is cheap, and lay it two or three days in a
cool place. If too unripe to squeeze immediately, cut the peel off some
of them, and roll them under the hand, to make them part with the juice
more freely. Others may be left unpared for grating, when the pulp is
taken out, and they are dried. Squeeze the juice into a china bason, and
strain it through some muslin which will not permit any of the pulp to
pass. Having prepared some small phials, perfectly dry, fill them with
the juice so near the top as only to admit half a tea-spoonful of sweet
oil into each. Cork the bottles tight, and set them upright in a cool
place. When the lemon juice is wanted, open only such a sized bottle as
will be used in two or three days. Wind some clean cotton round a
skewer, and dipping it in, the oil will be attracted; and when all of it
is removed, the juice will be as fine as when first bottled. Hang the
peels up to dry, and keep them from the dust.

LEMON MINCE PIES. Squeeze a large lemon, boil the outside till tender
enough to beat to a mash. Add to it three large apples chopped, four
ounces of suet, half a pound of washed currants, and four ounces of
sugar. Put in the juice of a lemon, and candied fruit, as for other
pies. Make a short crust, and fill the pattipans as usual.

LEMON PICKLE. Wipe six lemons, and cut each into eight pieces. Put on
them a pound of salt, six large cloves of garlic, two ounces of
horseradish sliced thin; likewise of cloves, mace, nutmeg, and cayenne,
a quarter of an ounce of each, and two ounces of flour of mustard. To
these add two quarts of vinegar, and boil it a quarter of an hour in a
well-tinned saucepan; or, which is better, do it in a jar, placed in a
kettle of boiling water, or set the jar on a hot hearth till done. Then
set the jar by closely covered, stirring it daily for six weeks, and
afterwards put the pickle into small bottles.

LEMON PUDDING. Beat the yolks of four eggs; add four ounces of white
sugar, the rind of a lemon being rubbed with some lumps of it to take
the essence. Then peel and beat it into a paste, with the juice of a
large lemon, and mix all together with four or five ounces of warmed
butter. Put a crust into a shallow dish, nick the edges, and put the
above into it. When sent to table, turn the pudding out of the dish.

LEMON PUFFS. Beat and sift a pound and a quarter of double-refined
sugar; grate the rind of two large lemons, and mix it well with the
sugar. Then beat