,transcriber's ,note3 ,the printed book was extremely consistent in both spelling and punctuation4 ,errors and uncertain passages are listed at the end of the text4 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,mrs4 ,mary ,eales's ,,receipts4 ,,confectioner to her late ,,majesty ,queen ,,anne4 ,decoration ,,london3 ,printed for ,j4 ,,brindley1 ,bookseller1 at the ,king's-,arms in ,new ,bond-,street1 and ,bookbinder to ,her ,majesty and ,his ,royal ,highness the ,prince of ,wales2 and ,r4 ,,montagu at the ,general ,post-,office1 the ,corner of ,great ,queen-,street1 near ,drury-,lane4 ,,mdccxxxiii4 ,decoration ,,the ,,contents4 ,to dry ,angelica ,page #a ,to preserve green ,apricocks #b ,to make ,goosberry ,clear-,cakes #c ,to make ,goosberry-,paste #d ,to dry ,goosberries #e ,to preserve ,goosberries #f ,to dry ,cherries #g ,to make ,cherry-,jam #h ,to dry ,cherries without ,sugar ibid4 ,to dry ,cherries in ,bunches #i ,to make ,cherry-,paste ib4 ,to preserve ,cherries #aj ,to dry ,currants in ,bunches1 c4 #aa ,to make ,currant ,clear-,cakes #ab ,to preserve red ,currants #ac ,to make ,currant ,paste1 either red or white ib4 ,to preserve white ,currants #ad ,to preserve ,rasberries #ae ,to make ,jam of ,rasberries #af ,to make ,rasberry-,paste ib4 ,to make ,rasberry ,clear-,cakes #ag ,to make ,rasberry-,drops #ah ,to dry ,apricocks ib4 ,to dry ,apricocks in ,quarters or ,halves #ai ,to make ,paring-,chips #bj ,to preserve ,apricocks #ba ,to make ,apricock ,clear-,cakes #bb ,to make ,apricock-,paste #bc ,to make ,apple-,jelly for all ,sorts of ,sweet-,meats ib4 ,to make ,apricock-,jam #bd ,to preserve green ,jennitins ib4 ,to dry green ,plums #be ,to dry ,amber1 or any white ,plums #bf ,to dry black ,pear-,plums1 or ,muscles1 or the ,great ,moguls #bh ,to preserve black ,pear-,plums or ,damascenes #cj ,to preserve white ,pear-,plums ib4 ,to make white ,pear-,plum ,clear-,cakes #ca ,to make white ,plum-,paste #cb ,to make red ,plum ,clear-,cakes #cc ,to make red ,plum-,paste #cd ,to dry ,plums like the ,french ,plums1 with ,stones in them ib4 ,to dry ,peaches #ce ,to make ,peach-,chips #cf ,to preserve or dry ,nutmeg-,peaches #cg ,to preserve ,cucumbers ib4 ,to dry green ,figs #ci ,to dry black ,figs #dj ,to preserve ,grapes #da ,to dry ,grapes ib4 ,to dry ,barberries #db ,to preserve ,barberries #dc ,to make ,barberry-,drops ib4 ,to make white ,quince-,marmalet #dd ,to make red ,quince-,marmalet #de ,to preserve whole ,quinces #df ,to make ,quince-,chips #dg ,to make ,quince-,paste #dh ,to make ,quince ,clear-,cakes ib4 ,to preserve ,golden or ,kentish-,pippins #di ,to preserve whole ,oranges or ,lemmons #ej ,to dry ,oranges in ,knots1 or ,lemmons #eb ,to make ,china-,chips #ed ,to make ,orange-,paste ib4 ,to make ,orange-,drops #ee ,to make ,orange-,marmalet #ef ,to make ,orange or ,lemmon ,clear-,cakes ib4 ,to make ,pomegranate ,clear-,cakes #eh ,to make ,orange-,halves1 or ,quarters1 with the ,meat in them #ei ,to preserve ,citrons4 #fj ,to make ,citron-,marmalet #fa ,to candy ,orange-,flowers ib4 ,to make ,rock-,sugar #fc ,to make ,fruit-,biscuit #fe ,to make all ,sorts of ,sugar-,paste #ff ,to make ,chocolate-,almonds #fg ,to make ,wormwood-,cakes ib4 ,to make ,honycomb-,cakes of ,orange-,flower-,violet of ,cowslips #fh ,to make ,ice ,almond-,cakes ib4 ,to make ,bean'd-,bread #fi ,to make ,orange or ,lemmon-,puffs #gj ,to make ,almond-,paste1 either ,bitter or ,sweet #ga ,to make little round ,ratafea-,puffs #gb ,to make ,brown ,wafers ib4 ,to make ,almond-,loaves #gc ,to make ,chocolate-,puffs #gd ,to make ,ratafea-,drops1 either of ,apricock-,kernels1 or half ,bitter and half ,sweet-,almonds ib4 ,to make all ,sorts of ,sugar-,puffs #ge ,to make ,almond-,paste ib4 ,to make long ,biscuit #gf ,to make ,spunge-,biscuit #gg ,to make round ,biscuit with ,coriander-,seeds #gh ,to make ,hartshorn-,jelly #gi ,to make ,lemmon-,jelly ib4 ,to make ,butter'd ,orange #hj ,to make ,eringo-,cream ib4 ,to make ,barley-,cream #ha ,to make ,ratafea-,cream ib4 ,to make ,almond-,butter #hb ,to make a ,trifle ib4 ,to make all ,sorts of ,fruit-,cream #hc ,to make ,sack-,posset1 or ,sack-,cream ib4 ,to make ,blamange #hd ,lemmon-,cream1 made with ,cream #he ,to make ,citron-,cream ib4 ,to make ,pistato-,cream #hf ,to make ,clouted-,cream ib4 ,to make a very thick1 raw ,cream #hg ,to make ,spanish-,butter ib4 ,to make ,orange-,butter #hh ,to make ,almond-,butter #hi ,to make ,trout-,cream ib4 ,to make ,almond-,cream #ij ,to make ,raw-,almond1 or ,ratafea-,cream #ia ,to make ,chocolate-,cream ib4 ,to make ,sego-,cream #ib ,to ice ,cream ib4 ,to make ,hartshorn-,flummery #ic ,to make perfum'd ,pastels #id ,to burn ,almonds #ie ,to make ,lemmon-,wafers ib4 ,to candy little green ,oranges #ig ,to candy ,cowslips1 or any ,flowers or ,greens1 in ,bunches ib4 ,to make ,caramel #ih ,to make a good ,green #ii ,to ,sugar all ,sorts of small ,fruit ib4 ,to scald all ,sorts of ,fruit #ajj ,decoration ,illustration ,mrs4 ,,eales's ,,receipts4 ,to dry ,,angelica4 ,take the ,stalks of ,angelica1 and boil them tender2 then put them to drain1 and scrape off all the thin ,skin1 and put them into scalding ,water2 keep them close cover'd1 and over a slow ,fire1 not to boil1 'till they are green2 then draining them well1 put them in a very thick ,syrup of the ,weight and half of ,sugar3 ,let the ,syrup be cold when you put them in1 and warm it every ,day 'till it is clear1 when you may lay them out to dry1 sifting ,sugar upon them4 ,lay out but as much as you use at a ,time1 and scald the rest4 ,to preserve green ,,apricocks4 ,take ,apricocks before the ,stones are very hard2 wet them1 and lay them in a coarse ,cloth2 put to them two or three large ,handfuls of ,salt1 rub them 'till the ,roughness is off1 then put them in scalding ,water2 set them over the ,fire 'till they almost boil1 then set them off the ,fire 'till they are almost cold2 do so two or three ,times2 after this1 let them be close cover'd2 and when they look to be green1 let them boil 'till they begin to be tender2 weigh them1 and make a ,syrup of their ,weight in ,sugar1 to a ,pound of ,sugar allowing half a ,pint of ,water to make the ,syrup2 let it be almost cold before you put in the ,apricocks2 boil them up well 'till they are clear2 warm the ,syrup daily1 'till it is pretty thick4 ,you may put them in a ,codling-,jelly1 or ,hartshorn ,jelly1 or dry them as you use them4 ,to make ,goosberry ,,clear-,,cakes4 ,take a ,gallon of white ,goosberries1 nose and wash them2 put to them as much ,water as will cover them almost all over1 set them on an hot ,fire1 let them boil a ,quarter of an ,hour1 or more1 then run it thro' a ,flannel ,jelly-,bag2 to a ,pint of ,jelly have ready a ,pound and half of fine ,sugar1 sifted thro' an ,hair ,sieve2 set the ,jelly over the ,fire1 let it just boil up1 then shake