Let the peel, removed in halves or quarters, stand over night in salted water. Wash thoroughly. Let boil, changing the water several times, until the peel is tender. If the peel does not taste salty, the water need not be changed. When the peel is tender, remove such parts of the bitter white portion as is desired. Leave the sections whole, or cut into narrow strips or shreds. Make a syrup of a pint of water and a pound of sugar; skim, and put into it a pound of the cooked peel; let simmer until the syrup is nearly absorbed, then boil rapidly and stir until well coated with sugar. Let dry in a warming oven, then store in a closed receptacle. The strips may be woven into baskets or nests while hot and pliable. The nests are particularly pretty filled with three candy eggs, as Easter souvenirs. Crystallized mint leaves are a pretty decoration for the nests.