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. The white or inside of lemon-peel is of no use.