LEMON SAUCE. Cut thin slices of lemon into very small dice, and put them into melted butter. Give it one boil, and pour it over boiled fowls. LEMON AND LIVER SAUCE. Pare off as thin as possible the rind of a lemon, or of a Seville orange, so as not to cut off any of the white with it. Then peel off all the white, and cut the lemon into slices, about as thick as two half crowns. Pick out the peps, and divide the slices into small squares. Prepare the liver as for Liver and Parsley Sauce, and add to it the slices of lemon, and a little of the peel finely minced. Warm up the sauce in melted butter, but do not let it boil. LEMON SYRUP. Put a pint of fresh lemon juice to a pound and three quarters of lump sugar. Dissolve it by a gentle heat, skim it till the surface is quite clear, and add an ounce of lemon peel cut very thin. Let them simmer very gently for a few minutes, and run the syrup through a flannel. When cold, bottle and cork it closely, and keep it in a cool place. LEMON WATER. A delightful drink may be made of two slices of lemon, thinly pared into a teapot, with a little sugar, or a large spoonful of capillaire. Pour in a pint of boiling water, and stop it close two hours. LEMON WHEY. Pour into boiling milk as much lemon juice as will make a small quantity quite clear; dilute it with hot water to an agreeable smart acid, and add a bit or two of sugar. This is less heating than if made of wine; and if intended only to excite perspiration, will answer the purpose as well. Vinegar whey is made in the same manner, by using vinegar only, instead of lemon juice. LEMON WHITE SAUCE. Cut the peel of a small lemon very thin, and put it into a pint of sweet rich cream, with a sprig of lemon thyme, and ten white peppercorns. Simmer gently till it tastes well of the lemon, then strain and thicken it with a quarter of a pound of butter, and a dessert-spoonful of flour rubbed in it. Boil it up, stir it well, and pour the juice of the lemon strained into it. Dish up the chickens, and mix with the cream a little white gravy quite hot, but do not boil them together: add a little salt to flavour. LEMONS FOR PUDDINGS. To keep oranges or lemons for puddings, squeeze out the pulp, and put the outsides into water for a fortnight. Then boil them in the same water till they are quite tender, strain the liquor from them, and when they are tolerably dry, put them into any jar of candy that happens to be left from old sweetmeats. Or boil a small quantity of syrup of lump sugar and water, and put over them. In a week or ten days boil them gently in it till they look clear, and cover them with it in the jar. If the fruit be cut in halves, they will occupy less space.