Rub lumps of loaf-sugar on fine ripe lemons till the yellow rind
is all grated off; scraping up the sugar in a tea-spoon, and
putting it on a plate as you proceed. When you have enough, press
it down into a little glass or china jar, and cover it closely.
This will be found very fine to flavour puddings and cakes.
Prepare essence of orange-peel in the same manner.