Orange and Lemon Peel to Candy.—Put the whole peels from the fruit into salt water for a few days, then lift them out and boil in fresh water till they are soft enough to be pierced with the head of a pin; now drain and put them aside. Boil 1lb. of loaf sugar in half a pint of water for five minutes, then pour it on to the peel; let this stand for a week, then drain off the syrup, bring it to the boil again, at once lay in the peel, and let it all boil gently together till the peel looks clear; it can now be turned into a wide-mouthed bottle or jar (being careful it is entirely covered with syrup), and covered down. It is extremely useful for all household purposes in this way; or if wanted candied, spread the peel out on a dish to cool, then powder it well with caster sugar, and leave it till dry, when it can be stored in airtight tins.