[Transcriber's Note: The printed book was extremely consistent in both spelling and punctuation. Errors and uncertain passages are listed at the end of the text. ]

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 Mrs. _Mary Eales_'s

 RECEIPTS. 

 CONFECTIONER to her late MAJESTY Queen _ANNE_. 

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 _LONDON:_

 Printed for J. BRINDLEY, Bookseller, at the _King's-Arms_ in _New Bond-Street_, and Bookbinder to Her Majesty and His Royal Highness the Prince of _Wales_; and R. MONTAGU at the _General Post-Office_, the Corner of _Great Queen-Street_, near _Drury-Lane_. 

 MDCCXXXIII. 

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 THE

 CONTENTS. 

 To dry Angelica Page 1 To preserve green Apricocks 2 To make Goosberry Clear-Cakes 3 To make Goosberry-Paste 4 To dry Goosberries 5 To preserve Goosberries 6 To dry Cherries 7 To make Cherry-Jam 8 To dry Cherries without Sugar ibid. To dry Cherries in Bunches 9 To make Cherry-Paste ib. To preserve Cherries 10 To dry Currants in Bunches, &c. 11 To make Currant Clear-Cakes 12 To preserve red Currants 13 To make Currant Paste, either red or white ib. To preserve white Currants 14 To preserve Rasberries 15 To make Jam of Rasberries 16 To make Rasberry-Paste ib. To make Rasberry Clear-Cakes 17 To make Rasberry-Drops 18 To dry Apricocks ib. To dry Apricocks in Quarters or Halves 19 To make Paring-Chips 20 To preserve Apricocks 21 To make Apricock Clear-Cakes 22 To make Apricock-Paste 23 To make Apple-Jelly for all Sorts of Sweet-Meats ib. To make Apricock-Jam 24 To preserve green Jennitins ib. To dry green Plums 25 To dry Amber, or any white Plums 26 To dry black Pear-Plums, or Muscles, or the _Great Moguls_ 28 To preserve black Pear-Plums or Damascenes 30 To preserve white Pear-Plums ib. To make white Pear-Plum Clear-Cakes 31 To make white Plum-Paste 32 To make red Plum Clear-Cakes 33 To make red Plum-Paste 34 To dry Plums like the _French_ Plums, with Stones in them ib. To dry Peaches 35 To make Peach-Chips 36 To preserve or dry Nutmeg-Peaches 37 To preserve Cucumbers ib. To dry green Figs 39 To dry black Figs 40 To preserve Grapes 41 To dry Grapes ib. To dry Barberries 42 To preserve Barberries 43 To make Barberry-Drops ib. To make white Quince-Marmalet 44 To make red Quince-Marmalet 45 To preserve whole Quinces 46 To make Quince-Chips 47 To make Quince-Paste 48 To make Quince Clear-Cakes ib. To preserve Golden or _Kentish_-Pippins 49 To preserve whole Oranges or Lemmons 50 To dry Oranges in Knots, or Lemmons 52 To make _China_-Chips 54 To make Orange-Paste ib. To make Orange-Drops 55 To make Orange-Marmalet 56 To make Orange or Lemmon Clear-Cakes ib. To make Pomegranate Clear-Cakes 58 To make Orange-Halves, or Quarters, with the Meat in them 59 To preserve Citrons. 60 To make Citron-Marmalet 61 To candy Orange-Flowers ib. To make Rock-Sugar 63 To make Fruit-Biscuit 65 To make all Sorts of Sugar-Paste 66 To make Chocolate-Almonds 67 To make Wormwood-Cakes ib. To make Honycomb-Cakes of Orange-Flower-Violet of Cowslips 68 To make Ice Almond-Cakes ib. To make Bean'd-Bread 69 To make Orange or Lemmon-Puffs 70 To make Almond-Paste, either Bitter or Sweet 71 To make little round Ratafea-Puffs 72 To make Brown Wafers ib. To make Almond-Loaves 73 To make Chocolate-Puffs 74 To make Ratafea-Drops, either of Apricock-Kernels, or half Bitter and half Sweet-Almonds ib. To make all Sorts of Sugar-Puffs 75 To make Almond-Paste ib. To make long Biscuit 76 To make Spunge-Biscuit 77 To make round Biscuit with Coriander-Seeds 78 To make Hartshorn-Jelly 79 To make Lemmon-Jelly ib. To make Butter'd Orange 80 To make Eringo-Cream ib. To make Barley-Cream 81 To make Ratafea-Cream ib. To make Almond-Butter 82 To make a Trifle ib. To make all Sorts of Fruit-Cream 83 To make Sack-Posset, or Sack-Cream ib. To make Blamange 84 Lemmon-Cream, made with Cream 85 To make Citron-Cream ib. To make Pistato-Cream 86 To make Clouted-Cream ib. To make a very thick, raw Cream 87 To make _Spanish_-Butter ib. To make Orange-Butter 88 To make Almond-Butter 89 To make Trout-Cream ib. To make Almond-Cream 90 To make Raw-Almond, or Ratafea-Cream 91 To make Chocolate-Cream ib. To make Sego-Cream 92 To ice Cream ib. To make Hartshorn-Flummery 93 To make perfum'd Pastels 94 To burn Almonds 95 To make Lemmon-Wafers ib. To candy little green Oranges 97 To candy Cowslips, or any Flowers or Greens, in Bunches ib. To make Caramel 98 To make a good Green 99 To Sugar all Sorts of small Fruit ib. To scald all Sorts of Fruit 100

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Mrs. _EALES_'s

RECEIPTS. 

_To dry ANGELICA. _

Take the Stalks of Angelica, and boil them tender; then put them todrain, and scrape off all the thin Skin, and put them into scaldingWater; keep them close cover'd, and over a slow Fire, not to boil, 'till they are green; then draining them well, put them in a verythick Syrup of the Weight and half of Sugar: Let the Syrup be coldwhen you put them in, and warm it every Day 'till it is clear, whenyou may lay them out to dry, sifting Sugar upon them. Lay out but asmuch as you use at a Time, and scald the rest. 

_To preserve green APRICOCKS. _

Take Apricocks before the Stones are very hard; wet them, and laythem in a coarse Cloth; put to them two or three large Handfuls ofSalt, rub them 'till the Roughness is off, then put them in scaldingWater; set them over the Fire 'till they almost boil, then set themoff the Fire 'till they are almost cold; do so two or three Times;after this, let them be close cover'd; and when they look to begreen, let them boil 'till they begin to be tender; weigh them, andmake a Syrup of their Weight in Sugar, to a Pound of Sugar allowinghalf a Pint of Water to make the Syrup; let it be almost cold beforeyou put in the Apricocks; boil them up well 'till they are clear;warm the Syrup daily, 'till it is pretty thick. You may put them ina Codling-Jelly, or Hartshorn Jelly, or dry them as you use them. 

_To make Goosberry CLEAR-CAKES. _

Take a Gallon of white Goosberries, nose and wash them; put to themas much Water as will cover them almost all over, set them on an hotFire, let them boil a Quarter of an Hour, or more, then run it thro'a Flannel Jelly-Bag; to a Pint of Jelly have ready a Pound and halfof fine Sugar, sifted thro' an Hair Sieve; set the Jelly over theFire, let it just boil up, then shake in the Sugar, stirring it allthe while the Sugar is putting in; then set it on the Fire again, let it scald 'till all the Sugar is well melted; then lay a thinStrainer in a flat earthen Pan, pour in your Clear-Cake Jelly, andturn back the Strainer to take off the Scum; fill it into Pots, andset it in the Stove to dry; when it is candy'd on the Top, turn itout on Glass; and if your Pots are too big, cut it; and when it isvery dry, turn it again, and let it dry on the other Side; twiceturning is enough. If any of the Cakes stick to the Glass, hold themover a little Fire, and they will come off: Take Care the Jelly doesnot boil after the Sugar is in: A Gallon of Goosberries will makethree Pints of Jelly; if more, 'twill not be strong enough. 

_To make GOOSBERRY-PASTE. _

Take the Goosberries, nose and wash them, put to them as much Wateras will almost cover them, and let them boil a Quarter of an Hour;then strain them thro' a thin Strainer, or an Hair-Sieve, and allowto a Pint of Liquor a Pound and half of fine Sugar, sifted thro' aHair-Sieve; before you put in the Sugar, set the Liquor on the Fire, let it boil, and scum it; then shake in the Sugar, set it on theFire again, and let it scald 'till all the Sugar is melted; thenfill it into little Pots; when it is candy'd, turn it out on Glass;and when it is dry on one Side, turn it again; if any of the Cakesstick, hold the Glass over the Fire: You may put some of this inPlates; and when it is jelly'd, before it candies, cut it out inlong Slices, and make Fruit-Jambals. 

_To dry GOOSBERRIES. _

Take the large white Goosberries before they are very ripe, but atfull Growth, stone and wash them, and to a Pound of Goosberries puta Pound and half of Sugar, beat very fine, and half a Pint of Water;set them on the Fire; when the Sugar is melted, let them boil, butnot too fast; take them off once or twice, that they may not break;when they begin to look clear, they are enough: Let them stand allNight in the Pan they are boil'd in, with a Paper laid close tothem; the next Day scald them very well, and let them stand a Day ortwo; then lay them on Plates, sift them with Sugar very well, andput them in the Stove, turning them every Day 'till they are dry;the third Time of turning, you may lay them on a Sieve, if youplease; when they are pretty dry, place them in a Box, with Paperbetwixt every Row. 

_To preserve GOOSBERRIES. _

Take the white Goosberries, stamp and strain them; then take thelargest white Goosberries when they just begin to turn, stone them, and to half a Pound of the Goosberries put a Pound of Loaf Sugarbeaten very fine, half a Pint of the Juice of that which isstrain'd, (but let it stand 'till it is settled and very clear) andsix Spoonfuls of Water; set them on a very quick Fire; let them boilas fast as you can make them, up to the Top of the Pan; when you seethe Sugar as it boils look clear, they are enough, which will be inless than half a quarter of an Hour: Put them in Pots or Glasses, paper them close; the next Day, if they are not hard enough jelly'd, set them for a Day or two on an hot Stove, or in some warm Place, but not in the Sun; and when they are jelly'd, put Papers close to'em; the Papers must be first wet, and then dry'd with a Cloth. 

_To dry CHERRIES. _

Stone the Cherries; and to ten Pound of Cherries, when they areston'd, put three Pound of Sugar very fine beaten; shake theCherries and Sugar well together, set them on the Fire, and when theSugar is well melted, give them a Boil or two; let them stand in anearthen Pot 'till the next Day, then make them scalding hot, and, when cold, lay them on Sieves; afterwards put them in an Oven nottoo hot, where let them stand all Night, and then turn them, and putthem in again. Let your Oven be no hotter than it is after smallBread or Pies. When they are dry, keep them in a Box very close, with no Paper between them. 

