The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

salt to flavour. LEMONS 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