Quarter as many lemons as you think proper, they must have good rinds, and boil them in two or three waters, till they are tender, and have lost their bitterness; then skin them, and put them in a napkin to fry; with a knife take all the skins and seeds out of the pulp, shred the peels fine, put them to the pulp, weigh them, and put rather more than their weight of fine sugar into a tossing-pan, with just sufficient water to dissolve the sugar; boil it till it becomes perfectly dissolved, and then by degrees put in the peel and pulps; stir them well before you set them on the fire, boil it very gently till it looks clear and thick, and then put it into flat-bottomed glasses; set them in a stove, and keep them in a continual and moderate heat, and turn them out upon glasses, as soon as they are candied.
Cut them in small pieces, and boil them in water till they are tender, then change them into cold water; then make a sirup with a glass of water, and a quarter of a pound of sugar, and put in the fruit; let it simmer gently over a slow fire for half an hour, and serve cold.
Grate the rind of a lemon on a piece of sugar (about a pound,) scrape off the surface of the sugar as the lemon adheres to it, until you have rasped the whole of the rind; squeeze half the juice on the scraped sugar, and then boil the rest to la grande plume; take it from the fire when at this degree, and let it stand a little; stir in the lemon gently, and when it forms a sort of glace on the top of the sugar, pour the conserve into moulds; being careful, however, that it is not too hot.
Grate three large lemons, with a large piece of double refined sugar; then scrape the sugar into a plate, add half a tea-spoonful of flour; mix well together, and beat it into a light paste, with the white of an egg. Drop it upon white paper, put them on a tin-plate, and set them in a moderate oven.
Take the juice of three or f<>ur lemons, and grate the peel of one lemon; add two gills of sirup, and one pint of cream; mix it all together, pass it through a sieve, and freeze it.
When you squeeze the fruit, throw the outside in water, without the pulp; let them remain in the same a fortnight, adding no more; boil them in the same till tender; strain it from them, and when they are nearly dry, throw them into any jar of candy you may have remaining from old sweetmeats; or, if you have none, boil a small quantity of sirup, of common loaf sugar and water, and pour over them; in a week or ten days, boil them gently in it till they look clear; and that they may be covered with it in the jar, you may cut each half of the fruit in two, and they will occupy a smaller space.
Take half a pound of pounded loaf sugar, sifted as fine as possible; put it in a plate, take three or four lemons, and squeeze their juice over the sugar; mix it well with a spoon, till you make it rather a thickish paste, so that you can take it upon a knife; then take half a sheet of paper, and cover it with little round and flat drops, about the size of a sixpence, place them in a stove with a slow fire till they are quite dry, then take them off from the paper; you may use, if you please, some of the peel grated, but not chipped; for, as it is a melting pastil, some of the bits would remain in the mouth.
Take a pound of marchpane paste, and mix it with as many yolks of eggs as will enable you to spread the paste with a knife; add to it a sufficient quantity of grated lemon-peel to impart the flavor required. The whole being well mixed, cut some sheets of wafer paper into such figures as your fancy may dictate, and spread the paste over them, about a quarter of an inch in thickness; place them on paper, and bake them in a moderate oven. If you wish to glaze your sweetmeats, boil some sugar with orangs-flower water to la plume, and when they are taken out of the oven, wash them over with the sirup, which dries almost immediately.
Squeeze as many lemons as will yield about three-quarters of a pound of juice, taking particular care that the peel of every lemon is perfectly sound, and that they are none of them in the least degree bitter. Set your juice in the cellar for four days, and then filter it through blotting-paper. Break a pound and a half of double-refined sugar into pieces about an inch square; put them into a gallon matrass, pour the lemon-juice over it, close the matrass with paper, and place it in a bain marie until the sugar is entirely dissolved; then extinguish your fire, and let the matrass cool gradually; when cold, add two spoonfuls of spirit of lemons, then bottle it, keep it well corked.
Squeeze the juice of six lemons into a basin; pound and sift some double-refined sugar, and mix it with the lemon-juice; put the white of one egg with it, and mix the whole well together with a wooden spoon, to make it of a good consistence; take some sheets of wafer-paper, and put one sheet of it on a pewter sheet or tin plate; put on it a spoonful of the preparation, and spread it all over the paper with a knife; cut it into twelve pieces, and put them across a stick in a hot stove, with that side the paste is on uppermost, and you will find they will curl; when they are half curled, take them off very carefully and put them up, endways, in a sieve, that they may stand up; let them be in the hot stove one day, and you will find they will be all curled, and then they are done