in the ,sugar1 stirring it all the while the ,sugar is putting in2 then set it on the ,fire again1 let it scald 'till all the ,sugar is well melted2 then lay a thin ,strainer in a flat earthen ,pan1 pour in your ,clear-,cake ,jelly1 and turn back the ,strainer to take off the ,scum2 fill it into ,pots1 and set it in the ,stove to dry2 when it is candy'd on the ,top1 turn it out on ,glass2 and if your ,pots are too big1 cut it2 and when it is very dry1 turn it again1 and let it dry on the other ,side2 twice turning is enough4 ,if any of the ,cakes stick to the ,glass1 hold them over a little ,fire1 and they will come off3 ,take ,care the ,jelly does not boil after the ,sugar is in3 ,a ,gallon of ,goosberries will make three ,pints of ,jelly2 if more1 'twill not be strong enough4 ,to make ,,goosberry-,,paste4 ,take the ,goosberries1 nose and wash them1 put to them as much ,water as will almost cover them1 and let them boil a ,quarter of an ,hour2 then strain them thro' a thin ,strainer1 or an ,hair-,sieve1 and allow to a ,pint of ,liquor a ,pound and half of fine ,sugar1 sifted thro' a ,hair-,sieve2 before you put in the ,sugar1 set the ,liquor on the ,fire1 let it boil1 and scum it2 then shake in the ,sugar1 set it on the ,fire again1 and let it scald 'till all the ,sugar is melted2 then fill it into little ,pots2 when it is candy'd1 turn it out on ,glass2 and when it is dry on one ,side1 turn it again2 if any of the ,cakes stick1 hold the ,glass over the ,fire3 ,you may put some of this in ,plates2 and when it is jelly'd1 before it candies1 cut it out in long ,slices1 and make ,fruit-,jambals4 ,to dry ,,goosberries4 ,take the large white ,goosberries before they are very ripe1 but at full ,growth1 stone and wash them1 and to a ,pound of ,goosberries put a ,pound and half of ,sugar1 beat very fine1 and half a ,pint of ,water2 set them on the ,fire2 when the ,sugar is melted1 let them boil1 but not too fast2 take them off once or twice1 that they may not break2 when they begin to look clear1 they are enough3 ,let them stand all ,night in the ,pan they are boil'd in1 with a ,paper laid close to them2 the next ,day scald them very well1 and let them stand a ,day or two2 then lay them on ,plates1 sift them with ,sugar very well1 and put them in the ,stove1 turning them every ,day 'till they are dry2 the third ,time of turning1 you may lay them on a ,sieve1 if you please2 when they are pretty dry1 place them in a ,box1 with ,paper betwixt every ,row4 ,to preserve ,,goosberries4 ,take the white ,goosberries1 stamp and strain them2 then take the largest white ,goosberries when they just begin to turn1 stone them1 and to half a ,pound of the ,goosberries put a ,pound of ,loaf ,sugar beaten very fine1 half a ,pint of the ,juice of that which is strain'd1 7but let it stand 'till it is settled and very clear7 and six ,spoonfuls of ,water2 set them on a very quick ,fire2 let them boil as fast as you can make them1 up to the ,top of the ,pan2 when you see the ,sugar as it boils look clear1 they are enough1 which will be in less than half a quarter of an ,hour3 ,put them in ,pots or ,glasses1 paper them close2 the next ,day1 if they are not hard enough jelly'd1 set them for a ,day or two on an hot ,stove1 or in some warm ,place1 but not in the ,sun2 and when they are jelly'd1 put ,papers close to 'em2 the ,papers must be first wet1 and then dry'd with a ,cloth4 ,to dry ,,cherries4 ,stone the ,cherries2 and to ten ,pound of ,cherries1 when they are ston'd1 put three ,pound of ,sugar very fine beaten2 shake the ,cherries and ,sugar well together1 set them on the ,fire1 and when the ,sugar is well melted1 give them a ,boil or two2 let them stand in an earthen ,pot 'till the next ,day1 then make them scalding hot1 and1 when cold1 lay them on ,sieves2 afterwards put them in an ,oven not too hot1 where let them stand all ,night1 and then turn them1 and put them in again4 ,let your ,oven be no hotter than it is after small ,bread or ,pies4 ,when they are dry1 keep them in a ,box very close1 with no ,paper between them4 ,to make ,,cherry-,,jam4 ,take twelve ,pound of ston'd ,cherries1 boil them1 break them as they boil2 and when you have boiled all the ,juice away1 and can see the ,bottom of the ,pan1 put in three ,pound of ,sugar finely beaten1 stir it well1 and let them have two or three ,boils2 then put them in ,pots or ,glasses4 ,to dry ,,cherries without ,sugar4 ,stone the ,cherries1 and set them on the ,fire1 with only what ,liquor comes out of them2 let them boil up two or three ,times1 shaking them as they boil2 then put them in an earthen ,pot2 the next ,day scald them1 and when they are cold lay them on ,sieves1 and dry them in an ,oven not too hot4 ,twice heating an ,oven will dry any ,sort of ,cherries4 ,to dry ,,cherries in ,bunches4 ,take ,kentish ,cherries1 or ,morella1 and tye them in ,bunches with a ,thread1 about a ,dozen in a ,bunch2 and when you have dry'd your other ,cherries1 put the ,syrup that they come out of to your ,bunches2 let them just boil1 cover them close1 the next ,day scald them2 and when they are cold1 lay them in ,sieves in a cool ,oven2 turn them1 and heat the ,oven every ,day 'till they are dry4 ,to make ,,cherry-,,paste4 ,take ,cherries1 stone and boil them1 breaking them well the while1 and boil them very dry2 and to a ,pound of ,cherries put a ,pound and a ,quarter of ,sugar1 sifted thro' an ,hair ,sieve2 let the ,cherries be hot when you put in the ,sugar2 set it on the ,fire 'till the ,sugar is well melted2 put it in a broad ,pan1 or earthen ,plates2 let it stand in the ,stove 'till it is candy'd2 drop it on ,glass1 and1 when dry on one ,side1 turn it4 ,to preserve ,,cherries4 ,either ,morella or ,carnations1 stone the ,cherries3 ,to ,morella ,cherries1 take the ,jelly of white ,currants1 drawn with a little ,water2 and run thro a ,jelly-bag a ,pint and a half of the ,jelly1 and three ,pounds of fine ,sugar2 set it on a quick ,fire2 when it boils1 scum it1 and put in two ,pounds of the ston'd ,cherries2 let them not boil too fast at first1 take them off some ,times2 when they are tender1 boil them very fast 'till they jelly1 and are very clear2 then put them in the ,pots or ,glasses4 ,the ,carnation ,cherries must have red ,currants-,jelly2 and if you can get no white ,currants1 ,codling-,jelly will serve for the ,morella4 ,to dry ,,currants in ,bunches or loose ,sprigs4 ,when your ,currants are ston'd and ty'd up in ,bunches1 take to a ,pound of ,currants a ,pound and half of ,sugar2 to a ,pound of ,sugar put half a ,pint of ,water2 boil your ,syrup very well1 and lay the ,currants into the ,syrup2 set them on the ,fire1 let them just boil1 take them off1 and cover them close with a ,paper2 let them stand 'till the next ,day1 and then make them scalding hot2 let them stand two or three ,days with the ,paper