remove the lemon, pour off water; cook two pounds of sugar with two cups
of water. When the sugar is syrupy add one-half pound of large raisins,
put in the lemon and let cook until the syrup is thick.

CANDIED LEMON AND ORANGE PEEL

Lemon and orange peel if saved can be put to excellent use. Take out the
greater portion of the white inside; throw the rinds into boiling water
and simmer gently for twenty minutes. Drain, weigh, and take a pound of
sugar to every pound of peel. Put a layer of sugar and a layer of fruit
into the preserving kettle; stand it over a slow fire until the sugar
melts. When melted, cook slowly until the rinds are transparent. Lift
them out; drain them and when nearly dry roll in granulated sugar.

WINE SAUCE

One cup of white wine, half a cup of water, grated peel of lemon,
teaspoon of potato flour wet with cold water, add the yolks of two eggs,
stirring constantly; when thick, add the beaten whites and serve.

RUM SAUCE

Beat yolks of two eggs with a tablespoon of sugar, and a small cup of
cold water, a wineglass of rum and the juice of a lemon, and bring to
boiling point, stirring all the time. The two whites of eggs may be
whipped very firm and spread over the pudding just before serving.

SUGAR SYRUP

Two cups of brown sugar, one cup of boiling water, and cinnamon to
taste. Stir the ingredients together in a saucepan until the sugar is
dissolved and then let the mixture simmer slowly until it thickens.

MOCK WHIPPED CREAM FILLING

Use between and on top of layer cakes, or as a filling for torten.

Peel and grate one large sour apple, three-quarters cup of white sugar,
white of one egg; beat all together a long time, flavor with vanilla or
grated rind of one-half lemon. Mix the apple with the sugar as soon as
possible or it will turn dark.

LEMON CREAM FILLING

Put on to boil the yolks of five eggs, one-half cup of granulated sugar,
the juice of three lemons and grated rind of one, and about a brandy
glass of water. Stir constantly so as to prevent curdling. When it has
thickened and comes to a boil take it from the range and add the beaten
whites of eggs.

FILLING FOR CHRIMSEL

This is made of unblanched, pounded almonds, grated apples, chopped
raisins, brown sugar, plenty of cinnamon and the grated rind of a lemon.

Mix the ingredients together and fill the hollowed out center of the
chrimsel with them. Then place one chrimsel upon another, being careful
not