skim it clear, and when it is cold put in the
oranges, and let them lie four or five days in cold syrup; then give
them a boil every day till they look clear. Make some pippin or codlin
jelly thus: to a pint of either put one pound of sugar, and let it boil
till it jellies; then heat the oranges, and put them to the jelly and
half their syrup; boil them very fast a quarter of an hour, and, just
before you take them off the fire, put in the juice of two or three
lemons; put them in pots or porringers, that will hold them single, and
that will admit jelly enough. To four oranges or lemons, put a pound and
a half of jelly and the same quantity of syrup, but boiled together, as
directed for the oranges. Malaga lemons are the best; they are done in
the same manner as the oranges, only that they do not require so much
soaking.

_Lemon Caudle._

Take a pint of water, the juice of two lemons, the rind of half a lemon
pared as thin as possible from the white, a blade of mace, and some
bread shred very small; sweeten to your taste. Set the whole on the fire
to boil; when boiled enough, which you will perceive by the bread being
soft, beat three or four eggs well together till they are as thin as
water; then take a little out of the skillet and put to the eggs, and so
proceed till the eggs are hot; then put them to the rest, stirring well
to prevent curdling.

_Lemon or Chocolate Drops._

Take half a pound of fine-sifted double-refined sugar; grate into it the
yellow rind of a fair large lemon; whip the white of an egg to a froth,
with which wet the sugar till it is as stiff as good working paste. Drop
it as you like on paper, with a little sugar first sifted on it; bake in
a very slow oven.

For chocolate drops, grate about an ounce of chocolate as you did of
lemon-peel, which must then be left out.

_Lemon Puffs._

Into half a pound of double-refined sugar, beat fine and sifted, grate
the yellow rind of a large lemon. Whip up the white of an egg to a
froth, and wet it with the froth, till it is as stiff as a good working
paste. Lay the puffs on papers, and bake them in a very slow oven.

_Lemon Tart._

A quarter of a pound of almonds blanched and beaten with a little sweet
cream; put in half a pound of sugar, the yolks only of eight eggs, half
a pound of butter, the peel of two lemons grated. Beat all together fine
in a mortar; lay puff paste about the dish; bake it half an hour.

_Lemon Solid._

Put the