close to them2 then lay them on earthen ,plates1 and sift them well with ,sugar2 put them into a ,stove2 the next ,day lay them on ,sieves1 but not turn them 'till that ,side drys1 then turn them1 and sift the other ,side3 ,when they are dry lay them between ,papers4 ,to make ,,currant ,,clear-,,cakes4 ,strip the ,currants1 wash them1 and to a ,gallon of ,currants put about a ,quart of ,water2 boil it very well1 run it thro' a ,jelly-bag2 to a ,pint of ,jelly put a ,pound and half of ,sugar1 sifted thro' an ,hair ,sieve2 set your ,jelly on the ,fire1 let it just boil2 then shake in the ,sugar1 stir it well1 set it on the ,fire1 and make it scalding hot2 then put it thro' a ,strainer in a broad ,pan1 to take off the ,scum1 and fill it in ,pots3 ,when it is candy'd1 turn it on ,glass 'till that ,side be dry2 then turn it again1 to dry on the other ,side4 ,red and white ,currants are done the same ,way2 but as soon as the ,jelly of the ,white is made1 you must put it to the ,sugar1 or it will change ,colour4 ,to preserve ,,red ,,currants4 ,mash the ,currants1 and strain them thro' a thin ,strainer2 take a ,pint of ,juice1 a ,pound and half of ,sugar1 and six ,spoonfuls of ,water2 let it boil up1 and scum it very well2 then put in half a ,pound of ston'd ,currants2 boil them as fast as you can1 'till the ,currants are clear and jelly very well2 put them in ,pots or ,glasses1 and1 when they are cold1 paper them as other ,sweet-meats4 ,stir all small ,fruit as they cool1 to mix it with the ,jelly4 ,to make ,,currant-,,paste1 either ,red or ,white4 ,strip the ,currants1 and put a little ,water to them1 just to keep them from sticking to the ,pan2 boil them well1 and rub them thro' a ,hair ,sieve3 ,to a ,pint of ,juice put a ,pound and a half of ,sugar sifted2 but first boil the ,juice after it is strain'd1 and then shake in your ,sugar3 ,let it scald 'till the ,sugar is melted2 then put it in little ,pots in a ,stove1 and turn it as other ,paste4 ,to preserve ,,white ,,currants4 ,take the large white ,currants1 not the ,amber-colour'd1 strip them1 and to two ,quarts of ,currants put a ,pint of ,water2 boil them very fast1 and run them thro' a ,jelly-bag2 to a ,pint of ,juice put in a ,pound and half of ,sugar1 and half a ,pound of ston'd ,currants2 set them on a quick ,fire1 let them boil very fast1 'till the ,currants are clear and jelly very well2 then put them in ,pots or ,glasses2 stir them as they cool1 to make the ,currants mix with the ,jelly3 ,paper them down when almost cold4 ,to preserve ,,rasberries4 ,take the ,juice of red and white ,rasberries2 7if you have no white ,rasberries1 use half ,codling-,jelly7 put a ,pint and half of the ,juice to two ,pound of ,sugar2 let it boil1 scum it1 and then put in three ,quarters of a ,pound of large ,rasberries2 let them boil very fast1 'till they jelly and are very clear2 don't take them off the ,fire1 for that will make them hard2 a ,quarter of an ,hour will do them after they begin to boil fast2 then put them in ,pots or ,glasses3 ,put the ,rasberries in first1 then strain the ,jelly from the ,seeds1 and put it to the ,rasberries4 ,when they begin to cool1 stir them1 that they may not all lye upon the ,top of the ,glasses2 and when they are cold1 lay ,papers close to them2 first wet the ,paper1 then dry it in a ,cloth4 ,to make ,,jam of ,,rasberries4 ,take the ,rasberries1 mash them1 and strain half2 put the ,juice to the other half that has the ,seeds in it2 boil it fast for a ,quarter of an ,hour2 then to a ,pint of ,rasberries put three ,quarters of a ,pound of ,sugar1 and boil it 'till it jellies3 ,put it into ,pots or ,glasses4 ,to make ,,rasberry-,,paste4 ,mash the ,rasberries1 strain half1 and put the ,juice to the other half with the ,seeds2 boil them fast for a ,quarter of an ,hour2 and to a ,pint of ,rasberries put half a ,pint of red ,currants1 boil'd with very little ,water1 and strain'd thro' a thin ,strainer1 or ,hair ,sieve2 let the ,currants and ,rasberries boil together a little while3 ,then to a ,pint of ,juice put a ,pound and a ,quarter of sifted ,sugar2 set it over the ,fire1 let it scald1 but not boil2 fill it in little ,pots1 set it in the ,stove 'till it is candy'd1 then turn it out on ,glasses1 as other ,cakes4 ,to make ,,rasberry ,,clear-,,cakes4 ,take half ,rasberries and half white ,currants1 almost cover them with ,water2 boil them very well a ,quarter of an ,hour1 then run them thro' a ,jelly-bag1 and to every ,pint of ,jelly have ready a ,pound and half of fine ,sugar1 sifted thro' an ,hair ,sieve2 set the ,jelly on the ,fire1 let it just boil1 then shake in your ,sugar1 stir it well1 and set it on the ,fire a second ,time1 'till the ,sugar is melted2 then lay a ,strainer in a broad ,pan to prevent the ,scum1 and fill it into ,pots3 ,when it is candy'd1 turn it on ,glass1 as other ,clear-,cakes4 ,to make ,,rasberry-,,drops4 ,mash the ,rasberries1 put in a little ,water1 boil and strain them1 then take half a ,pound of fine ,sugar1 sifted thro' an ,hair ,sieve2 just wet the ,sugar to make it as thick as a ,paste2 put to it twenty ,drops of ,spirits of ,vitriol1 set it over the ,fire1 making it scalding hot1 but not to boil3 ,drop it on ,paper it will soon be dry2 if it will not come off easily1 wet the ,paper4 ,let them lye a ,day or two on the ,paper4 ,to dry ,,apricocks4 ,take four ,dozen and a half of the largest ,apricocks1 stone them and pare them2 cover them all over with four ,pound of ,sugar finely beaten2 put some of the ,sugar on them as you pare them1 the rest after3 ,let them lye four or five ,hours1 'till the ,sugar is almost melted2 then set them on a slow ,fire 'till quite melted2 then boil them1 but not too fast4 ,as they grow tender1 take them out on an earthen ,plate 'till the rest are done2 then put in those that you laid out first1 and let them have a ,boil together3 ,put a ,paper close to them1 and let them stand a ,day or two2 then make them very hot1 but not boil2 put the ,paper on them as before1 and let them stand two ,days1 then lay them on earthen ,plates in a ,stove1 with as little ,syrup on them as you can2 turn them every ,day 'till they are dry1 and scrape off the ,syrup as you turn them2 lay them between ,paper1 and let them not be too dry before you lay them up4 ,to dry ,,apricocks in ,quarters or ,halves4 ,take four ,pound of the ,halves or ,quarters1 pare them1 and put to them three ,pound of ,sugar fine beaten2 strew some on them as you pare them1 and cover them with the rest2 let them lye four or five ,hours2 afterwards set them on a slow ,fire1 till the ,sugar is melted2 then boil them1 but not too fast1 'till they are tender1 taking out those that are first tender2 and putting them in again1 let them have a ,boil together2 then lay a ,paper close to them1 scald them very well1 and let them lye a ,day or two in the ,syrup3 ,lay them on earthen ,plates1 with as little ,syrup to them as you can1 turning them every ,day 'till they are dry2 at last1 lay them between ,paper in ,boxes4 ,to make ,,paring-,,chips4 ,as you pare your ,apricocks1 save the clearest ,parings1 and throw a little ,sugar on them2 half a ,pound is sufficient to a ,pound of the ,parings2 set them on the ,fire1 let them just boil up1 and set them by 'till the next ,day2 drain the ,syrup from them1 and make a ,syrup with a ,pound of ,sugar and almost half a ,pint of ,water2 boil the ,sugar very well1 and put as much to the ,chips when it is cold as will cover them2 let them stand in the ,syrup all ,night1 and the next ,day make them scalding hot2 and when they are cold1 lay them out on ,boards1 sift them with ,sugar1 and turn them on ,sieves4 ,to preserve ,,apricocks4 ,take four ,dozen of large ,apricocks1 stone and pare them1 and cover them with three ,pound of fine beaten ,sugar1 strewing some on as you pare them2 let them stand1 at least1 six or seven ,hours1 then boil them on a slow ,fire 'till they are clear and tender2 if some of them are clear before the rest1 take them out1 and put them in again when the rest are ready4 ,let them stand1 with a ,paper close to them1 'till the next ,day2 then make ,codling-,jelly very strong3 ,take two ,pints of ,jelly1 two ,pound of ,sugar1 boil it 'till it jellies2 and whilst it is boiling1 make your ,apricocks scalding hot1 and put the ,jelly to your ,apricocks1 and boil them together1 but not too fast4 ,when the ,apricocks rise in the ,jelly1 and they jelly very well1 put them into ,pots or ,glasses1 with ,papers close to them4 ,to make ,,apricock ,,clear-,,cakes4 ,take about three ,dozen of ,apricocks1 pare them1 and put thereto a ,pound of fine ,sugar1 and boil them to ,pieces2 then put to them two ,quarts of ,codling-,jelly1 boil them together very fast for a ,quarter of an ,hour2 run it thro' a ,jelly-bag1 and to a ,pint of ,jelly put a ,pound and half of ,sugar1 sifted thro' a ,hair ,sieve2 while the ,jelly boils1 shake in your ,sugar1 and let it scald 'till the ,sugar is melted2 then put it thro' a thin ,strainer1 in a broad earthen ,pan2 fill it in ,pots1 and dry it as other ,clear-,cakes4 ,if you would have some with ,pieces in them1 cut some of your dry'd ,quarters small2 and when the ,strainer has taken off the ,scum1 take some of the ,jelly in a ,pan1 put in the ,pieces1 make it scalding hot again1 and fill it out4 ,to make ,,apricock-,,paste4 ,take two ,pound of ,apricocks par'd1 and a ,pound of ,sugar fine beaten1 let them lye in the ,sugar 'till it is melted2 then boil it well and mash it very small2 put to it two ,pints of ,codling-,jelly2 let it boil together2 and to a ,pound of it put a ,pound and a ,quarter of sifted ,sugar2 let your ,paste boil before you put your ,sugar to it1 then let it scald 'till the ,sugar is melted2 fill it in ,pots1 and dry it in the ,stove1 turning it as other ,paste4 ,to make ,,apple-,,jelly for all ,sorts of ,,sweet-,,meats4 ,let your ,water boil in the ,pan you make it in2 and when the ,apples are par'd and quarter'd1 put them into the boiling ,water2 let there be no more ,water than just to cover them1 and let it boil as fast as possible2 when the ,apples are all to ,pieces1 put in about a ,quart of ,water more2 let it boil at least half an ,hour2 and then run it thro' a ,jelly-bag3 ,in the ,summer1 ,codlings are best2 in ,september1 ,golden ,runnets and ,winter ,pippins4 ,to make ,,apricock-,,jam4 ,take two ,pound of ,apricocks par'd1 and a ,pint of ,codling-,jelly1 boil them very fast together 'till the ,jelly is almost wasted2 then put to it a ,pound and half of fine ,sugar1 and boil it very fast 'till it jellies2 put it into ,pots or ,glasses4 ,you may make fresh ,clear-,cakes with this1 and ,pippin-,jelly1 in the ,winter4 ,to preserve ,,green ,,jennitins4 ,cut out the ,stalk and ,nose1 and put them in cold ,water on a ,coal-,fire 'till they peel2 then put them in the same ,water1 and cover them very close2 set them on a slow ,fire 'till they are green and tender2 then1 to a ,pound of ,apples take a ,pound and half of ,sugar1 and half a ,pint of ,water2 boil the ,syrup1 put in the ,apples1 and boil them fast1 'till they are very clear1 and the ,syrup very thick1 almost at a ,candy2 then put in half a ,pint1 or more1 of ,codling-,jelly1 and the ,juice of a ,lemon1 boil it 'till it jellies well1 and put them in ,pots or ,glasses4 ,to dry ,,green ,,plums4 ,take the green ,amber ,plum1 prick it all over with a ,pin2 make ,water boiling hot1 and put in the ,plums1 be sure you have so much ,water1 that it be not cold with the ,plums going in2 cover them very close1 and when they are almost cold1 set them on the ,fire again1 but not to let them boil2 do so three or four ,times2 when you see the thin ,skin crack'd1 fling in a ,handful of ,allum fine beaten1 and keep them in a ,scald 'till they begin to be green1 then give them a ,boil close cover'd3 ,when they are green1 let them stand all ,night in fresh hot ,water2 the next ,day have ready as much clarify'd ,sugar as will cover them2 drain your ,plums1 put them into the ,syrup1 and give them two or three ,boils2 repeat it two or three ,days1 'till they are very clear2 let them stand in their ,syrup above a ,week2 then lay them out on ,sieves1 in a hot ,stove1 to dry3 ,if you would have your ,plums green very soon1 instead of ,allom1 take ,verdigreece finely beaten1 and put in ,vinegar2 shake it in a ,bottle1 and put it into them when the ,skin cracks2 let them have a ,boil1 and they will be very soon green2 you may put some of them in ,codling-,jelly1 first boiling the ,jelly with the ,weight in ,sugar4 ,to dry ,,amber1 or any ,,white ,,plums4 ,slit your ,plums in the ,seam2 then make a thin ,syrup4 ,if you have any ,apricock-,syrup left1 after your ,apricocks are dry'd1 put a ,pint of ,syrup to two ,quarts of ,water2 if you have none1 clarify single-refin'd ,loaf-,sugar1 and make a thin ,syrup3 ,make the ,syrup scalding hot1 and put in the ,plums2 there must be so much ,syrup as will more than cover the ,plums2 they must be kept under the ,syrup1 or they will turn red3 ,keep them in a ,scald 'till they are tender1 but not too soft2 then have ready a thick ,syrup of the same ,sugar1 clarify'd and cold1 as much as will cover the ,plums2 let them boil1 but not too fast1 'till they are very tender and clear1 setting them sometimes off the ,fire2 then lay a ,paper close to them1 and set them by 'till the next ,day2 then boil them again 'till the ,syrup is very thick2 let them lye in the ,syrup four or five ,days1 then lay them on ,sieves to dry3 ,you may put some in ,codling-,jelly1 first boiling the ,jelly with the ,weight in ,sugar1 and put in the ,plums hot to the ,jelly4 ,put them in ,pots or ,glasses4 ,to dry ,,black ,,pear-,,plums1 or ,,muscles1 