_To make CHERRY-JAM. _

Take twelve Pound of ston'd Cherries, boil them, break them as theyboil; and when you have boiled all the Juice away, and can see theBottom of the Pan, put in three Pound of Sugar finely beaten, stirit well, and let them have two or three Boils; then put them in Potsor Glasses. 

_To dry CHERRIES without Sugar. _

Stone the Cherries, and set them on the Fire, with only what Liquorcomes out of them; let them boil up two or three Times, shaking themas they boil; then put them in an earthen Pot; the next Day scaldthem, and when they are cold lay them on Sieves, and dry them in anOven not too hot. Twice heating an Oven will dry any Sort ofCherries. 

_To dry CHERRIES in Bunches. _

Take _Kentish_ Cherries, or _Morella_, and tye them in Bunches witha Thread, about a Dozen in a Bunch; and when you have dry'd yourother Cherries, put the Syrup that they come out of to your Bunches;let them just boil, cover them close, the next Day scald them; andwhen they are cold, lay them in Sieves in a cool Oven; turn them, and heat the Oven every Day 'till they are dry. 

_To make CHERRY-PASTE. _

Take Cherries, stone and boil them, breaking them well the while, and boil them very dry; and to a Pound of Cherries put a Pound and aQuarter of Sugar, sifted thro' an Hair Sieve; let the Cherries behot when you put in the Sugar; set it on the Fire 'till the Sugar iswell melted; put it in a broad Pan, or earthen Plates; let it standin the Stove 'till it is candy'd; drop it on Glass, and, when dry onone Side, turn it. 

_To preserve CHERRIES. _

Either _Morella_ or _Carnations_, stone the Cherries: To _Morella_Cherries, take the Jelly of white Currants, drawn with a littleWater; and run thro a Jelly-bag a Pint and a half of the Jelly, andthree Pounds of fine Sugar; set it on a quick Fire; when it boils, scum it, and put in two Pounds of the ston'd Cherries; let them notboil too fast at first, take them off some Times; when they aretender, boil them very fast 'till they jelly, and are very clear;then put them in the Pots or Glasses. The _Carnation_ Cherries musthave red Currants-Jelly; and if you can get no white Currants, Codling-Jelly will serve for the _Morella_. 

_To dry CURRANTS in Bunches or loose Sprigs. _

When your Currants are ston'd and ty'd up in Bunches, take to aPound of Currants a Pound and half of Sugar; to a Pound of Sugar puthalf a Pint of Water; boil your Syrup very well, and lay theCurrants into the Syrup; set them on the Fire, let them just boil, take them off, and cover them close with a Paper; let them stand'till the next Day, and then make them scalding hot; let them standtwo or three Days with the Paper close to them; then lay them onearthen Plates, and sift them well with Sugar; put them into aStove; the next Day lay them on Sieves, but not turn them 'till thatSide drys, then turn them, and sift the other Side: When they aredry lay them between Papers. 

_To make CURRANT CLEAR-CAKES. _

Strip the Currants, wash them, and to a Gallon of Currants put abouta Quart of Water; boil it very well, run it thro' a Jelly-bag; to aPint of Jelly put a Pound and half of Sugar, sifted thro' an HairSieve; set your Jelly on the Fire, let it just boil; then shake inthe Sugar, stir it well, set it on the Fire, and make it scaldinghot; then put it thro' a Strainer in a broad Pan, to take off theScum, and fill it in Pots: When it is candy'd, turn it on Glass'till that Side be dry; then turn it again, to dry on the otherSide. 

Red and white Currants are done the same Way; but as soon as theJelly of the White is made, you must put it to the Sugar, or it willchange Colour. 

_To preserve RED CURRANTS. _

Mash the Currants, and strain them thro' a thin Strainer; take aPint of Juice, a Pound and half of Sugar, and six Spoonfuls ofWater; let it boil up, and scum it very well; then put in half aPound of ston'd Currants; boil them as fast as you can, 'till theCurrants are clear and jelly very well; put them in Pots or Glasses, and, when they are cold, paper them as other Sweet-meats. Stir allsmall Fruit as they cool, to mix it with the Jelly. 

_To make CURRANT-PASTE, either Red or White. _

Strip the Currants, and put a little Water to them, just to keepthem from sticking to the Pan; boil them well, and rub them thro' aHair Sieve: To a Pint of Juice put a Pound and a half of Sugarsifted; but first boil the Juice after it is strain'd, and thenshake in your Sugar: Let it scald 'till the Sugar is melted; thenput it in little Pots in a Stove, and turn it as other Paste. 

_To preserve WHITE CURRANTS. _

Take the large white Currants, not the Amber-colour'd, strip them, and to two Quarts of Currants put a Pint of Water; boil them veryfast, and run them thro' a Jelly-bag; to a Pint of Juice put in aPound and half of Sugar, and half a Pound of ston'd Currants; setthem on a quick Fire, let them boil very fast, 'till the Currantsare clear and jelly very well; then put them in Pots or Glasses;stir them as they cool, to make the Currants mix with the Jelly:Paper them down when almost cold. 

_To preserve RASBERRIES. _

Take the Juice of red and white Rasberries; (if you have no whiteRasberries, use half Codling-Jelly) put a Pint and half of the Juiceto two Pound of Sugar; let it boil, scum it, and then put in threeQuarters of a Pound of large Rasberries; let them boil very fast, 'till they jelly and are very clear; don't take them off the Fire, for that will make them hard; a Quarter of an Hour will do themafter they begin to boil fast; then put them in Pots or Glasses: Putthe Rasberries in first, then strain the Jelly from the Seeds, andput it to the Rasberries. When they begin to cool, stir them, thatthey may not all lye upon the Top of the Glasses; and when they arecold, lay Papers close to them; first wet the Paper, then dry it ina Cloth. 

_To make JAM of RASBERRIES. _

Take the Rasberries, mash them, and strain half; put the Juice tothe other half that has the Seeds in it; boil it fast for a Quarterof an Hour; then to a Pint of Rasberries put three Quarters of aPound of Sugar, and boil it 'till it jellies: Put it into Pots orGlasses. 

_To make RASBERRY-PASTE. _

Mash the Rasberries, strain half, and put the Juice to the otherhalf with the Seeds; boil them fast for a Quarter of an Hour; and toa Pint of Rasberries put half a Pint of red Currants, boil'd withvery little Water, and strain'd thro' a thin Strainer, or HairSieve; let the Currants and Rasberries boil together a little while:Then to a Pint of Juice put a Pound and a Quarter of sifted Sugar;set it over the Fire, let it scald, but not boil; fill it in littlePots, set it in the Stove 'till it is candy'd, then turn it out onGlasses, as other Cakes. 

_To make RASBERRY CLEAR-CAKES. _

Take half Rasberries and half white Currants, almost cover them withWater; boil them very well a Quarter of an Hour, then run them thro'a Jelly-bag, and to every Pint of Jelly have ready a Pound and halfof fine Sugar, sifted thro' an Hair Sieve; set the Jelly on theFire, let it just boil, then shake in your Sugar, stir it well, andset it on the Fire a second Time, 'till the Sugar is melted; thenlay a Strainer in a broad Pan to prevent the Scum, and fill it intoPots: When it is candy'd, turn it on Glass, as other Clear-Cakes. 

_To make RASBERRY-DROPS. _

Mash the Rasberries, put in a little Water, boil and strain them, then take half a Pound of fine Sugar, sifted thro' an Hair Sieve;just wet the Sugar to make it as thick as a Paste; put to it twentyDrops of Spirits of Vitriol, set it over the Fire, making itscalding hot, but not to boil: Drop it on Paper it will soon be dry;if it will not come off easily, wet the Paper. Let them lye a Day ortwo on the Paper. 

_To dry APRICOCKS. _

Take four Dozen and a half of the largest Apricocks, stone them andpare them; cover them all over with four Pound of Sugar finelybeaten; put some of the Sugar on them as you pare them, the restafter: Let them lye four or five Hours, 'till the Sugar is almostmelted; then set them on a slow Fire 'till quite melted; then boilthem, but not too fast. As they grow tender, take them out on anearthen Plate 'till the rest are done; then put in those that youlaid out first, and let them have a Boil together: Put a Paper closeto them, and let them stand a Day or two; then make them very hot, but not boil; put the Paper on them as before, and let them standtwo Days, then lay them on earthen Plates in a Stove, with as littleSyrup on them as you can; turn them every Day 'till they are dry, and scrape off the Syrup as you turn them; lay them between Paper, and let them not be too dry before you lay them up. 

_To dry APRICOCKS in Quarters or Halves. _

Take four Pound of the Halves or Quarters, pare them, and put tothem three Pound of Sugar fine beaten; strew some on them as youpare them, and cover them with the rest; let them lye four or fiveHours; afterwards set them on a slow Fire, till the Sugar is melted;then boil them, but not too fast, 'till they are tender, taking outthose that are first tender; and putting them in again, let themhave a Boil together; then lay a Paper close to them, scald themvery well, and let them lye a Day or two in the Syrup: Lay them onearthen Plates, with as little Syrup to them as you can, turningthem every Day 'till they are dry; at last, lay them between Paperin Boxes. 

_To make PARING-CHIPS. _

As you pare your Apricocks, save the clearest Parings, and throw alittle Sugar on them; half a Pound is sufficient to a Pound of theParings; set them on the Fire, let them just boil up, and set themby 'till the next Day; drain the Syrup from them, and make a Syrupwith a Pound of Sugar and almost half a Pint of Water; boil theSugar very well, and put as much to the Chips when it is cold aswill cover them; let them stand in the Syrup all Night, and the nextDay make them scalding hot; and when they are cold, lay them out onBoards, sift them with Sugar, and turn them on Sieves. 

_To preserve APRICOCKS. _

Take four Dozen of large Apricocks, stone and pare them, and coverthem with three Pound of fine beaten Sugar, strewing some on as youpare them; let them stand, at least, six or seven Hours, then boilthem on a slow Fire 'till they are clear and tender; if some of themare clear before the rest, take them out, and put them in again whenthe rest are ready. Let them stand, with a Paper close to them, 'till the next Day; then make Codling-Jelly very strong: Take twoPints of Jelly, two Pound of Sugar, boil it 'till it jellies; andwhilst it is boiling, make your Apricocks scalding hot, and put theJelly to your Apricocks, and boil them together, but not too fast. When the Apricocks rise in the Jelly, and they jelly very well, putthem into Pots or Glasses, with Papers close to them. 

