FOR PUDDINGS. To keep oranges or lemons for puddings, squeeze out
the pulp, and put the outsides into water for a fortnight. Then boil
them in the same water till they are quite tender, strain the liquor
from them, and when they are tolerably dry, put them into any jar of
candy that happens to be left from old sweetmeats. Or boil a small
quantity of syrup of lump sugar and water, and put over them. In a week
or ten days boil them gently in it till they look clear, and cover them
with it in the jar. If the fruit be cut in halves, they will occupy less
space.

LEMONADE. To prepare lemonade a day before it is wanted for use, pare
two dozen lemons as thin as possible. Put eight of the rinds into three
quarts of hot water, not boiling, and cover it over for three or four
hours. Rub some fine loaf sugar on the lemons to attract the essence,
and put it into a china bowl, into which the juice of the lemons is to
be squeezed. Add a pound and a half of fine sugar, then put the water to
the above, and three quarts of boiling milk. Pour the mixture through a
jelly bag, till it is perfectly clear.--Another way. Pare a quantity of
lemons, and pour some hot water on the peels. While infusing, boil some
sugar and water to a good syrup, with the white of an egg whipt up. When
it boils, pour a little cold water into it. Set it on again, and when it
boils take off the pan, and let it stand by to settle. If there be any
scum, take it off, and pour it clear from the sediment, to the water in
which the peels were infused, and the lemon juice. Stir and taste it,
and add as much more water as shall be necessary to make a very rich
lemonade. Wet a jelly bag, and squeeze it dry; then strain the liquor,
and it will be very fine.--To make a lemonade which has the appearance
of jelly, pare two Seville oranges and six lemons very thin, and steep
them four hours in a quart of hot water. Boil a pound and a quarter of
loaf sugar in three pints of water, and skim it clean. Add the two
liquors to the juice of six China oranges, and twelve lemons; stir the
whole well, and run it through a jelly bag till it is quite clear. Then
add a little orange water, if approved, and more sugar if necessary. Let
it be well corked, and it will keep.--Lemonade may be prepared in a
minute, by pounding a quarter of an ounce of citric or crystalised lemon
acid, with a few drops of quintessence of lemon peel, and mixing it by
degrees with a pint of clarified syrup or capill