or the ,,great ,,moguls4 ,stone your ,plums1 and put them in a large earthen ,pot2 make a ,syrup with a ,pound of single-refin'd ,sugar and three ,pints of ,water2 or if you have the ,syrup the white ,plums are dry'd out of1 thin it with ,water1 it will do as well as ,sugar2 boil your ,syrup well1 and when it is cold enough to hold your ,hand in it1 put it to the ,plums2 cover them close1 and let them stand all ,night2 heat the ,syrup two or three ,times1 but never too hot2 when they are tender1 lay them on ,sieves1 with the ,slit downwards to dry2 put them in the ,oven1 made no hotter than it is after ,bread or ,pyes come out of it2 let them stand all ,night therein2 then open them and turn them1 and set them in a cool ,oven again1 or in an hot ,stove1 for a ,day or two2 but if they are too dry1 they will not be smooth2 then make a ,jam to fill them with4 ,take ten ,pound of ,plums1 the same ,sort of your ,skins1 cut them off the ,stones1 put to them three ,pound of ,powder-,sugar2 boil them on a slow ,fire1 keeping them stirring 'till it's so stiff1 that it will lye in a ,heap in the ,pan2 it will be boiling at least four or five ,hours2 lay it on ,earthen ,plates2 when it is cold1 break it with your ,hands1 and fill your ,skins2 then wash every ,plum1 and wipe all the ,clam off with a ,cloth3 ,as you wash them1 lay them on a ,sieve2 put them in the ,oven1 make your ,oven as hot as for your ,skins2 let them stand all ,night1 and they will be blue in the ,morning4 ,the great white ,mogul makes a fine black ,plum2 stone them1 and put them in the ,syrup with or after the black ,plum2 and heat the ,syrup every ,day1 'till they are of a dark ,colour2 they will blue as well as the ,muscles1 and better than the black ,pear-,plums4 ,if any of these ,plums grow rusty in the ,winter1 put them into boiling hot ,water2 let them lye no longer than to be well wash'd3 ,lay them on a ,sieve1 not singly1 but one on the other1 and they will blue the better3 ,put them in a cool ,oven all ,night1 they will be as blue and fresh as at first4 ,to preserve ,,black ,,pear-,,plums or ,,damascenes4 ,take two ,pound of ,plums1 and cut them in the ,seam2 then take a ,pint and half of ,jelly1 made of the same ,plum1 and three ,pound and a half of ,sugar2 boil the ,jelly and ,sugar1 and scum it well2 put your ,plums in a ,pot2 pour the ,jelly on them scalding hot3 ,when they are almost cold1 heat them again2 so do 'till they are tender1 and then let them stand two or three ,days1 heating them every ,day2 then boil them 'till they look clear and jelly3 ,don't boil them too fast4 ,to preserve ,,white ,,pear-,,plums4 ,slit your ,plums1 and scald them in a thin ,syrup2 as for drying them1 put them in a thick ,syrup of clarify'd ,sugar1 as much as will cover them2 let them boil very slow1 'till they are very clear1 sometimes setting them1 off the ,fire3 ,they must have the ,weight1 or something more1 of clarify'd ,sugar in the ,syrup3 ,when they are very tender and clear1 put to a ,pound of ,plums 7when they are raw7 a ,pint of ,apple-,jelly1 and a ,pound of fine ,sugar1 and boil it 'till it jellies2 before your ,plums are cold put them into the ,jelly1 but not above half the ,syrup they were boil'd in1 and boil them together 'till they jelly well3 ,put them in ,pots or ,glasses1 with ,papers close to them4 ,you may keep some of them in ,syrup1 and put them in ,jelly as you use them4 ,to make ,,white ,,pear-,,plum ,,clear-,,cakes4 ,take a good ,quantity of white ,pear-,plums1 as many as you think will make three ,pints1 with as much boiling ,water as will cover them2 boil them very fast1 'till they are all to ,pieces2 then have ready three ,pints of ,apple-,jelly1 and put it to the ,plums1 boiling them very fast together2 then run it thro' a ,jelly-bag3 ,to a ,pint put a ,pound and half of sifted ,sugar2 first boil the ,jelly1 and shake in the ,sugar2 let it scald on the ,fire 'till it is melted2 put it in ,pots in the ,stove2 dry and turn it as other ,clear-,cakes4 ,to make ,,white ,,plum-,,paste4 ,take a ,pound of fine ,sugar1 and a ,pint of ,water1 or more1 as the ,quantity you intend to make requires2 set it on the ,fire1 let it boil1 and set a ,pan of ,water to boil2 when it boils1 put in your ,plums2 let them just boil1 and then take them out with a ,ladle1 as they flip their ,skins off2 take off the ,skins1 and put the ,plums into the ,syrup2 do this as fast as you can1 that they may not turn3 ,boil them all to ,pieces2 and to a ,quart of ,plums put a ,pint of ,apple-,jelly2 boil them well together1 and rub it thro' a ,hair ,sieve2 to a ,pint of this put a ,pound and a half of sifted ,sugar2 let the ,jelly boil before you shake the ,sugar1 and let it scald 'till the ,sugar is well melted2 skin it1 put it in ,pots1 and dry it in the ,stove4 ,to make ,,red ,,plum ,,clear-,,cakes4 ,take white ,pear-,plums1 half ,white and half ,black1 or if you have no ,black1 one third of ,damsins1 and as much ,water as will cover them2 boil them very well2 and to a ,quart of the ,plums put a ,quart of ,apple-,jelly2 boil them very well together2 run it thro' a ,jelly-bag2 to a ,pint of the ,jelly put a ,pound and ,half of ,sugar2 let the ,jelly boil1 then shake in the ,sugar2 let it scald1 but not boil2 put it thro' a thin ,strainer in a broad ,pan1 to take off the ,scum1 and put it in ,pots in a ,stove3 ,when it is candy'd1 turn it as other ,clear-,cakes3 ,you may make it paler or redder1 as you best like1 with more or less black ,plums4 ,to make ,,red ,,plum-,,paste4 ,take half white and half red ,plums1 as you did for the ,clear-,cakes2 boil them with as much ,water as will cover them2 then1 to a ,quart of ,plums put a ,pint of ,apple-,jelly2 let them boil well together2 rub it thro' an ,hair ,sieve2 to a ,pint of ,jelly put in a ,pound and half of ,sugar2 boil the ,jelly1 and shake in the ,sugar2 let it scald 'till the ,sugar is melted1 skin it well1 and fill in ,pots2 dry it as other ,cakes3 ,you may put some of this in ,plates1 and make ,fruit-,jambals4 ,to dry ,,plums like the ,,french ,,plums1 with ,stones in them4 ,when you have laid out all your ,plums that are to be stopt1 put white ,pear-,plums1 or any large black ,plums1 in an ,earthen ,pot1 and make your ,plum-,syrup almost scalding hot2 put it to the ,plums1 and scald the ,syrup every ,day1 'till the ,plums are tender and red2 then lay them on ,sieves1 and dry them in an ,oven1 turning them every ,day 'till they are dry2 then lay them between ,papers1 and keep them in a dry ,place4 ,to dry ,,peaches4 ,stone the largest white ,newington ,peaches1 and pare them1 and have ready a ,pan over the ,fire with boiling ,water2 put in the ,peaches1 and let them boil 'till they are tender2 then lay them on a ,sieve to drain out all the ,water2 weigh them1 and lay them in the ,pan you boil them in1 and cover them with their ,weight in ,sugar2 let them lye two or three ,hours2 then boil them 'till they are clear1 and the ,syrup pretty thick2 set them by cover'd1 with a ,paper close to them2 the next ,day scald them very well1 setting them off the ,fire and on again1 'till the ,peaches are thorough hot2 repeat this for three ,days2 then lay them on ,plates to dry1 and turn them every ,day 'till dry4 ,to make ,,peach-,,chips4 ,pare the ,peaches1 and cut them in thin ,chips2 to four ,pound of ,chips put three ,pound and a ,half of fine beaten ,sugar2 let the ,sugar and ,chips lye a little while1 'till the ,sugar is well melted1 then boil them fast 'till they are clear2 about half an ,hour will do them enough2 set them by 'till the next ,day1 then scald them very well two ,days1 and lay them on earthen ,plates in a ,stove2 sift on them fine ,sugar1 through a ,lawn ,sieve2 turn them every ,day1 sifting them 'till almost dry2 then lay them on a ,sieve a ,day or two more in the ,stove3 ,lay them in a ,box close together1 and when they have lain so a ,week1 pick them asunder1 that they may not be in ,lumps4 ,to preserve or dry ,,nutmeg-,,peaches4 ,peel the ,peaches1 and put them in boiling ,water2 let them boil a ,quarter of an ,hour2 lay them to drain1 weigh them1 and to a ,pound of ,peaches put a ,pound of fine ,sugar beaten very small2 when the ,sugar is pretty well melted1 boil them very fast 'till they are clear2 set them by 'till they are cold2 then scald them very well2 take to every ,pint of ,peach a ,pint of ,codling-,jelly and a ,pound of ,sugar2 boil it 'till it jellies very well1 then put in the ,peaches and half the ,syrup2 let them boil fast2 then put them in ,pots or ,glasses3 ,if you wou'd dry them1 scald them three or four ,days1 and dry them out of their ,syrup4 ,to preserve ,,cucumbers4 ,take ,cucumbers of the same ,bigness that you wou'd to pickle2 pick them fresh1 green1 and free from ,spots2 boil them in ,water 'till they are tender2 then run a ,knitting-needle through them the long ,way1 and scrape off all ,roughness2 then green them1 which is done thus3 ,let your ,water be ready to boil1 take it off1 and put in a good ,piece of ,roach-,allum2 set it on the ,fire1 and put in the ,cucumbers2 cover them close 'till you see they look green2 weigh them1 and take their ,weight in single-refin'd ,sugar clarify'd2 to a ,pound of ,sugar put a ,pint of ,water2 put your ,cucumbers in2 boil them a little close-cover'd2 set them by1 and boil them a little every ,day for four ,days2 then take them out of your ,syrup1 and make a ,syrup of double-refin'd ,sugar1 a ,pound of ,sugar and half a ,pint of ,water to every ,pound of ,cucumbers2 put in your ,cucumbers1 and boil them 'till they are clear2 then put in the ,juice of two or three ,lemmons1 and a little ,orange-flower-water1 and give them a ,boil altogether3 ,you may either lay them out to dry1 or keep them in ,syrup2 but every ,time you take any out1 make the other scalding hot1 and they will keep two or three ,years4 ,to dry ,,green ,,figs4 ,take the white ,figs at the full ,bigness1 before they turn ,colour2 slit them at the ,bottom2 put your ,figs in scalding ,water2 keep them in a ,scald1 but not boil them 'till they are turn'd yellow2 then let them stand 'till they are cold2 they must be close cover'd1 and something on them to keep them under ,water2 set them on the ,fire again1 and when they are ready to boil1 put to them a little ,verdigrease and ,vinegar1 and keep them in a ,scald 'till they are green2 then put them in boiling ,water2 let them boil 'till they are very tender2 drain them well from the ,water1 and to every ,pound clarify a ,pound and ,half of single-refin'd ,sugar1 and when the ,sugar is cold put in the ,figs2 let them lye all ,night in the cold ,syrup2 the next ,day boil them 'till they are very clear1 and the ,syrup thick1 and scald them every ,day for a ,week2 then lay them to dry in a ,stove1 turning them every ,day2 weigh your ,figs when they are raw2 and when you clarify your ,sugar1 put half a ,pint of ,water to a ,pound of ,sugar3 ,if your ,figs grow too dry1 you may put them in their ,syrup again2 they will look new to the ,end of the ,year4 ,to dry ,,black ,,figs4 ,weigh the ,figs1 and slit them at the ,bottom2 put them into boiling ,water1 and boil them 'till they are very tender2 drain them well from the ,water2 then make a ,syrup of clarify'd single-refin'd ,loaf-,sugar1 with their ,weight1 and half a ,pint of ,water to a ,pound of ,sugar2 when the ,syrup is cold put in your ,figs2 let them lye all ,night2 the next ,day boil them 'till they are very clear1 and scald them every ,day 'till the ,syrup is very thick2 then lay them out as you use them2 but heat the ,syrup after you have taken some out1 or they will not keep3 ,if they grow too dry1 you may put them in the ,syrup again1 scalding the ,syrup4 ,to preserve ,,grapes4 ,peel the ,grapes and stone them2 put them in a ,pan1 cover them very close2 first let them boil1 and set them sometimes on and off the ,fire1 'till they are very green2 then drain all the ,juice from them2 and to a ,pint of ,grapes put a ,pound and a ,half of ,sugar1 and half a ,pint of ,apple-,jelly2 let them boil very fast 'till they are clear1 and jelly very well3 ,put them in ,pots or ,glasses1 with ,paper close to them4 ,to dry ,,grapes4 ,take the large ,bell-,grapes1 just before they are ripe2 stone them in ,bunches1 and put them into scalding ,water1 covering them close with ,vine-,leaves1 and a ,cover on the ,pan2 keep them in a ,scald1 putting them on and off the ,fire 'till they are green2 then give them a ,boil in the ,water1 drain them on a ,sieve1 and to every ,pound of ,grapes make a thick ,syrup of a ,pound and a ,half of clarify'd ,sugar2 and when the ,syrup is cold1 put in the ,grapes1 and scald them every ,day 'till the ,syrup is thick1 but never let them boil2 then lay them out on ,earthen ,plates1 and sift them very well with ,sugar2 dry them in a ,stove1 and turn and sift them every ,day4 ,to dry ,,barberries4 ,take ,barberries1 stone them1 and tye them in ,bunches1 or loose in ,sprigs1 which you please2 weigh them1 and to every ,pound of ,barberries clarify two ,pound of ,sugar2 make your ,syrup with something more than half a ,pint of ,water to a ,pound of ,sugar2 put the ,barberries into the ,syrup when it is scalding hot2 set it on the ,fire1 and let them just boil2 then set them by1 with a ,paper close to them2 the next ,day make them scalding hot1 doing so for two ,days2 but be sure they never boil after the first ,time2 when they are cold1 lay them out on ,earthen ,plates2 sift them well with ,sugar1 and the next ,day turn them on a ,sieve2 sift them again1 and turn them every ,day 'till they are dry3 ,your ,stove must not be too hot4 ,to preserve ,,barberries4 ,stone the ,barberries in ,sprigs2 and to a ,pound of ,barberries make a ,syrup of a ,pound and a ,half of fine ,sugar1 with half a ,pint of ,water to a ,pound of ,sugar3 ,put the ,barberries in the ,syrup1 and let them have a ,boil2 scald them every ,day for four or five ,days1 but don't let them boil3 ,put them in a ,pot1 and when you use any1 heat the rest1 or they will not keep4 ,to make ,,barberry-,,drops4 ,take a good ,quantity of ,barberries1 strip them off the ,stalks2 put to them a little ,water1 to keep them from ,burning2 boil them1 and mash them as they boil1 till they are very dry2 then rub them through an ,hair ,sieve1 and afterwards strain them through a ,strainer1 that there may be none of the black ,noses in it2 make it scalding hot1 and to half a ,pint of the ,pulp put a ,pound of the sifted ,sugar2 let it scald1 and drop it on ,boards or ,glasses2 then put it in a ,stove1 and turn it when it is candy'd4 ,to make ,,white ,,quince-,,marmalet4 ,pare ,quinces1 and quarter them1 putting as much ,water as will cover them1 and boil them all to ,pieces to make ,jelly2 run it through a ,jelly-bag2 then take a ,pound of ,quince1 pare1 quarter1 and cut out all the ,hard of it2 and to a ,pound of ,quinces put a ,pound and a ,half of ,sugar fine beaten1 and half a ,pint of ,water1 and let it boil 'till it is very clear2 keep it stirring1 and it will break as much as shou'd be2 when the ,sugar is boil'd to be very thick1 almost a ,candy1 put in half a ,pint of ,jelly1 and let it boil very fast 'till it jellies3 ,as soon as you take it off1 put in the ,juice of a ,lemon2 skim it well1 and put it in ,pots or ,glasses3 ,it is the better for having ,lumps in it4 ,to make ,,red ,,quince-,,marmalet4 ,pare the ,quinces1 quarter them1 and cut out all that is hard2 to a ,pound of ,quinces put in a ,pound and a ,half of ,sugar1 and half a ,pint of ,juice of ,barberries1 boil'd with ,water1 as you do ,jelly1 or other ,fruit2 boil it very fast1 and break it very small2 when it is all to ,pieces1 and jellies1 it is enough3 ,if you wou'd have the ,marmalet of a very fine ,colour1 put a few black ,bullace to the ,barberries when you make the ,jelly4 ,to preserve ,,whole ,,quinces4 ,take a ,pound of ,quince par'd and quarter'd1 cut out all the ,hard1 put to it a ,pound of fine ,sugar and half a ,pint of ,water1 and let it boil very fast 'till it is all to ,pieces2 take it off the ,fire1 and break it very well1 that there be no ,lumps in it2 boil it 'till it is very thick and well jelly'd2 then take fine ,muslin1 and put your ,quinces into it1 and tye it up round4 ,this ,quantity will make three ,quinces4 ,set them into three ,pots1 or ,china ,cups1 that will just hold one2 cut off the ,stalk-,end of the ,quince1 and put it in the ,pot or ,cup1 to make a ,dent in the ,quince1 that it may be like a whole ,quince2 let them stand two or three ,days1 that they may be very stiff2 take them out of the ,muslin1 and make a strong ,jelly with ,apples and ,quinces3 ,take two ,pints of ,jelly and two ,pound of ,sugar1 boil it fast 'till it jellies very well2 then put in the ,quinces1 and let them have two or three ,boils to make them hot2 put them in ,pots or ,glasses1 with ,paper close to them4 ,to make ,,quince-,,chips4 ,pare the ,quinces1 and slice them into ,water2 put them into boiling ,water2 let them boil fast 'till they are very tender1 but not so soft as to break them3 ,take them out with a ,skimmer1 lay them on a ,sieve 'till they are well drain'd1 and have ready a very thick ,syrup of clarify'd ,sugar2 put them into as much as will cover them1 then boil them 'till they are very clear1 and the next ,day scald them2 and if you see they want ,syrup1 put in a ,pint more1 but let it be very thick3 ,scald them twice more1 then lay them out on ,earthen ,plates in a ,stove1 sift them well with ,sugar3 ,turn them and sift them 'till they are dry4 ,to make ,,quince-,,paste4 ,pare the ,quinces1 and quarter them2 to a ,pound of ,quince put half a ,pound of ,sugar and half a ,pint of ,water2 boil it fast 'till the ,quinces are all to ,pieces2 then rub it very fine1 'till there be no ,lumps in it1 and put to it a ,pint of ,jelly of ,quince1 boil'd with as much ,water as will cover them1 and run through a ,jelly-bag2 boil the ,quinces ,jelly together1 and to a ,pint of it put a ,pound and a ,quarter of fine ,sugar2 let it scald1 but not boil1 'till the ,sugar is melted2 skim it1 and put it in the ,stove2 turn it when it is candy'd2 twice turning will do4 ,to make ,,quince ,,clear-,,cakes4 ,pare1 quarter1 and boil the ,quince with as much ,water as will cover it1 putting in a little more as it boils1 but not too much2 let it be a very strong ,jelly1 and run it through a ,jelly-bag2 put a ,pound and a ,half of the finest sifted ,sugar to a ,pint of ,jelly2 let the ,jelly boil1 then put in the ,sugar1 and let it scald 'till the ,sugar is melted2 then put it through a ,strainer1 laid in a broad ,earthen ,pan2 fill it in little ,pots1 and when it is hard candy'd1 turn it on ,glasses as other ,clear-,cakes3 ,colour the ,jelly1 if you wou'd have any ,red ,quince ,clear-,cakes1 with the ,jelly of black ,bullace1 and let it boil after the ,red is in1 before you put in the ,sugar4 ,to preserve ,,golden or ,,kentish-,,pippins4 ,boil the ,rind of an ,orange very tender1 and let it lye in ,water two or three ,days2 then make a strong ,jelly with ,pippins1 and run it through a ,jelly-bag4 ,take ,golden-,pippins1 pare them1 and scoop out all the ,coar at the ,stalk ,end3 ,to twelve ,pippins put two ,pound of ,sugar and three ,quarters of a ,pint of ,water1 boil the ,sugar and skim it2 put in the ,pippins and the ,orange-,rind cut into thin ,slices2 let them boil as fast as they can 'till the ,sugar is very thick1 and almost a ,candy2 then put in a ,pint of the ,pippin-,jelly1 and boil them very fast 'till they jelly very well2 then put in the ,juice of a ,lemmon1 give it one ,boil1 and put them in ,pots or ,glasses1 with the ,orange mix'd with them4 ,the ,kentish ,pippins are better in ,quarters than whole4 ,to preserve ,,whole ,,oranges or ,,lemmons4 ,rasp them very thin1 just the ,outside ,rind off2 lay them in ,water twenty four ,hours2 then set them on the ,fire with a good ,quantity of ,water2 let them boil 'till they are very tender2 then put them in cold ,water again1 and let them lye two ,days2 the ,lemmons need not lye but one ,day2 then1 to four ,oranges or ,lemmons put two ,pound of fine ,sugar and a ,pint of ,water2 boil and skim it1 and when it is cold1 put in the ,oranges or ,lemmons1 and let them lye four or five ,days in cold ,syrup2 then boil them 'till they are clear2 set them by in an ,earthen ,pan a ,day or two more2 then boil them again1 and put them in ,jelly1 thus3 ,take ,pippin-,jelly1 and to a ,pint put a ,pound of fine ,sugar2 boil it 'till the ,jelly is very strong2 then heat your ,oranges1 and put them to