Proportions. Half a dozen lemons; half a dozen oranges; two pounds of sugar.

Method. Cut the lemons into halves, peel the yellow rind, and discard the white covering. Remove seeds, and squeeze out juice and pulp. Cut the yellow rind very fine and mix with juice and pulp. Secure the pulp of the oranges, cutting the rind of two of them into strips. Boil this rind quickly in a pint of cold water for twenty-five minutes, and strain. Add the sugar; bring sirup to a boil, and skim. Add the lemon and orange pulp, and cook slowly half an hour, making sure that the sirup is somewhat thick before adding the lemon.