_To make APRICOCK CLEAR-CAKES. _

Take about three Dozen of Apricocks, pare them, and put thereto aPound of fine Sugar, and boil them to Pieces; then put to them twoQuarts of Codling-Jelly, boil them together very fast for a Quarterof an Hour; run it thro' a Jelly-bag, and to a Pint of Jelly put aPound and half of Sugar, sifted thro' a Hair Sieve; while the Jellyboils, shake in your Sugar, and let it scald 'till the Sugar ismelted; then put it thro' a thin Strainer, in a broad earthen Pan;fill it in Pots, and dry it as other Clear-Cakes. If you would havesome with Pieces in them, cut some of your dry'd Quarters small; andwhen the Strainer has taken off the Scum, take some of the Jelly ina Pan, put in the Pieces, make it scalding hot again, and fill itout. 

_To make APRICOCK-PASTE. _

Take two Pound of Apricocks par'd, and a Pound of Sugar fine beaten, let them lye in the Sugar 'till it is melted; then boil it well andmash it very small; put to it two Pints of Codling-Jelly; let itboil together; and to a Pound of it put a Pound and a Quarter ofsifted Sugar; let your Paste boil before you put your Sugar to it, then let it scald 'till the Sugar is melted; fill it in Pots, anddry it in the Stove, turning it as other Paste. 

_To make APPLE-JELLY for all Sorts of SWEET-MEATS. _

Let your Water boil in the Pan you make it in; and when the Applesare par'd and quarter'd, put them into the boiling Water; let therebe no more Water than just to cover them, and let it boil as fast aspossible; when the Apples are all to Pieces, put in about a Quart ofWater more; let it boil at least half an Hour; and then run it thro'a Jelly-bag: In the _Summer_, Codlings are best; in _September_, Golden Runnets and _Winter_ Pippins. 

_To make APRICOCK-JAM. _

Take two Pound of Apricocks par'd, and a Pint of Codling-Jelly, boilthem very fast together 'till the Jelly is almost wasted; then putto it a Pound and half of fine Sugar, and boil it very fast 'till itjellies; put it into Pots or Glasses. You may make fresh Clear-Cakeswith this, and Pippin-Jelly, in the _Winter_. 

_To preserve GREEN JENNITINS. _

Cut out the Stalk and Nose, and put them in cold Water on aCoal-Fire 'till they peel; then put them in the same Water, andcover them very close; set them on a slow Fire 'till they are greenand tender; then, to a Pound of Apples take a Pound and half ofSugar, and half a Pint of Water; boil the Syrup, put in the Apples, and boil them fast, 'till they are very clear, and the Syrup verythick, almost at a Candy; then put in half a Pint, or more, ofCodling-Jelly, and the Juice of a Lemon, boil it 'till it jellieswell, and put them in Pots or Glasses. 

_To dry GREEN PLUMS. _

Take the green Amber Plum, prick it all over with a Pin; make Waterboiling hot, and put in the Plums, be sure you have so much Water, that it be not cold with the Plums going in; cover them very close, and when they are almost cold, set them on the Fire again, but notto let them boil; do so three or four Times; when you see the thinSkin crack'd, fling in a Handful of Allum fine beaten, and keep themin a Scald 'till they begin to be green, then give them a Boil closecover'd: When they are green, let them stand all Night in fresh hotWater; the next Day have ready as much clarify'd Sugar as will coverthem; drain your Plums, put them into the Syrup, and give them twoor three Boils; repeat it two or three Days, 'till they are veryclear; let them stand in their Syrup above a Week; then lay them outon Sieves, in a hot Stove, to dry: If you would have your Plumsgreen very soon, instead of Allom, take Verdigreece finely beaten, and put in Vinegar; shake it in a Bottle, and put it into them whenthe Skin cracks; let them have a Boil, and they will be very soongreen; you may put some of them in Codling-Jelly, first boiling theJelly with the Weight in Sugar. 

_To dry AMBER, or any WHITE PLUMS. _

Slit your Plums in the Seam; then make a thin Syrup. If you have anyApricock-Syrup left, after your Apricocks are dry'd, put a Pint ofSyrup to two Quarts of Water; if you have none, clarifysingle-refin'd Loaf-Sugar, and make a thin Syrup: Make the Syrupscalding hot, and put in the Plums; there must be so much Syrup aswill more than cover the Plums; they must be kept under the Syrup, or they will turn red: Keep them in a Scald 'till they are tender, but not too soft; then have ready a thick Syrup of the same Sugar, clarify'd and cold, as much as will cover the Plums; let them boil, but not too fast, 'till they are very tender and clear, setting themsometimes off the Fire; then lay a Paper close to them, and set themby 'till the next Day; then boil them again 'till the Syrup is verythick; let them lye in the Syrup four or five Days, then lay them onSieves to dry: You may put some in Codling-Jelly, first boiling theJelly with the Weight in Sugar, and put in the Plums hot to theJelly. Put them in Pots or Glasses. 

_To dry BLACK PEAR-PLUMS, or MUSCLES, or the GREAT MOGULS. _

Stone your Plums, and put them in a large earthen Pot; make a Syrupwith a Pound of single-refin'd Sugar and three Pints of Water; or ifyou have the Syrup the white Plums are dry'd out of, thin it withWater, it will do as well as Sugar; boil your Syrup well, and whenit is cold enough to hold your Hand in it, put it to the Plums;cover them close, and let them stand all Night; heat the Syrup twoor three Times, but never too hot; when they are tender, lay them onSieves, with the Slit downwards to dry; put them in the Oven, madeno hotter than it is after Bread or Pyes come out of it; let themstand all Night therein; then open them and turn them, and set themin a cool Oven again, or in an hot Stove, for a Day or two; but ifthey are too dry, they will not be smooth; then make a Jam to fillthem with. Take ten Pound of Plums, the same Sort of your Skins, cutthem off the Stones, put to them three Pound of Powder-Sugar; boilthem on a slow Fire, keeping them stirring 'till it's so stiff, thatit will lye in a Heap in the Pan; it will be boiling at least fouror five Hours; lay it on Earthen Plates; when it is cold, break itwith your Hands, and fill your Skins; then wash every Plum, and wipeall the Clam off with a Cloth: As you wash them, lay them on aSieve; put them in the Oven, make your Oven as hot as for yourSkins; let them stand all Night, and they will be blue in theMorning. The great white Mogul makes a fine black Plum; stone them, and put them in the Syrup with or after the black Plum; and heat theSyrup every Day, 'till they are of a dark Colour; they will blue aswell as the Muscles, and better than the black Pear-Plums. If any ofthese Plums grow rusty in the _Winter_, put them into boiling hotWater; let them lye no longer than to be well wash'd: Lay them on aSieve, not singly, but one on the other, and they will blue thebetter: Put them in a cool Oven all Night, they will be as blue andfresh as at first. 

_To preserve BLACK PEAR-PLUMS or DAMASCENES. _

Take two Pound of Plums, and cut them in the Seam; then take a Pintand half of Jelly, made of the same Plum, and three Pound and a halfof Sugar; boil the Jelly and Sugar, and scum it well; put your Plumsin a Pot; pour the Jelly on them scalding hot: When they are almostcold, heat them again; so do 'till they are tender, and then letthem stand two or three Days, heating them every Day; then boil them'till they look clear and jelly: Don't boil them too fast. 

_To preserve WHITE PEAR-PLUMS. _

Slit your Plums, and scald them in a thin Syrup; as for drying them, put them in a thick Syrup of clarify'd Sugar, as much as will coverthem; let them boil very slow, 'till they are very clear, sometimessetting them, off the Fire: They must have the Weight, or somethingmore, of clarify'd Sugar in the Syrup: When they are very tender andclear, put to a Pound of Plums (when they are raw) a Pint ofApple-Jelly, and a Pound of fine Sugar, and boil it 'till itjellies; before your Plums are cold put them into the Jelly, but notabove half the Syrup they were boil'd in, and boil them together'till they jelly well: Put them in Pots or Glasses, with Papersclose to them. You may keep some of them in Syrup, and put them inJelly as you use them. 

_To make WHITE PEAR-PLUM CLEAR-CAKES. _

Take a good Quantity of white Pear-Plums, as many as you think willmake three Pints, with as much boiling Water as will cover them;boil them very fast, 'till they are all to Pieces; then have readythree Pints of Apple-Jelly, and put it to the Plums, boiling themvery fast together; then run it thro' a Jelly-bag: To a Pint put aPound and half of sifted Sugar; first boil the Jelly, and shake inthe Sugar; let it scald on the Fire 'till it is melted; put it inPots in the Stove; dry and turn it as other Clear-Cakes. 

_To make WHITE PLUM-PASTE. _

Take a Pound of fine Sugar, and a Pint of Water, or more, as theQuantity you intend to make requires; set it on the Fire, let itboil, and set a Pan of Water to boil; when it boils, put in yourPlums; let them just boil, and then take them out with a Ladle, asthey flip their Skins off; take off the Skins, and put the Plumsinto the Syrup; do this as fast as you can, that they may not turn:Boil them all to Pieces; and to a Quart of Plums put a Pint ofApple-Jelly; boil them well together, and rub it thro' a Hair Sieve;to a Pint of this put a Pound and a half of sifted Sugar; let theJelly boil before you shake the Sugar, and let it scald 'till theSugar is well melted; skin it, put it in Pots, and dry it in theStove. 

_To make RED PLUM CLEAR-CAKES. _

Take white Pear-Plums, half White and half Black, or if you have noBlack, one third of Damsins, and as much Water as will cover them;boil them very well; and to a Quart of the Plums put a Quart ofApple-Jelly; boil them very well together; run it thro' a Jelly-bag;to a Pint of the Jelly put a Pound and Half of Sugar; let the Jellyboil, then shake in the Sugar; let it scald, but not boil; put itthro' a thin Strainer in a broad Pan, to take off the Scum, and putit in Pots in a Stove: When it is candy'd, turn it as otherClear-Cakes: You may make it paler or redder, as you best like, withmore or less black Plums. 

_To make RED PLUM-PASTE. _

Take half white and half red Plums, as you did for the Clear-Cakes;boil them with as much Water as will cover them; then, to a Quart ofPlums put a Pint of Apple-Jelly; let them boil well together; rub itthro' an Hair Sieve; to a Pint of Jelly put in a Pound and half ofSugar; boil the Jelly, and shake in the Sugar; let it scald 'tillthe Sugar is melted, skin it well, and fill in Pots; dry it as otherCakes: You may put some of this in Plates, and make Fruit-Jambals. 

_To dry PLUMS like the FRENCH PLUMS, with Stones in them. _

When you have laid out all your Plums that are to be stopt, putwhite Pear-Plums, or any large black Plums, in an Earthen Pot, andmake your Plum-Syrup almost scalding hot; put it to the Plums, andscald the Syrup every Day, 'till the Plums are tender and red; thenlay them on Sieves, and dry them in an Oven, turning them every Day'till they are dry; then lay them between Papers, and keep them in adry Place. 

