Candied Lemon Peel

Cut the fruit into quarters lengthwise, remove the pulp, and place the peels in a mixture of strong salt and water for 2 days.

Remove the peels and soak them for 1 hour in cold water.

Transfer the peels to a preserving kettle with fresh cold water and boil until the peels are tender.

Drain the peels on a sieve.

Make a syrup from 1 quart of the water in which the peels were boiled and 1 pound of sugar.

Simmer the peels in the syrup for 1 hour or until clear, then pour into a bowl to stand until the next day.

Prepare additional syrup in equal parts sugar and water, boil until it threads, and add it to the peels, stirring and boiling for 1 hour.

Drain the peels on a sieve, then spread them on a dish to finish drying in a cold oven or other warm place.

Store the candied peels in tin boxes for use in mincemeat, plum puddings, etc.

Repeat the same process for orange and citron.

Put white sugar in a saucepan, let it melt, and stir until it becomes quite brown and begins to smoke.

Add an equal quantity of boiling water and simmer until a thick syrup forms.

Bottle the syrup and use it for coloring soups, sauces, etc.

Mix 1 ounce of No. 40 carmine with 3 ounces of boiling water and 1 ounce of ammonia.

Bottle and cork the mixture; it will keep indefinitely.

Use a few drops for coloring ice creams, jellies, candies, etc.