to make capillaire.

take twelve pints of clarified sugar; to which add one pint of good orange flower water, and the juice of eight good lemons; set it on a slow fire, and put in a pint of water with the whites of four eggs whisked: let it boil, and skim all the scum that rises, then strain it through a lawn sieve, or flannel bag, and put it into bottles.

to make orgeat syrup.

calcine a pound of blanched jordan almonds, and a few bitter ones, mixed with a little orange flower water; then 46put in two quarts of water, strain all through a fine lawn sieve, or cloth; put what is strained into seven pints of sugar, boiled to the degree called cracked. let it simmer for ten minutes, skim it well, and when cold put it in bottles.

to make lemon syrup.

boil six pints of sugar, to the degree called blown, add the juice of twenty good lemons and the rind of two; clarify in the same manner as the capillaire.

n.b. orange syrup is made in the same manner, except in allowing to six oranges the juice of two lemons.

currant syrup.

mash your currants, and let them be all night over a sieve to drain; strain the liquor through a flannel bag; to a pint of liquor, put a pound and a half of sugar: boil the sugar to the degree called blown, then put the liquor in, and boil all till 47the scum is entirely off, and put it into bottles.

damascene syrup is made in the same manner.

marshmallow syrup.

take one pound of marshmallow root, and put to it a gallon of water; reduce it on a slow fire to three pints, then strain it, and put it into a preserving pan, with seven pints of sugar, and three pints of clear water; clarify in the same manner as capillaire.

to make rasberry vinegar.

extract a liquor from the rasberries, in the same manner as from currants: to a pint of liquor, add two pounds of clarified sugar, and a pint of the best white wine vinegar: boil all over a slow fire till the scum is taken off, and, when cold, put it in bottles.

48

to make grape essence, or syrup.

to half a pound of good dry elder flowers, put three quarts of boiling water; let it stand close covered two hours; then strain it through a lawn sieve, and put to it the juice of twelve good lemons; boil ten pints of sugar to the degree called blown; put in the liquor, and boil till the scum is entirely off; then strain it through a lawn sieve, and put it into bottles.

to make orange essence.

grate half a hundred of oranges, and put into your preserving pan, add ten pounds of sugar, and the juice of the oranges with the juice of twelve lemons. boil all till it becomes tolerably thick, then put it in a stone jar for use.

n.b. you will find this exceedingly useful in making of ice in the summer time, when oranges are not to be had.

49

pine apple syrup, or essence.

drain the syrup from the chips, and clarify in the same manner as you would a pan of sugar; put in the juice of a few lemons.

to make currant jelly.

your currants being mashed on the fire, put them on a sieve all night to drain; then strain the liquor through a flannel bag: to a pint of liquor, allow three quarters of sugar; boil the sugar to the degree called crackled, then put in the liquor, and boil all till it jellies, which you may know by its hanging in flakes from the skimmer: be careful to skim it well.

n.b. if your jelly is for glasses, use half white currants and half red, and it will not look of too dark a colour.

apple jelly, rasberry jelly, or jelly from any other fruit, may be made in a similar manner.

50

to candy eringo root.

take the roots pared and boiled to a proper softness, and put them into some sugar boiled smooth; then simmer them three times a day for three days; let them lay a month in the syrup, and when you cand them, boil some sugar to the degree called blown, and put them into it; let them remain about five minutes, and grain the sugar by rubbing it up the sides of the pan, then take them out, and lay them on sieves in a gentle stove.

to cand orange, or lemon peel.

boil your peel tender, and take out the inside pith; lay them in cold water for a whole night, to take the bitterness off; pack them one within the other, in your preserving pan, cover them with clarified sugar, and let them boil gently for two hours every day for a week, then take them out and pack them in a 51jar, or cask; put more sugar to the syrup, boil it to a good height, pour it over the peels, and let them remain full a month; then drain the syrup from them, three or four different times, and they will be fit to cand, which you may do as follows:

take them out of the syrup, and wash them in warm water; dry them in the stove, and put them into as much sugar, boiled to the degree called blown, as will cover them: boil them in the sugar to the same degree; then grain the sugar, take the peels out immediately, put them on a wire sieve, and when cold, they are fit for use.

candied citron, orange, and lemon chips, are prepared exactly in the same manner.

black currant jelly.

mash your black currants on the fire and pulp them; to a pound of pulp, 52allow a pound of sugar; boil the sugar till it cracks, then put in the pulp, and boil all till it begins to jelly.

to make a comport of pippins.

pare your pippins neatly, then take the cores out right down the middle, after that, scald your pippins till tender, put then into clarified sugar with a few cloves, a little mace, and the rind of a lemon, with the juice of four: let them simmer very gently for two hours, and when cold; they are fit to serve up to table.

pears are done in the same manner, and you may colour them, as you do preserved quinces.

comport of oranges.

carve your oranges neatly, cut them into eight parts, scald them tender, put them into clarified sugar with the juice 53of three or four oranges, let them simmer gently for two hours, then add half a pint of mountain wine, and when cold serve them up to table.