_To dry PEACHES. _

Stone the largest white _Newington_ Peaches, and pare them, and haveready a Pan over the Fire with boiling Water; put in the Peaches, and let them boil 'till they are tender; then lay them on a Sieve todrain out all the Water; weigh them, and lay them in the Pan youboil them in, and cover them with their Weight in Sugar; let themlye two or three Hours; then boil them 'till they are clear, and theSyrup pretty thick; set them by cover'd, with a Paper close to them;the next Day scald them very well, setting them off the Fire and onagain, 'till the Peaches are thorough hot; repeat this for threeDays; then lay them on Plates to dry, and turn them every Day 'tilldry. 

_To make PEACH-CHIPS. _

Pare the Peaches, and cut them in thin Chips; to four Pound of Chipsput three Pound and a Half of fine beaten Sugar; let the Sugar andChips lye a little while, 'till the Sugar is well melted, then boilthem fast 'till they are clear; about half an Hour will do themenough; set them by 'till the next Day, then scald them very welltwo Days, and lay them on earthen Plates in a Stove; sift on themfine Sugar, through a Lawn Sieve; turn them every Day, sifting them'till almost dry; then lay them on a Sieve a Day or two more in theStove: Lay them in a Box close together, and when they have lain soa Week, pick them asunder, that they may not be in Lumps. 

_To preserve or dry NUTMEG-PEACHES. _

Peel the Peaches, and put them in boiling Water; let them boil aQuarter of an Hour; lay them to drain, weigh them, and to a Pound ofPeaches put a Pound of fine Sugar beaten very small; when the Sugaris pretty well melted, boil them very fast 'till they are clear; setthem by 'till they are cold; then scald them very well; take toevery Pint of Peach a Pint of Codling-Jelly and a Pound of Sugar;boil it 'till it jellies very well, then put in the Peaches and halfthe Syrup; let them boil fast; then put them in Pots or Glasses: Ifyou wou'd dry them, scald them three or four Days, and dry them outof their Syrup. 

_To preserve CUCUMBERS. _

Take Cucumbers of the same Bigness that you wou'd to pickle; pickthem fresh, green, and free from Spots; boil them in Water 'tillthey are tender; then run a Knitting-needle through them the longWay, and scrape off all Roughness; then green them, which is donethus: Let your Water be ready to boil, take it off, and put in agood Piece of Roach-Allum; set it on the Fire, and put in theCucumbers; cover them close 'till you see they look green; weighthem, and take their Weight in single-refin'd Sugar clarify'd; to aPound of Sugar put a Pint of Water; put your Cucumbers in; boil thema little close-cover'd; set them by, and boil them a little everyDay for four Days; then take them out of your Syrup, and make aSyrup of double-refin'd Sugar, a Pound of Sugar and half a Pint ofWater to every Pound of Cucumbers; put in your Cucumbers, and boilthem 'till they are clear; then put in the Juice of two or threeLemmons, and a little Orange-flower-water, and give them a Boilaltogether: You may either lay them out to dry, or keep them inSyrup; but every Time you take any out, make the other scalding hot, and they will keep two or three Years. 

_To dry GREEN FIGS. _

Take the white Figs at the full Bigness, before they turn Colour;slit them at the Bottom; put your Figs in scalding Water; keep themin a Scald, but not boil them 'till they are turn'd yellow; then letthem stand 'till they are cold; they must be close cover'd, andsomething on them to keep them under Water; set them on the Fireagain, and when they are ready to boil, put to them a littleVerdigrease and Vinegar, and keep them in a Scald 'till they aregreen; then put them in boiling Water; let them boil 'till they arevery tender; drain them well from the Water, and to every Poundclarify a Pound and Half of single-refin'd Sugar, and when the Sugaris cold put in the Figs; let them lye all Night in the cold Syrup;the next Day boil them 'till they are very clear, and the Syrupthick, and scald them every Day for a Week; then lay them to dry ina Stove, turning them every Day; weigh your Figs when they are raw;and when you clarify your Sugar, put half a Pint of Water to a Poundof Sugar: If your Figs grow too dry, you may put them in their Syrupagain; they will look new to the End of the Year. 

_To dry BLACK FIGS. _

Weigh the Figs, and slit them at the Bottom; put them into boilingWater, and boil them 'till they are very tender; drain them wellfrom the Water; then make a Syrup of clarify'd single-refin'dLoaf-Sugar, with their Weight, and half a Pint of Water to a Poundof Sugar; when the Syrup is cold put in your Figs; let them lye allNight; the next Day boil them 'till they are very clear, and scaldthem every Day 'till the Syrup is very thick; then lay them out asyou use them; but heat the Syrup after you have taken some out, orthey will not keep: If they grow too dry, you may put them in theSyrup again, scalding the Syrup. 

_To preserve GRAPES. _

Peel the Grapes and stone them; put them in a Pan, cover them veryclose; first let them boil, and set them sometimes on and off theFire, 'till they are very green; then drain all the Juice from them;and to a Pint of Grapes put a Pound and a Half of Sugar, and half aPint of Apple-Jelly; let them boil very fast 'till they are clear, and jelly very well: Put them in Pots or Glasses, with Paper closeto them. 

_To dry GRAPES. _

Take the large Bell-Grapes, just before they are ripe; stone them inBunches, and put them into scalding Water, covering them close withVine-Leaves, and a Cover on the Pan; keep them in a Scald, puttingthem on and off the Fire 'till they are green; then give them a Boilin the Water, drain them on a Sieve, and to every Pound of Grapesmake a thick Syrup of a Pound and a Half of clarify'd Sugar; andwhen the Syrup is cold, put in the Grapes, and scald them every Day'till the Syrup is thick, but never let them boil; then lay them outon Earthen Plates, and sift them very well with Sugar; dry them in aStove, and turn and sift them every Day. 

_To dry BARBERRIES. _

Take Barberries, stone them, and tye them in Bunches, or loose inSprigs, which you please; weigh them, and to every Pound ofBarberries clarify two Pound of Sugar; make your Syrup withsomething more than half a Pint of Water to a Pound of Sugar; putthe Barberries into the Syrup when it is scalding hot; set it on theFire, and let them just boil; then set them by, with a Paper closeto them; the next Day make them scalding hot, doing so for two Days;but be sure they never boil after the first Time; when they arecold, lay them out on Earthen Plates; sift them well with Sugar, andthe next Day turn them on a Sieve; sift them again, and turn themevery Day 'till they are dry: Your Stove must not be too hot. 

_To preserve BARBERRIES. _

Stone the Barberries in Sprigs; and to a Pound of Barberries make aSyrup of a Pound and a Half of fine Sugar, with half a Pint of Waterto a Pound of Sugar: Put the Barberries in the Syrup, and let themhave a Boil; scald them every Day for four or five Days, but don'tlet them boil: Put them in a Pot, and when you use any, heat therest, or they will not keep. 

_To make BARBERRY-DROPS. _

Take a good Quantity of Barberries, strip them off the Stalks; putto them a little Water, to keep them from Burning; boil them, andmash them as they boil, till they are very dry; then rub themthrough an Hair Sieve, and afterwards strain them through aStrainer, that there may be none of the black Noses in it; make itscalding hot, and to half a Pint of the Pulp put a Pound of thesifted Sugar; let it scald, and drop it on Boards or Glasses; thenput it in a Stove, and turn it when it is candy'd. 

_To make WHITE QUINCE-MARMALET. _

Pare Quinces, and quarter them, putting as much Water as will coverthem, and boil them all to Pieces to make Jelly; run it through aJelly-bag; then take a Pound of Quince, pare, quarter, and cut outall the Hard of it; and to a Pound of Quinces put a Pound and a Halfof Sugar fine beaten, and half a Pint of Water, and let it boil'till it is very clear; keep it stirring, and it will break as muchas shou'd be; when the Sugar is boil'd to be very thick, almost aCandy, put in half a Pint of Jelly, and let it boil very fast 'tillit jellies: As soon as you take it off, put in the Juice of a Lemon;skim it well, and put it in Pots or Glasses: It is the better forhaving Lumps in it. 

_To make RED QUINCE-MARMALET. _

Pare the Quinces, quarter them, and cut out all that is hard; to aPound of Quinces put in a Pound and a Half of Sugar, and half a Pintof Juice of Barberries, boil'd with Water, as you do Jelly, or otherFruit; boil it very fast, and break it very small; when it is all toPieces, and jellies, it is enough: If you wou'd have the Marmalet ofa very fine Colour, put a few black Bullace to the Barberries whenyou make the Jelly. 

_To preserve WHOLE QUINCES. _

Take a Pound of Quince par'd and quarter'd, cut out all the Hard, put to it a Pound of fine Sugar and half a Pint of Water, and let itboil very fast 'till it is all to Pieces; take it off the Fire, andbreak it very well, that there be no Lumps in it; boil it 'till itis very thick and well jelly'd; then take fine Muslin, and put yourQuinces into it, and tye it up round. This Quantity will make threeQuinces. Set them into three Pots, or _China_ Cups, that will justhold one; cut off the Stalk-End of the Quince, and put it in the Potor Cup, to make a Dent in the Quince, that it may be like a wholeQuince; let them stand two or three Days, that they may be verystiff; take them out of the Muslin, and make a strong Jelly withApples and Quinces: Take two Pints of Jelly and two Pound of Sugar, boil it fast 'till it jellies very well; then put in the Quinces, and let them have two or three Boils to make them hot; put them inPots or Glasses, with Paper close to them. 

_To make QUINCE-CHIPS. _

Pare the Quinces, and slice them into Water; put them into boilingWater; let them boil fast 'till they are very tender, but not sosoft as to break them: Take them out with a Skimmer, lay them on aSieve 'till they are well drain'd, and have ready a very thick Syrupof clarify'd Sugar; put them into as much as will cover them, thenboil them 'till they are very clear, and the next Day scald them;and if you see they want Syrup, put in a Pint more, but let it bevery thick: Scald them twice more, then lay them out on EarthenPlates in a Stove, sift them well with Sugar: Turn them and siftthem 'till they are dry. 

_To make QUINCE-PASTE. _

Pare the Quinces, and quarter them; to a Pound of Quince put half aPound of Sugar and half a Pint of Water; boil it fast 'till theQuinces are all to Pieces; then rub it very fine, 'till there be noLumps in it, and put to it a Pint of Jelly of Quince, boil'd with asmuch Water as will cover them, and run through a Jelly-bag; boil theQuinces Jelly together, and to a Pint of it put a Pound and aQuarter of fine Sugar; let it scald, but not boil, 'till the Sugaris melted; skim it, and put it in the Stove; turn it when it iscandy'd; twice turning will do. 

