The soil is a burning sand, which produces but few vegetables: there are only eight or ten little gardens, containing from two to four ares of ground at the most, all cultivated, and in which, within these few years orange and lemon trees have been planted, so that there is reason to suppose, that, with some care, these trees would thrive perfectly well.

Form E. By H. W. Farwell, C. J. Lapp, Harvey B. Lemon & others.

After supper his step-daughter and step-son smartened themselves up and went out and his wife retired upstairs to reflect upon the business aspects of the crystal, over a little sugar and lemon and so forth in hot water.

If desired, the apple may be flavored with a little pineapple or lemon, or mixed with grape, cranberry, or apricot, thus making a number of different toasts.

Serve with a dressing of lemon previously prepared by cutting two fresh lemons in thin, wafer-like slices, sprinkling each thickly with sugar, and allowing them to stand for an hour or more until a syrup is formed.

When the rice is ready to serve, lay the slices of lemon on top of it, pouring the syrup over it, and serve with a slice or two of the lemon for each dish.

When the rice is ready to serve, lay the slices of lemon on top of it, pouring the syrup over it, and serve with a slice or two of the lemon for each dish.

During the pounding, sprinkle with a few drops of cold water, white of egg, rose water, or lemon juice, to prevent them from oiling.

ORANGE AND LEMON FLAVOR.Orange or lemon flavor may be obtained by steeping a few strips of the yellow part of the rind of lemon or orange in milk for twenty minutes.

ORANGE AND LEMON FLAVOR.Orange or lemon flavor may be obtained by steeping a few strips of the yellow part of the rind of lemon or orange in milk for twenty minutes.

ORANGE AND LEMON FLAVOR.Orange or lemon flavor may be obtained by steeping a few strips of the yellow part of the rind of lemon or orange in milk for twenty minutes.

Grate evenly, turning and working around the lemon, using as small a surface of the grater as possible, in order to prevent waste.

Generally, twice across the grater and back will be sufficient for removing all the yellow skin from one portion of a lemon.

A well-grated lemon should be of exactly the same shape as before, with no yellow skin remaining, and no deep scores into the white.

APPLE DESSERT.Pare some large tart apples, remove the cores, put into the cavities a little quince jelly, lemon flavored sugar, or grated pineapple and sugar, according to the flavor desired.

Have as many squares of bread with the crust taken off as there are apples, and place a filled apple on each piece of bread, on earthen pie plates; moisten well with a little quince jelly dissolved in water, lemon juice, or pineapple juice, according to the filling used.

Mash through a colander, add a little sugar and a little grated pineapple or lemon peel.

When done, rub through a colander or beat with a fork until smooth, add sugar to sweeten and a little grated lemon rind, and beat again.

The cream may be flavored with a little lemon or rose if desired.

Lemon apples and Citron apples, prepared as directed on pages 186 and 187, make a most delicious dessert served with whipped cream and sugar, or with mock cream flavored with cocoanut.

The meringue may be flavored with lemon or dotted with bits of colored sugar.

APPLE SANDWICH.Mix half a cup of sugar with the grated yellow rind of half a lemon.

Unless the apples are very juicy, add half a cup of cold water, and unless quite tart, have mixed with the water the juice of half a lemon.

and stew some apples as for sauce, allowing them to become quite dry; flavor with lemon, pineapples, quince, or any desired flavor.

In the grounds should be noticed (1) a lemon tree 200 years old, (2) cypresses, (3) magnificent yew hedge.