Fill a jar with good, unblemished lemons. Liberally salt unboiled water so that a fresh raw egg dropped into it* will rise almost to the surface. Pour this water into the jar of lemons, top with a round plank (donyshko) and a stone, and store in a cold place. Lemons prepared in this way make a fine salad, especially on fast days with cooked fish, to which they impart a wonderful flavor. They are used in brown sauces and also in white sauces when fresh lemons are not available. They will keep for several months.