_To make QUINCE CLEAR-CAKES. _

Pare, quarter, and boil the Quince with as much Water as will coverit, putting in a little more as it boils, but not too much; let itbe a very strong Jelly, and run it through a Jelly-bag; put a Poundand a Half of the finest sifted Sugar to a Pint of Jelly; let theJelly boil, then put in the Sugar, and let it scald 'till the Sugaris melted; then put it through a Strainer, laid in a broad EarthenPan; fill it in little Pots, and when it is hard candy'd, turn it onGlasses as other Clear-Cakes: Colour the Jelly, if you wou'd haveany Red Quince Clear-Cakes, with the Jelly of black Bullace, and letit boil after the Red is in, before you put in the Sugar. 

_To preserve GOLDEN or KENTISH-PIPPINS. _

Boil the Rind of an Orange very tender, and let it lye in Water twoor three Days; then make a strong Jelly with Pippins, and run itthrough a Jelly-bag. Take Golden-Pippins, pare them, and scoop outall the Coar at the Stalk End: To twelve Pippins put two Pound ofSugar and three Quarters of a Pint of Water, boil the Sugar and skimit; put in the Pippins and the Orange-Rind cut into thin Slices; letthem boil as fast as they can 'till the Sugar is very thick, andalmost a Candy; then put in a Pint of the Pippin-Jelly, and boilthem very fast 'till they jelly very well; then put in the Juice ofa Lemmon, give it one Boil, and put them in Pots or Glasses, withthe Orange mix'd with them. The _Kentish_ Pippins are better inQuarters than whole. 

_To preserve WHOLE ORANGES or LEMMONS. _

Rasp them very thin, just the Outside Rind off; lay them in Watertwenty four Hours; then set them on the Fire with a good Quantity ofWater; let them boil 'till they are very tender; then put them incold Water again, and let them lye two Days; the Lemmons need notlye but one Day; then, to four Oranges or Lemmons put two Pound offine Sugar and a Pint of Water; boil and skim it, and when it iscold, put in the Oranges or Lemmons, and let them lye four or fiveDays in cold Syrup; then boil them 'till they are clear; set them byin an Earthen Pan a Day or two more; then boil them again, and putthem in Jelly, thus: Take Pippin-Jelly, and to a Pint put a Pound offine Sugar; boil it 'till the Jelly is very strong; then heat yourOranges, and put them to the Jelly, with half their Syrup; boil themvery fast a Quarter of an Hour; when you take them off the Fire, putin the Juice of two or three Lemmons; put them in Pots that willhold the Jelly: To four Oranges you may put one Pint and a Half ofJelly, and one Pound and a Half of Sugar. Lemmons must be done bythemselves. _Sevil_ Oranges and _Malaga_ Lemmons are best. 

_To dry ORANGES in KNOTS, or LEMMONS. _

Rasp the Oranges or Lemmons with a sharp Knife, as thin and as smallas you can, and break the Rasping as little as you can, that theOutside Rind may make but two or three Knots; then cut the Oranges, and pick out all the Meat; and the white Rind makes another Sort ofKnots: Let both the Rinds lye two Days in a Sieve, or broad Pan, before you boil them, or they will break; then put them in coldWater, and boil them about an Hour; let them drain well from theWater, and clarify as much single-refin'd Sugar as will cover themvery well; when the Syrup is cold put them in, and let them standfour or five Days; dry them out as you use them; and when you takeany out to dry, boil them which you leave in the Syrup. They must becandy'd out thus: Take as many as you desire to dry; the whiteHalves must be cut in Rings, or Quarters, as you like them; thentake as much clarify'd Sugar as will cover them; boil them very fasta great while, 'till the Sugar shall blow, which you may see, if youput in a Ladle with Holes, and blow thro', you will see the Sugarfly from the Ladle; then take it off, and rub the Candy against thePan Sides, and round the Bottom, 'till the Sugar looks Oily; thenput them out on a Sieve, to let the Sugar run from them; and asquick as possible lay them in Knots on another Sieve; set them in aStove, they will be dry in an Hour or two: If you do but a few at aTime, the Syrup you put to them at first will do them out. WholeOranges or Lemmons are done the fame Way, only boil the whole afterthey are rasp'd, and cut a Hole at the Top, and pick out all theMeat after they are boil'd, and before they are put in the Syrup;and when they are laid on a Sieve to dry, put the Piece in again. 

_To make CHINA CHIPS. _

Cut the Rind of _China_ Oranges in long Chips, but very thin, andwith none of the White; boil them in Water 'till they are verytender; then drain them, and put them into a very thick cold Syrupof clarify'd Sugar; let them lye a Day or two; then scald them, andwhen they are cold lay them to dry on Earthen Plates in a Stove. _Sevil_ Oranges will do the same Way, if you like them with a littleSugar, and very bitter. 

_To make ORANGE-PASTE. _

Rasp the Oranges, and you may make the Outside for Knots; then cutthe Oranges, and pick out all the Meat, and all the Stones from theMeat; boil the white Rinds very tender, drain them well, and beatthem fine; to a Pint and half of the Meat put a Pound of the beatenRind; mix it well, make it scalding hot; then put in three Pound offine Sugar sifted thro' an Hair Sieve; stir it well in, and scald it'till the Sugar is well melted; then put in the Juice of three largeLemmons: Put the Paste in flat Earthen Pans, or deep Plates; set itin the Stove 'till it is candy'd; then drop it on Glasses: Let whatis too thin to drop stand 'till 'tis candy'd again: Once turningwill dry it. _Sevil_ Oranges make the best. 

_To make ORANGE-DROPS. _

Take about a Dozen Oranges, squeeze out the Juice, boil the Rindvery tender, cut out most of the White, and beat the yellow Rindvery fine; rub it thro' an Hair Sieve, and to a Pound of the Pulpput a Pound and a Half of fine Sugar, sifted thro' an Hair Sieve;mix it well in, and put in the Juice 'till you make it thin enoughto drop from a Tea-Spoon: Drop it on Glasses, and set it by theFire; let it stand there about two Hours, and then put it in aStove; the next Day turn it: it will be dry in twenty four Hours. 

_To make ORANGE-MARMALET. _

Rasp the Oranges, cut out the Meat, boil the Rinds very tender, andbeat them very fine; then take three Pound of fine Sugar and a Pintof Water, boil and skim it; then put in a Pound of Rind, boil itfast 'till the Sugar is very thick; then put in a Pint of the Meatof the Orange, (the Seeds being pick'd out) and a Pint of verystrong Pippin-Jelly; boil all together very fast, 'till it jelliesvery well, which will be half an Hour; then put it in Pots orGlasses, with Papers close to it. 

_To make ORANGE or LEMMON CLEAR-CAKES. _

Make a very strong Pippin-Jelly; when it is run thro' a Jelly-bag, take a Quart of Jelly, and the Meat of three or four Oranges, boilthem together, and rub it thro' a Jelly-bag again; then take aQuarter of a Pint of Orange-Juice, a Quarter of a Pound of fineSugar, and let it have a Boil; then put it into your Jelly, butfirst measure your Jelly; put half the Syrup of the Oranges to aPint of Juice, and the Outside of an Orange, boil'd in two or threeWaters, and shred very fine; make them scalding hot together; thento a Pint of Jelly take a Pound and a Half of Sugar, boiling theSugar to a Candy; then put in your Jelly, but not altogether;because if it all boil in the hot Sugar, it will not dry: As soon asit has done boiling, put in the rest; set it over the Fire 'till allthe Candy is well melted; but take Care it does not boil; then fillit in little Pots, dry and turn it on Glasses, as other Clear-Cakes. Lemmons are done the same Way. 

_To make POMEGRANATE CLEAR-CAKES. _

Make a strong Pippin-Jelly, and slice a Lemmon into it, Rind andall; boil it well, and run it thro' the Jelly-bag again; then colourit as you like it: To a Pint of the Jelly take half a Quarter ofOrange-Syrup, made as for Orange Clear-Cakes; let it have a Boiltogether, and boil a Pound and a Half of Sugar to a Candy; put yourJelly to the Candy, a little at a Time, 'till the Sugar has doneboiling, then put in all the rest; scald it 'till the Candy is wellmelted, fill it in Pots, and dry it as other Clear-Cakes. 

The Colour is made thus: Take as much Carmine as you can have forHalf-a-Crown, put to it two Ounces of Sugar, and as much Water aswill wet it; give it a Boil, and then colour your Jelly with it. 

_To make ORANGE-HALVES, or QUARTERS, with the Meat in them. _

Rasp the Oranges round and thin, cut them in Halves, pick out theMeat, boil the Halves very tender, then take half of them, that areclearest and best, and put them in a thick cold Syrup, as much aswill cover them; the Syrup must be made with fine Sugar, half a Pintof Water to a Pound of Sugar; beat the other Half of the Rinds veryfine; pick the Seeds out of the Meat; and to a Pint of the Meat puthalf a Pound of the beaten Rinds; scald it very well, and stir itinto a Pound and a Half of sifted Sugar; scald it 'till the Sugar iswell melted; put in the Juice of a Lemmon or two; set it in a broadEarthen Pan in a Stove; when the Half Orange-Rinds have lain threeor four Days in the Syrup, boil them very fast 'till they are clear, and the Syrup very thick; when they are cold, lay them out onEarthen Plates in a Stove; the next Day, if you think they have notSugar enough on them, dip them in the Syrup that runs from them;they must not have dry Sugar on them, but only a Gloss; before theyare quite dry, fill them with the Meat; set them on a Sieve, to dryin a Stove, which will be in a Day or two. 

_To preserve CITRONS. _

Take the largest _Malaga_ Citrons, cut them in four Quarters, scrapethe Rind a little, but not all the Yellow off; cut out all the Meat;lay them in Water all Night; then boil them very tender, and laythem in Water another Night; then drain them very well, and to threePound of Citron take four Pound of fine Sugar and two Quarts ofWater; make the Sugar and Water just warm, put in the Citron, boilit half an Hour, and set it by 'till the next Day; then boil it'till it is very clear, and put in a Pound more of Sugar, just wetwith Water, boiling it fast 'till it is melted: Put in the Juice offour Lemmons, and put it up in large Pots. 

_To make CITRON MARMALET. _

Boil the Citron very tender, cut off all the yellow Rind, beat theWhite very well in a Tray, or wooden Bowl, shred the Rind, and to aPound of the Pulp and Rind take a Pound and a Half of Sugar and halfa Pint of Water; when it boils, put in the Citron, boil it very fast'till it is clear; then put in half a Pint of Pippin-Jelly, and boilit 'till it jellies very well; then put in the Juice of a Lemmon:Put it in Pots or Glasses. 

