Large lemons, 4; sugar, 2 ½lbs.; water, 1 quart.

Slice lemons thinly. Cover with water, and leave for twenty-four hours. Boil till soft, stir in sugar, and boil till a little jellies when tested (twenty to thirty minutes).

Marmalade.

New Zealand grapefruit, 3; sweet oranges, 3; lemons, 3; sugar; water.

Slice fruit thinly. To each cup of shredded fruit allow three cups of water, and stand for twenty-four hours. Boil for ten minutes, and stand another twenty-four hours. To one cup of pulp add one cup of sugar. Boil quickly until it jellies when tested on a saucer, about an hour.

Delicious Pudding.

One and a half pints of water, whites of 2 eggs, 2 lemons (rind and juice), 3 tablespoons cornflour, 1 teacup sugar.

Boil sugar, water and lemon rind together for three minutes. Add cornflour mixed to a smooth paste with cold water. Stir until boiling, and boil for ten minutes. Cool. Add lemon juice and stiffly beaten whites of eggs. Pour into glass dish. Serve quite cold with custard made with the yolks of eggs.

Lemonade.

Four lemons, rind of 1, 1 quart water, 4 tablespoons sugar.

Peel rind very thinly. Place it in a jug with the lemon juice and sugar. Pour water over. Cover at once, and let stand until cold. Strain.

An Excellent Hand Lotion.

Mix together in the following proportions: —One teaspoonful lemonjuice, one tablespoonful water, one dessertspoonful glycerine. Shake well.

Some Miscellaneous Uses of Lemon.

Serve lemon with fried fish, fritters, pancakes, and most other dishes where fat has been used in the cooking.

Give hot lemon drinks sweetened with honey for a cold.

A squeeze of lemon juice in puff pastry is recommended by some cooks.

Add the juice of half a lemon to the early morning tumbler of hot or cold water, for a clear complexion.

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