LEMON BRANDY.
(For flavouring sweet dishes.)
Fill any sized wide-necked bottle lightly with the very thin rinds of fresh lemons, and cover them with good brandy; let them remain for a fortnight or three weeks only, then strain off the spirit and keep it well corked for use: a few apricot-kernels blanched and infused with the lemon-rind will give it an agreeable flavour.