_To candy ORANGE-FLOWERS. _

Take the Flowers full blown, pick the white Leaves, and put them inWater an Hour or two; then put them into boiling Water, letting themboil 'till they are tender; then drain them from that Water, and letthem lye in cold Water, 'till you make a Syrup of very fine Sugar, as much as you think will cover them; to a Pound of Sugar put threeQuarters of a Pint of Water; and when the Syrup is cold, put in theLeaves, and let them lye all Night; scald them the next Day, and letthem lye in the Syrup two or three Days; then make a Syrup, (if youhave a Pound of the Flowers) with a Pound and Half of fine Sugar andhalf a Pint of Water; boil and skim it, and when it is cold, drainthe Flowers from the thin Syrup, and put them in the Thick; let themlye two or three Days; then make them just hot, and in a Day or twomore lay them out on Glasses: Spread them very thin, sift them withfine Sugar, and put them in a Stove: Four or five Hours will drythem on one Side; then scrape them on Paper with the wet Sideuppermost, and set them in the Stove 'till they are almost dry; thenpick them asunder, and let them be in a Stove 'till they are quitedry: You may put some of them in Jelly, if you like it. 

_To make ROCK-SUGAR. _

Take a red Earthen Pot, that will hold about four Quarts, (thosePots that are something less at the Top and Bottom than in theMiddle) stick it pretty thick with the Sticks of a white Wisk, a-cross, one over the other; set it before a good Fire, that it maybe very hot against your Sugar is boil'd; then take ten Pound ofdouble-refin'd Sugar finely beaten, the Whites of two Eggs beaten toa Froth in half a Pint of Water, and mix it with the Sugar; then putto it a Quart of Orange-flower-water and three half Pints of Water, setting it on a quick Fire; when it boils thoroughly put in half aPint of Water more to raise the Scum, and let it boil up again; thentake it off and skim it; do so two or three Times, 'till it is veryclear; then let it boil, 'till you find it draw between yourFingers, which you must often try, with taking a little in theLadle; and as it cools, it will draw like a Thread; then put it intothe hot Pot, covering it close, and setting it in a very hot Stovefor three Days: It must stand three Weeks; but after the three firstDays a moderate Fire will do; but never stir the Pots, nor let theStove be quite cold: Then take it out, and pour out all the Syrup, the Rock will be on the Sticks and the Pot-sides: set the Pots incold Water, in a Pan, on the Fire, and when it is thorough hot allthe Rock will slip out, and fall most of it in small Pieces; theSticks you must just dip in hot Water, and that will make the Rockslip off; then put in a good Handful of dry Orange-Flowers, and takea Ladle with Holes, and put the Rock and Flowers in it, as much aswill make as big a Lump as you wou'd like; dip it in scalding Water, and lay it on a Tin Plate; then make it up in handsome Lumps, and ashollow as you can: When it is so far prepar'd, put it in a hotStove, and the next Day it will stick together; then take it off thePlates, and let it lye two or three Hours in the Stove; if there beany large Pieces, you may make Bottoms of them, and lay small Pieceson them. 

_To make FRUIT-BISCUIT. _

Scald the Fruit, dry it well from the Water, and rub it through aHair Sieve; stir it in a Pan over a slow Fire, 'till it is prettydry; the stiffer it is, the better; then take two Pound of fineSugar, sifted thro' an Hair Sieve, and a Spoonful of Gum-Dragonsteep'd very well, and strain'd, and about a Quarter of a Pound ofFruit; mix it well with Sugar, beat it with a Biscuit-Beater, andtake the Whites of twelve Eggs, beat up to a very stiff Froth; putin but a little at a Time, beating it 'till it is all in, and looksas white as Snow, and very thick; then drop it on Papers, and put itin an Oven; the Oven must be very cool, and shut up, to make themrise: The Lemmon-Biscuit is made the same Way, only instead of Fruitput in the Juice of three Lemmons; less will make two Pound; it musthave Juice enough to make it to a Paste, and the Rinds of twoLemmons grated; and when it is beaten enough, put in a little Musk, or Amber, and drop and bake it as other. 

_To make all Sorts of SUGAR-PASTE. _

Sift your Sugar thro' a Lawn Sieve, then sift some Starch as fine;to a Pound of Sugar put a Quarter of a Pound of Starch; make it ofwhat Colour you please, into a stiff Paste; putting theretoGum-Dragon well steep'd in Orange-Flower-Water; beat it well in aMortar, and make it in Knots or Shells in a Mould or Moss, withrubbing it thro' an Hair Sieve: The Red must be colour'd withCarmine; the Yellow with Gumboodge, steep'd in Water, and put to theGum; the Green is made with Yellow Gum, putting to it Stone-Bluesteep'd in Water; the Brown with Chocolate, and the Blue with Smalt. 

_To make CHOCOLATE-ALMONDS. _

Take two Pound of fine sifted Sugar, half a Pound of Chocolategrated, and sifted thro' an Hair Sieve, a Grain of Musk, a Grain ofAmber, and two Spoonfuls of Ben; make this up to a stiff Paste withGum-Dragon steep'd well in Orange-Flower-Water; beat it well in aMortar; make it in a Mould like Almonds; lay them to dry on Papers, but not in a Stove. 

_To make WORMWOOD-CAKES. _

Sift fine Sugar thro' an Hair Sieve, and cover it with Carmine; wetit more than a Candy with Water; boil it pretty fast 'till it isalmost at a Candy Height; then put in about three Drops of Spirit ofWormwood, and fill it into little Coffins made of Cards; when itboils in the Coffins it is enough; you must not boil above half aPound at a Time, or less: The Spirit of Wormwood must be that whichlooks black, and as thick as Oil, and must have two or three Boilsin the Cakes after you put it in. 

_To make HONEYCOMB-CAKES of ORANGE-FLOWER-VIOLET of COWSLIPS. _

Take about half a Pound of fine Sugar, sifted thro' an Hair Sieve, wet it more than for a Candy, with Orange-Flower-Water, for theOrange-Flower-Cakes, and fair Water for the other Cakes; boil italmost to Candy Height, and then put in the Leaves of the Flowers;boil them a little in the Candy, or it will be too thin; then put itin Card-Coffins. 

_To make ICE ALMOND-CAKES. _

Beat a Pound of Almonds very fine, with Rose-Water, to keep themfrom Oiling; mix them with half a Pound of sifted Sugar, make themup into little long or round Cakes, which you like best; put them ina Stove or before a Fire, 'till they are dry on one Side, and thenturn them; and when they are dry on both Sides, take very fine Sugarsifted; to a Pound take as much White of Eggs as will just wet it;beat it with a Spoon, and as it grows white put in a little moreEgg, 'till it is thin enough to ice the Cakes; then ice first oneSide, and when that is dry before the Fire, ice the other: Be sureone Side is dry before you do the other. 

_To make BEAN'D-BREAD. _

Blanch half a Pound of Almonds, slice them thin the long Way, laythem in Rose-Water all Night; then drain them from the Water, andset them by the Fire, stirring them 'till they are a little dry andvery hot; then put to them fine Sugar sifted, enough to hang aboutthem. (They must not be so wet as to make the Sugar like Paste; norso dry, but that the Sugar may hang together. ) Then lay them inLumps on Wafer-Paper, and set them on Papers in an Oven, afterPuffs, or any very cool Oven that Pies have been baked in. 

_To make ORANGE or LEMMON-PUFFS. _

Take a Pound of fine sifted Sugar, and grate the Outside Rind of twolarge Oranges or Lemmons; put the Rind to the Sugar, and beat themwell together in a Mortar; grind it well with a Pestle, and make itup to a stiff Paste with Gum-Dragon well steep'd; then beat thePaste again, rowl or square it, and bake it in a cool Oven, onPapers and Tin-Plates. 

_To make ALMOND-PASTE, either BITTER or SWEET: The BITTER areRATAFEA. _

Blanch and beat a Pound of Almonds; put in just Rose-Water enough tokeep them from Oiling; then take a Pound of fine Sugar, and boil itto a Candy; and when it is almost at a Candy Height, put in theAlmonds; stir them over a cool Fire 'till it is a very dry stiffPaste, and almost cold, and set it by 'till it is quite cold; thenbeat it well in a Mortar, and put to it a Pound and a Half of finesifted Sugar; rub it very well together, and make it up with aSpoonful of well-steep'd Gum-Dragon and Whites of Eggs, whip'd to aFroth; then squirt it, and bake it in a cool Oven; put into theSweet-Almonds the Rind of a Lemmon grated, but none in the Bitter:If you don't make the first Paste stiff, they will run about theOven. Bake them on Papers and Tin-Plates. 

_To make LITTLE ROUND RATAFEA-PUFFS. _

Take half a Pound of Kernels, or Bitter-Almonds, beat very stiff, and a Pound and a Half of sifted Sugar; make it up to a stiff Pastewith White of Eggs whip'd to a Froth; beat it well in a Mortar, andmake it up in little Loaves; then bake them in a very cool Oven, onPaper and Tin-Plates. 

_To make BROWN-WAFERS. _

Take half a Pint of Milk and half a Pint of Cream, and put to ithalf a Pound of brown Sugar; melt and strain it thro' a Sieve; takeas much fine Flower as will make one half of the Milk and Cream verystiff, then put in the other Half; stir it all the while, that itmay not be in Lumps; then put in two Eggs well beaten, a littleSack, some Mace shred fine, two or three Cloves beaten: Bake inIrons. 

_To make ALMOND-LOAVES. _

Beat a Pound of Almonds very fine, mix them well with three Quartersof a Pound of sifted Sugar, set them over the Fire, keep themstirring 'till they are stiff, and put in the Rind of a Lemmongrated; make them up in little Loaves, shake them very well in theWhites of Eggs beat to a very stiff Froth, that the Egg may hangabout them; then put them in a Pan with about a Pound of fine siftedSugar, shake them 'till they are well cover'd with the Sugar; dividethem if they stick together, and add more Sugar, 'till they begin tobe smooth, and dry; and when you put them on Papers to bake, shakethem in a Pan that is just wet with White of Eggs, to make them havea Gloss: Bake them after Biscuit, on Papers and Tin-Plates. 

_To make CHOCOLATE-PUFFS. _

Take a Pound of fine sifted Sugar, and three Ounces of Chocolategrated, and sifted thro' an Hair Sieve; make it up to a Paste withWhite of Eggs whip'd to a Froth; then beat it well in a Mortar, andmake it up in Loaves, or any Fashion you please. Bake it in a coolOven, on Papers and Tin-Plates. 

_To make RATAFEA-DROPS, either of APRICOCK-KERNELS, or half BITTER, and half SWEET-ALMONDS. _

Take a Pound of Kernels or Almonds beat very fine with Rose-Water;take a Pound of sifted Sugar and the Whites of five Eggs beat to aFroth, mix them well together, and set them on a slow Fire; keepthem stirring, 'till they begin to be stiff; when they are quitecold, make them in little round Drops: Bake them after the longBiscuit, on Paper and Tin-Plates. 

