Wash the fruit and slice in half, cutting the lemons lengthwise, the oranges crosswise. Remove all pulp. Dissolve the bicarbonate of soda in ½ pint of hot water and pour over each piece of peel. Add sufficient boiling water to cover peel completely. Allow to stand for 20 minutes. Rinse very well. Cover peel with cold water and bring to boil, then simmer until tender. Make a sugar syrup from 1 lb. sugar and ¾ pint water. Pour this over the peel and stand for 2 days. Strain off the syrup and mix into it a further ½ lb. sugar. Bring this slowly to the boil and simmer the peel in it until it looks clear. Lift the peel out and dry it slowly on trays in a cool oven. Reduce the syrup by boiling for ½ hour. Dip the peel into the syrup and dry again in the oven. Boil up the remaining syrup until it is cloudy and thick. Pour a very little into each candied cup. Allow to dry, and then store in airtight containers.