to make clear cakes of the jelly of any fruit.

to half a pint of jelly, allow six ounces of sugar to a high degree of blown, then put in the jelly, and let it simmer but not boil; skim it well, put it into pots, and dry it in the same manner as quince paste.

calves-foot jelly.

take two calves-feet ready cleaned, put to them six quarts of water; boil it on the fire till it is reduced to three, then strain, and put to it the juice of twelve lemons, the whites of eight eggs, a little cinnamon, a few corianders, and a little sugar; whisk all together, set it on the fire, and let it boil with half a pint of mountain in it, then strain it three times 54through a jelly bag, and put it in glasses.

clear orange jelly.

rasp the rind of your oranges, and squeezing six or eight oranges, and the juice of three lemons with four ounces of isinglass, whisk the whites of five eggs among it, and let it boil, then strain it through a lawn sieve, put it into moulds; allow to this quantity, six ounces of sugar.

blanch mange.

pound four ounces of almonds with a few bitter ones, and a little orange flower water, fine; mix them in a pint of cream, and half a pint of milk, put in six ounces of isinglass, and a quarter of a pound of sugar; boil all together till the isinglass is consumed, then strain, and put it into moulds.

ge mange.

squeeze the juice of six oranges, and 55rasp the rinds of two, put it into a pint and a half of cream, with a little sugar, add to that about four ounces of isinglass; boil it till it is dissolved, put in a little saffron as it is boiling, and set it by in moulds.

to make lemonade.

to half a pint of clarified sugar, put the juice of five lemons, and rasp the rind of one, add to this a pint of spring water, then pass it through a lawn sieve, and set it by for use.

to make orgeat for present use.

pound four ounces of blanched almonds very fine, with a few bitter ones, and a little water, mix with that a quart of clear spring water, and a table spoonful of orange flower water: sweeten to your palate, and strain it through a lawn sieve for use.

56

to make orangeade.

to half a pint of sugar, put the juice of five oranges and two lemons: rasp the rind of one orange, add a pint of clear water, and strain it off for use.

to make orange prawlins.

quarter your oranges, take the white out of the rind; cut them into thin strips, put them into your preserving pan, with just sufficient sugar to cover the bottom of the pan: let them boil till you perceive the sugar becomes thick, then take them off and stir them till the sugar grains and sticks to them. lift the loose sugar from them, and set them by for use.

n.b. lemon prawlins and orange flowers are prepared exactly in the same manner.

red burnt almonds.

take a pound of the best jordan almonds, 57put them into a round bottom preserving pan, with a pint of clarified sugar, let it boil till the sugar comes to the degree called blown, and the almonds begin to crack: then take them off, and stir till they begin to cool; when the almonds clog to the sugar; lift the loose sugar from them, put in a pint of clarified sugar with the loose sugar, and boil it till it cracks; then put in the almonds, and stir them as before: sift them and part those that are coupled, boil a pint more of clarified sugar till it cracks, put in the almonds, and stir them till the sugar clings round them; then, put in a gill of cochineal, and shake them over the fire till they become dry: sift them, and put them in a gentle stove for two or three hours.

brown burnt almonds are prepared in a similar manner.

cedraty essence.

weigh a pound of cedraty essence, 58boil seven pints of clarified sugar to the degree called blown, then put in the essence, and the juice of twenty lemons: boil all together for about half an hour; skim it well, and when cold, put it into bottles.

to make a conserve of hips.

take two pounds of hips, stone them and lay them a whole night in spring water; then pound them to a mash, and put them into three pints of clarified sugar, boiled to the degree called blown: give all together a good boil, and set them by for use.

conserve of roses.

take a quarter of a pound of damask rose leaves, beat up a pound of coarse sifted sugar, with the whites of three eggs, put in the rose leaves, and mix them; then roll them up in small balls on paper, and set them in the stove to dry.

59n.b. you may put in a little cochineal to colour it.

conserve of orange flowers.

boil a pint of sugar to a high degree, put in a quarter of a pound of orange flowers; boil it to the same degree again, then rub the sugar till it grains; pour it immediately on a marble stone, and when cold, break it into pieces.

rock candy.

take different shapes, cut out of gum paste, or you must candy pippin paste knots; let them be very dry, then put them in a square tin box in layers, with a wire between each layer; fill the tin up with sugar, boiled to a strong degree; set it in the hot stove; the next day, drain it, take them out and put them on sieves in the stove to dry.

n.b. in this manner you may candy violets, or any other flower; but 60be careful they are very dry, else they will not take the sugar.

to make gum paste.

take some gum tragant, and soak it in water, then squeeze it through a cloth, put it into the mortar, and pound it with fine sugar, sifted fine; then take it out, and mix it up with sugar till it becomes stiff.

mulberry syrup.

squeeze your mulberries: to a pint of fruit, put a pound of sugar; let it dissolve all night, then boil it up to a good height, with the juice of four lemons; skim it well, and put it in bottles for use.