_To make all Sorts of SUGAR-PUFFS. _

Take very fine beaten Sugar, sifted thro' a Lawn Sieve, make it upinto a Paste, with Gum-Dragon very well steep'd in Rose-Water, orOrange-Flower-Water; beat it in a Mortar, squirt it, and bake it ina cool Oven. Colour the Red with Carmine, Blue with Powder-Blue, Yellow with steep'd Gamboodge put into Gum, and Yellow and Blue willmake Green: Bake them after all other Puffs. Sugar the Papers wellbefore you squirt the Puffs on Papers and Tin-Plates. 

_To make ALMOND-PASTE. _

Lay a Pound of Almonds all Night in Water, and warm some Water thenext Day to make them blanch, and then beat them very fine withRose-Water; and to a Pound of Almonds take a Pound and a Quarter offine Sugar; wet it with Water, boil it to a Candy Height, and thenput to your Almonds three Spoonfuls of Rose-Water, mix it, and putit to the Candy; set it over the Fire 'till it is scalding hot, thenput in the Juice of a Lemmon and the Rind grated; stir it over theFire, and then drop it on Glass or clean Boards: Put it in a hotStove; twelve Hours will dry it; then turn it, and dry it the otherSide. 

_To make LONG-BISCUIT. _

Take thirty Eggs, (the Whites of fourteen (break twenty eight ofthem; beat them very well with two Spoonfuls of Rose-Water; then putin three Pound of sifted Sugar, and beat it all the while the Ovenis heating; then dry two Pound and a Quarter of fine Flower, let itbe cold before you put it in, and put in the two Eggs left out; stirit well, and drop it. It must have a very quick Oven. Bake it almostas fast as you can fill your Oven; the Papers must be laid onTin-Plates, or they will burn at the Bottom. This fame Biscuit wasthe Queen's Seed-Biscuit. Put to half this Quantity half a Pound ofCaraway-Seeds, and bake it in large square Tin-Pans, buttering thePans: It bakes best in a cool Oven, after the Drop-Biscuit is baked. 

_To make SPUNGE-BISCUIT. _

Take the Yolks of eighteen Eggs, beat them well, the Whites of ninewhip'd to a Froth, and beat them well together; put to them twoPound and two Ounces of sifted Sugar, and have ready half a Pint ofWater, with three Spoonfuls of Rose-Water, boiling hot; and as youbeat the Eggs and Sugar, put in the hot Water, a little at a Time;then set the Biscuit over the Fire, (it must be beat in a Brass orSilver Pan) keeping it beating, 'till it is so hot that you can'thold your Finger in it; then take it off, and beat it 'till 'tisalmost cold; then put in a Pound and Half of Flower well dry'd, andthe Rind of two Lemmons grated. Bake it in little long Pansbutter'd, and in a quick Oven: Sift Sugar over them before you putthem in the Oven. 

_To make round BISCUIT with CORIANDER SEEDS. _

Take nine Eggs, and but four of the Whites, beat them very well, putto them eight Spoonfuls of Rose-Water, and eight ofOrange-Flower-Water; beat the Eggs and Water a Quarter of an Hour;then put in a Pound of sifted Sugar, three Quarter of a Pound offine Flower well dry'd, beat this altogether an Hour and Half; thenput in two Ounces of Coriander-Seeds a little bruis'd: When the Ovenis ready, put them in little round Tin-Pans butter'd, and sift Sugarover them. A cool Oven will bake them. 

_To make HARTSHORN-JELLY. _

Take half a Pound of Hartshorn, boil it in a Pipkin, with six Quartsof Spring-Water, 'till consum'd to three Pints; let it stand allNight; then put to it half a Pound of fine Sugar, some Cinamon, Mace, and a Clove or two, and let it boil again; then put in theWhites of eight Eggs well beaten, letting it boil up again; then putin the Juice of four or five Lemmons, and half a Pint of _Rhenish_Wine; let it just boil up, and then run it thro' a Jelly-bag 'tillit is clear. 

_To make LEMMON-JELLY. _

Take four Lemmons, rasp the Rinds into a Pint and half ofSpring-Water, let it lye an Hour; and then put to it the Whites offive Eggs well beaten, half a Pound of Sugar, and the Juice of fourLemmons; when the Sugar is melted, strain it thro' a thin Sieve orStrainer; then take a little Powder of Turmerick, ty'd up in a Pieceof Muslin, and lay it in a Spoonful of Water 'till it is wet; thensqueeze a little into the Jelly, to make it Lemmon-Colour, but nottoo Yellow: Set it over the Fire, skim it, and when you see itjelly, put it in Glasses; if it boil, it will not be amiss. 

_To make BUTTER'D ORANGE. _

Rasp the Peel of two Oranges into half a Pint of Water; put to ithalf a Pint of Orange-Juice, and six Eggs, (but two of the Whites)and as much Sugar as will sweeten it; strain it, set it on the Fire, and when it is thick, put in a Piece of Butter as big as a Nut, keeping it stirring 'till it is cold. 

_To make ERINGO-CREAM. _

Take a Quartern of Eringo's, cut them small, and boil them in half aPint of Milk, 'till they are tender; then put to them a Pint ofCream and two Eggs, well beaten; set it on the Fire, and let it justboil; if you don't think it sweet enough, put in a little Sugar. 

_To make BARLEY-CREAM. _

Take two Ounces of Pearl-Barley, boil it in four or five Waters'till it is very tender; then rub it thro' an Hair Sieve, and put itto a Pint of Cream, with an Egg well beaten; sweeten it, and let itboil: If you please, you may leave some of the Barley whole in it. 

_To make RATAFEA-CREAM. _

Take Kernels of Apricocks, beat them very fine, and to two Ouncesput a Pint of Cream and two Eggs; sweeten it, set it on the Fire, and let it boil 'till 'tis pretty thick: You may slice some of theKernels thin, and put them in, besides what is beaten. 

_To make ALMOND-BUTTER. _

Take half a Pound of Almonds finely beaten, mix them in a Quart ofCream; strain the Cream, and get out as much of the Almonds as youcan thro' the Strainer; set it on the Fire, and when it is ready toboil, put in twelve Eggs (but three of the Whites) well beaten; stirit on the Fire 'till it turns to a Curd; then put in half a Pint ofcold Milk, stir it well, and whey it in a Strainer: When 'tis coldsweeten it. 

_To make a TRIFLE. _

Take a Pint of Cream, and boil it, and when it is almost cold, sweeten it, and put it in the Bason you use it in; and put to it aSpoonful of Runnet; let it stand 'till it comes like Cheese: You mayperfume it, or put in Orange-Flower-Water. 

_To make all Sorts of FRUIT-CREAM. _

Take your Fruit, (scalded) or Sweet-meats, and rub it thro' an HairSieve, and boil your Cream; and when 'tis cold, put in your Fruit, 'till 'tis pretty thick. 

_To make SACK-POSSET, or SACK-CREAM. _

Take twelve Eggs, (the Whites of but six) beat them, and put to thema Pint of Sack and half a Pound of Sugar; set them on a Fire, keeping them stirring 'till they turn white, and just begin tothicken; at the same Time on another Fire have a Quart of Cream, boil and pour it into the Eggs and Sack, give it a Stir round, andcover it a Quarter of an Hour before you eat it: The Eggs and Sackmust be heated in the Bason you use it in, and the Cream must boilbefore you set on the Eggs. 

_To make BLAMANGE. _

Take two Ounces of Ising-glass, steep it all Night in Rose-Water;then take it out of the Water and put to it a Quart of Milk, andabout six Laurel Leaves, breaking the Leaves into two or threePieces; boil this 'till all the Ising-glass is dissolv'd, and theMilk diminish'd to less than a Pint; then put to it a Quart ofCream, letting it boil about half an Hour; then strain it thro' athin Strainer, leaving as little of the Ising-glass in the Straineras you can; sweeten it, and, if you like it, put in a littleOrange-Flower-Water; put it in a broad Earthen Pan, or _China_ Dish;the next Day, when you use it, cut it with a Jagging-Iron in longSlips, and lay it in Knots on the Dish or Plate you serve it up in. 

LEMMON-CREAM made with CREAM. 

Take a Pint of Cream, the Yolks of two Eggs, and about a Quarter ofa Pound of Sugar, boil'd with the Rind of a Lemmon cut very thin;when it is almost cold, take out the Rind, and put in the Juice of alarge Lemmon, by Degrees, or it will turn, keeping it stirring 'tillit is quite cold. 

_To make CITRON-CREAM. _

Take half a Pound of Green Citron, cut it as thin as possible, andin small long Pieces, but no longer than half an Inch: Put it in aPint of Cream, with a Piece of the Rind of a Lemmon, and boil it aQuarter of an Hour; then sweeten it, put in an Egg well beaten, andset it on the Fire again, 'till it grows thick; then put in theJuice of half a Lemmon, and stir it 'till 'tis cold. 

_To make PISTATO-CREAM. _

Take half a Pound of Pistato-Nuts, break them, and blanch theKernels, and beat all (except a Dozen, that you must keep to slice, to lay on the Top of the Cream) with a little Milk; then put theminto a Pint of Cream, with the Yolks of two Eggs, and sweeten itwith fine Sugar: To this Quantity put a Spoonful of the Juice ofSpinage, stamp'd and strain'd; set it all over the Fire, and let itjust boil; and when you send it up, put the slic'd Kernels on theTop. If you like it thick, you may put in the White of one Egg. 

_To make CLOUTED-CREAM. _

Take four Gallons of Milk, let it just boil up; then put in twoQuarts of Cream, and when it begins to boil again, put it in twolarge Pans or Trays, letting it stand three Days; then take it fromthe Milk with a Skimmer Skimmer full of Holes, and lay it in theDish you send it up in: Lay it high in the Middle, and a largehandsome Piece on the Top, to cover all the rest. 

_To make a very thick, raw CREAM. _

Take two Trays, keep them boiling hot; and, when you bring yourMilk, put it in the scalding-hot Tray, and cover it with the otherhot Tray; and the next Day you will find a very thick Cream. Thismust be done the Night before you use it. 

_To make SPANISH-BUTTER. _

Take two Gallons of Milk, boil it, and, whilst boiling, put in aQuart of Cream; let it boil after the Cream is in; set it in twobroad Pans or Trays, and let it stand two or three Days; then takethe Cream from the Milk into a Silver Pan or wooden Bowl; put to ita Spoonful of Orange-Flower-Water, with a perfum'd Pastel or twomelted in it; and sweeten it a little with sifted Sugar: Then beatit with a Silver Ladle or a wooden Beater, 'till it is stiff enoughto lye as high as you wou'd have it: Be sure to beat it all one Way, and not change your Hand. 

_To make ORANGE-BUTTER. _

Take the Rind of two or three Oranges, and boil them very tender;then beat them very fine in a Mortar, and rub them thro' an HairSieve; then take a Quart of Cream, boil it, and put in the Yolks often Eggs, and the Whites of two; beat the Eggs very well before youput them to the boiling Cream; stir it all one Way, 'till it is aCurd; then whey it in a Strainer; when it is cold, mix in as much ofthe Orange as you think will make it taste as you wou'd have it;then sweeten it as you like it. 

