare a thin syrup with 111), of sugar candy and lqt. of water (see Syrups), put in the peels, and boil for half-an-hour or longer until they look clear. Next put them into thick syrup, and boil in a saucepan over a slow lire until the sugar candies in the pan, take them out, dust over with powdered sugar, and place them to dry in a hot-closet or cool oven. (3) Cut the peels of six fresh thick-skinned Lemons in long thin strips, put them into strong salted water and let them remain all night. Next day take the strips of rind from the brine, wash in three waters, put them over the fire in soft water and boil till quite tender, but do not let them get soft enough to break. When the peel is taken from the fire lay it in sufficient cold water (with about i saltspoonful of alum dissolved in it) to cover. Put f pint, of water over the fire, stir into it 21b. of loaf sugar and the strained juice of one and a half Lemons, and boil till the syrup is thick enough to pull as for candy. When the peels have been for two hours in the alum-and- water, put them into the syrup and boil very gently for half-an-hour, then take them out and lay them on a sieve. Shake frequently and gently, now and then tossing up the peels, till they are nearly dry. Then sprinkle granulated sugar over, and spread them on a table covered with a clean cloth and placed so that a current of fresh air shall pass over them. When quite dry, pack them in a glass jar. Compote of Lemons. — Pare the Lemons very thinly, turning them spirally, make some transverse incisions on them, and cut out some fancy designs. Put the Lemons in a saucepan with sufficient water to cover, and boil gently for about twenty minutes. Drain the Lemons, put them into a sugar-boiler with some syrup, and simmer for twenty minutes longer. At the end of that time turn the Lemons into a basin with the syrup, and leave for several hours. When ready to serve arrange the Lemons in a compotedish, and pour the syrup over them. Compote of Lemon Baskets.— Procure Lemons of an equal size, and with a sharp knife cut out two pieces from the upper part of the fruit, so as to leave a band measuring Jin. wide, thus forming a handle; pass the knife round the inside of the band, level it with the bottom pulp, and remove the pieces of Lemon ; with a teaspoon remove the remaining pulp, without damaging the shape of the basket. As each basket is finished drop it into a basin of cold water, and when all are completed put them into a saucepan of boiling water and simmer over the fire for three or four minutes. Drain the peels, and with a tin perforating cutter, stamp them to represent Km. 1057. Compote of Lemon Baskets. open work, and scallop round the edges. When completed put the baskets into a sugar-boiler with some syrup boiled to 24deg. and simmer. Turn the peels into a basin with their syrup and leave till the following day. Strain the Lemons — continued.