Essence of lemon-peel
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.