_To make ALMOND-BUTTER. _

Take a Pint of Milk, and about twelve large Laurel Leaves, break theLeaves in three or four Pieces; boil them in the Milk 'till it ishalf wasted; then put in a Quart of Cream, boil it with the Leavesand Milk; then strain it, and set it on the Fire again; when itboils, put in the Yolks of twelve Eggs, and the Whites of three, beating the Eggs very well; stir this 'till it is a Curd; put inabout Half a Pint of Milk, let it have a boil, then whey it in aStrainer. When it is cold, sweeten it. This tastes as well as thatwhich has Almonds in it. 

_To make TROUT-CREAM. _

Have three or four long Baskets made like a Fish; then take a Quartof new Milk and a Pint of Cream, sweeten it, and put in a littleOrange-Flower-Water; make it as warm as Milk from the Cow; put in aSpoonful of Runnet, stir it, and cover it close; and when it comeslike a Cheese, wet the Baskets, and set them hollow; lay the Cheeseinto them without breaking the Curd; as it wheys and sinks, fillthem up 'till all is in. When you send it up, turn the Baskets onthe Plates, and give it a Knock with your Hand, they will come outlike a Fish: Whip Cream and lay about them. They will look well inany little Basket that is shallow, if you have no long ones. 

_To make ALMOND-CREAM. _

Take a Quarter of a Pound of Almonds, blanch and beat them veryfine, put them to a Pint of Cream, boil the Almonds and Cream, thensweeten it, and put it in the Whites of two Eggs well-beaten; set iton the Fire till it just boils and grow thick. 

_To make RAW-ALMOND, or RATAFEA-CREAM. _

Take a Quarter of a Pound of bitter or sweet Almonds, which you likebest, blanch and beat them very fine, mix them with a Quart of Creamand the Juice of three or four Lemmons; sweeten it as you like it, and whip it in a Tray with a Whisk; as the Froth rises, put it in aHair Sieve to grow stiff; then fill your Bason or Glasses. 

_To make CHOCOLATE-CREAM. _

Take a Quarter of a Pound of Chocolate, breaking it into a Quarterof a Pint of boiling Water; mill it and boil it, 'till all theChocolate is dissolv'd; then put to it a Pint of Cream and two Eggswell-beaten; let it boil, milling it all the while; when it is cold, mill it again, that it may go up with a Froth. 

_To make SEGO-CREAM. _

Take two Spoonfuls of Sego, boil it in two Waters, straining theWater from it; then put to it half a Pint of Milk, boil it 'till'tis very tender, and the Milk wasted; then put to it a Pint ofCream, a Blade of Mace, a little Piece of Lemmon-Peel, and two Eggs, (the White of but one) sweeten and boil it 'till it is thick. 

_To Ice CREAM. _

Take Tin Ice-Pots, fill them with any Sort of Cream you like, eitherplain or sweeten'd, or Fruit in it; shut your Pots very close; tosix Pots you must allow eighteen or twenty Pound of Ice, breakingthe Ice very small; there will be some great Pieces, which lay atthe Bottom and Top: You must have a Pail, and lay some Straw at theBottom; then lay in your Ice, and put in amongst it a Pound ofBay-Salt; set in your Pots of Cream, and lay Ice and Salt betweenevery Pot, that they may not touch; but the Ice must lie round themon every Side; lay a good deal of Ice on the Top, cover the Pailwith Straw, set it in a Cellar where no Sun or Light comes, it willbe froze in four Hours, but it may stand longer; than take it outjust as you use it; hold it in your Hand and it will slip out. Whenyou wou'd freeze any Sort of Fruit, either Cherries, Rasberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but ashollow as you can; put to them Lemmonade, made with Spring-Water andLemmon-Juice sweeten'd; put enough in the Pots to make the Fruithang together, and put them in Ice as you do Cream. 

_To make HARTSHORN-FLUMMERY. _

Take half a Pound of Hartshorn, boil it in four Quarts of Water tillit comes to one, or less; let it stand all Night; then beat andblanch a Quarter of a Pound of Almonds, melt the Jelly, mix theAlmonds with it, and strain it thro' a thin Strainer or Hair Sieve;then put in a Quarter of a Pint of Cream, a little Cinamon, and aBlade of Mace, boil these together, and sweeten it: Put it into_China_ Cups; when you use it, turn it out of the Cups, and eat itwith Cream. 

_To make perfum'd PASTELS. _

Take a Pound of Sugar sifted thro' a Lawn Sieve, two Grains ofAmber-Grease, one Grain of Musk; grind the Amber and Musk very fine, mix it with the Sugar, make it up to a Paste with Gum-Dragon wellsteep'd in Orange-Flower-Water, and put in a Spoonful of Ben; beatthe Paste well in a Mortar, then roll it pretty thin, cut thePastels with a small Thimble, and print them with a Seal; let themlye on Papers to dry; when they are dry, put them in a Glass thathas a Cover, or in some close Place, where they may not lose theirScent. 

_To burn ALMONDS. _

Take a Pound of _Jordan_-Almonds, set them before a hot Fire, or inan Oven, 'till they are very crisp; then take three Quarters of aPound of Sugar, one Ounce of Chocolate grated, and a Quarter of aPint of Water, and boil these almost to a Candy; then put in theAlmonds, and let them be just hot; take them off and stir them, 'till the Sugar grows dry, and hangs about the Almonds: Put them outof the Pan on a Paper, and put them asunder. 

_To make LEMMON-WAFERS. _

Take fine sifted Sugar, and put it in Spoons, colouring it in everySpoon of several Colours; wet it with Juice of Lemmon; this is topaint the Wafers. Cut little square Papers, of very thick but veryfine Paper, (a Sheet will make two Dozen) then take a Spoonful ofSugar, wet it with Juice of Lemmon, let it be pretty stiff, hold theSpoon over the Fire 'till it grows thin, and is just scalding hot;then put a Tea-Spoonful on the Paper, rubbing it equally all overthe Paper very thin; then paint it of what Colour you please, firstscalding the Colours: When you see it grows dry, pin it at twoCorners of the Paper; when they are cold, and you have made all youdesign to make, put them into a Box, and set them a Day or two bythe Fire; then wet the Papers, with your Fingers dipt into Water, onthe Outside; let them lye a little, and the Papers will come off. The Colours are made thus: The Red with Carmine, the Blue withSmalt, the Green with Powder, call'd Green-Earth, and the Yellowwith Saffron steep'd in Lemmon-Juice. 

_To candy little GREEN-ORANGES. _

Lay the Oranges in Water three Days, shifting them every Day; thenput them into scalding Water, keeping them in a Scald, closecover'd, 'till they are green; then boil them 'till they are tender, and put them in Water for three Days more, shifting the Water everyDay: Make a Syrup with their Weight in Sugar, Half a Pint of Waterto a Pound of Sugar; when the Syrup is cold put the Oranges into it;let them lye two or three Days, and then candy them out as otherOranges. 

_To candy COWSLIPS, or any FLOWERS or GREENS in BUNCHES. _

Steep Gum-Arabick in Water, wet the Flowers with it, and shake themin a Cloth, that they may be dry; then dip them in fine siftedSugar, and hang them on a String, ty'd cross a Chimney that has aFire in it: They must hang two or three Days 'till the Flowers arequite dry. 

_To make CARAMEL. _

Take _China_ Oranges, peel and split them into Quarters, but don'tbreak the Skin; lay the Quarters before a Fire, turning them 'tillthe Skin is very dry; then take Half a Pound of Sugar sifted thro'an Hair Sieve, put it in a Brass or Silver Pan, and set it over avery slow Fire, keeping it stirring 'till all is melted, and lookspretty clear; then take it off the Fire, and put in yourOrange-Quarters, one at a Time; take them out again as fast as youcan with a little Spoon, and lay them on a Dish, that shou'd bebutter'd, or they will not come off: The Sugar will keep hot enoughto do any Plate full. You may do roasted Chessnuts, or any Fruit inthe Summer, first laying the Fruit before a Fire, or in a Stove, tomake the Skin tough; for if any Wet come out, the Sugar will notstick to it: It must be done just when you use it, for it will notkeep. 

_To make a good GREEN. _

Lay an Ounce of Gumboodge in Water 'till it is all melted, Half aQuarter of a Pint of Water is sufficient; then take an Ounce andHalf of Stone-Blue dissolv'd in a little Water, put it to theGumboodge when melted; put to it a Quarter of a Pound of fine Sugar, and a Quarter of a Pint of Water more, and let it boil: Put aSpoonful of this to a Pint of any white Clear-Cakes, it will makethem a very good Green. 

_To sugar all Sorts of small FRUIT. _

Beat the White of an Egg, and dip the Fruit in it; let it lye on aCloth that it may not wet; then take fine sifted Sugar, and rowl theFruit in it 'till 'tis quite cover'd with Sugar; lay it on a Sievein a Stove, or before a Fire, to dry it well; it will keep well aWeek. 

_To scald all Sorts of FRUIT. _

Put the Fruit into scalding Water, (as much as will almost cover theFruit) set it over a slow Fire, keep them in a Scald 'till they aretender, turning the Fruit where the Water does not cover it; when'tis very tender, lay a Paper close to it, and let it stand 'till itis cold: Then to a Pound of Fruit put Half a Pound of Sugar, and letit boil (but not too fast) 'till it looks clear: All Fruit must bedone whole but Pippins, and they are best halv'd or quarter'd, and alittle Orange-Peel boil'd and put in them, with the Juice of aLemmon. 

_FINIS. _

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Errata (Noted by Transcriber):

To make Honycomb-Cakes of Orange-Flower-Violet of Cowslips _The Table of Contents and the body text have identical wording and punctuation. Intended reading may be:_ "Orange-Flower, Violet or Cowslips"a Quarter of an Hour will do them after they begin to boil fast _text has period (full stop) after "them"_To preserve APRICOCKS. _text reads "APRICOCRS"_to a Pound of Quinces put in a Pound and a Half of Sugar _parts of this line almost unreadable, some "a"s invisible_Whole Oranges or Lemmons are done the same Way _text reads "the fame Way"_The Spirit of Wormwood _capital "S" (first letter on page) printed upside-down_Take thirty Eggs, (the Whites of fourteen (break twenty eight of them; _punctuation unchanged: possibly error for:_ Take thirty Eggs, the Whites of fourteen (break twenty eight of them); _The passage appears to mean "separate twenty-eight of the thirty eggs, using fourteen of the whites and all the yolks. " The two whole eggs are used later in the recipe. _set it on the Fire till it just boils and grow thick _text reads "set in on"_this is to paint the Wafers _text reads "Waters"_