the ,jelly1 with half their ,syrup2 boil them very fast a ,quarter of an ,hour2 when you take them off the ,fire1 put in the ,juice of two or three ,lemmons2 put them in ,pots that will hold the ,jelly3 ,to four ,oranges you may put one ,pint and a ,half of ,jelly1 and one ,pound and a ,half of ,sugar4 ,lemmons must be done by themselves4 ,sevil ,oranges and ,malaga ,lemmons are best4 ,to dry ,,oranges in ,,knots1 or ,,lemmons4 ,rasp the ,oranges or ,lemmons with a sharp ,knife1 as thin and as small as you can1 and break the ,rasping as little as you can1 that the ,outside ,rind may make but two or three ,knots2 then cut the ,oranges1 and pick out all the ,meat2 and the white ,rind makes another ,sort of ,knots3 ,let both the ,rinds lye two ,days in a ,sieve1 or broad ,pan1 before you boil them1 or they will break2 then put them in cold ,water1 and boil them about an ,hour2 let them drain well from the ,water1 and clarify as much single-refin'd ,sugar as will cover them very well2 when the ,syrup is cold put them in1 and let them stand four or five ,days2 dry them out as you use them2 and when you take any out to dry1 boil them which you leave in the ,syrup4 ,they must be candy'd out thus3 ,take as many as you desire to dry2 the white ,halves must be cut in ,rings1 or ,quarters1 as you like them2 then take as much clarify'd ,sugar as will cover them2 boil them very fast a great while1 'till the ,sugar shall blow1 which you may see1 if you put in a ,ladle with ,holes1 and blow thro'1 you will see the ,sugar fly from the ,ladle2 then take it off1 and rub the ,candy against the ,pan ,sides1 and round the ,bottom1 'till the ,sugar looks ,oily2 then put them out on a ,sieve1 to let the ,sugar run from them2 and as quick as possible lay them in ,knots on another ,sieve2 set them in a ,stove1 they will be dry in an ,hour or two3 ,if you do but a few at a ,time1 the ,syrup you put to them at first will do them out4 ,whole ,oranges or ,lemmons are done the fame ,way1 only boil the whole after they are rasp'd1 and cut a ,hole at the ,top1 and pick out all the ,meat after they are boil'd1 and before they are put in the ,syrup2 and when they are laid on a ,sieve to dry1 put the ,piece in again4 ,to make ,,china ,,chips4 ,cut the ,rind of ,china ,oranges in long ,chips1 but very thin1 and with none of the ,white2 boil them in ,water 'till they are very tender2 then drain them1 and put them into a very thick cold ,syrup of clarify'd ,sugar2 let them lye a ,day or two2 then scald them1 and when they are cold lay them to dry on ,earthen ,plates in a ,stove4 ,sevil ,oranges will do the same ,way1 if you like them with a little ,sugar1 and very bitter4 ,to make ,,orange-,,paste4 ,rasp the ,oranges1 and you may make the ,outside for ,knots2 then cut the ,oranges1 and pick out all the ,meat1 and all the ,stones from the ,meat2 boil the white ,rinds very tender1 drain them well1 and beat them fine2 to a ,pint and half of the ,meat put a ,pound of the beaten ,rind2 mix it well1 make it scalding hot2 then put in three ,pound of fine ,sugar sifted thro' an ,hair ,sieve2 stir it well in1 and scald it 'till the ,sugar is well melted2 then put in the ,juice of three large ,lemmons3 ,put the ,paste in flat ,earthen ,pans1 or deep ,plates2 set it in the ,stove 'till it is candy'd2 then drop it on ,glasses3 ,let what is too thin to drop stand 'till 'tis candy'd again3 ,once turning will dry it4 ,sevil ,oranges make the best4 ,to make ,,orange-,,drops4 ,take about a ,dozen ,oranges1 squeeze out the ,juice1 boil the ,rind very tender1 cut out most of the ,white1 and beat the yellow ,rind very fine2 rub it thro' an ,hair ,sieve1 and to a ,pound of the ,pulp put a ,pound and a ,half of fine ,sugar1 sifted thro' an ,hair ,sieve2 mix it well in1 and put in the ,juice 'till you make it thin enough to drop from a ,tea-,spoon3 ,drop it on ,glasses1 and set it by the ,fire2 let it stand there about two ,hours1 and then put it in a ,stove2 the next ,day turn it3 it will be dry in twenty four ,hours4 ,to make ,,orange-,,marmalet4 ,rasp the ,oranges1 cut out the ,meat1 boil the ,rinds very tender1 and beat them very fine2 then take three ,pound of fine ,sugar and a ,pint of ,water1 boil and skim it2 then put in a ,pound of ,rind1 boil it fast 'till the ,sugar is very thick2 then put in a ,pint of the ,meat of the ,orange1 7the ,seeds being pick'd out7 and a ,pint of very strong ,pippin-,jelly2 boil all together very fast1 'till it jellies very well1 which will be half an ,hour2 then put it in ,pots or ,glasses1 with ,papers close to it4 ,to make ,,orange or ,,lemmon ,,clear-,,cakes4 ,make a very strong ,pippin-,jelly2 when it is run thro' a ,jelly-bag1 take a ,quart of ,jelly1 and the ,meat of three or four ,oranges1 boil them together1 and rub it thro' a ,jelly-bag again2 then take a ,quarter of a ,pint of ,orange-,juice1 a ,quarter of a ,pound of fine ,sugar1 and let it have a ,boil2 then put it into your ,jelly1 but first measure your ,jelly2 put half the ,syrup of the ,oranges to a ,pint of ,juice1 and the ,outside of an ,orange1 boil'd in two or three ,waters1 and shred very fine2 make them scalding hot together2 then to a ,pint of ,jelly take a ,pound and a ,half of ,sugar1 boiling the ,sugar to a ,candy2 then put in your ,jelly1 but not altogether2 because if it all boil in the hot ,sugar1 it will not dry3 ,as soon as it has done boiling1 put in the rest2 set it over the ,fire 'till all the ,candy is well melted2 but take ,care it does not boil2 then fill it in little ,pots1 dry and turn it on ,glasses1 as other ,clear-,cakes4 ,lemmons are done the same ,way4 ,to make ,,pomegranate ,,clear-,,cakes4 ,make a strong ,pippin-,jelly1 and slice a ,lemmon into it1 ,rind and all2 boil it well1 and run it thro' the ,jelly-bag again2 then colour it as you like it3 ,to a ,pint of the ,jelly take half a ,quarter of ,orange-,syrup1 made as for ,orange ,clear-,cakes2 let it have a ,boil together1 and boil a ,pound and a ,half of ,sugar to a ,candy2 put your ,jelly to the ,candy1 a little at a ,time1 'till the ,sugar has done boiling1 then put in all the rest2 scald it 'till the ,candy is well melted1 fill it in ,pots1 and dry it as other ,clear-,cakes4 ,the ,colour is made thus3 ,take as much ,carmine as you can have for ,half-a-,crown1 put to it two ,ounces of ,sugar1 and as much ,water as will wet it2 give it a ,boil1 and then colour your ,jelly with it4 ,to make ,,orange-,,halves1 or ,,quarters1 with the ,meat in them4 ,rasp the ,oranges round and thin1 cut them in ,halves1 pick out the ,meat1 boil the ,halves very tender1 then take half of them1 that are clearest and best1 and put them in a thick cold ,syrup1 as much as will cover them2 the ,syrup must be made with fine ,sugar1 half a ,pint of ,water to a ,pound of ,sugar2 beat the other ,half of the ,rinds very fine2 pick the ,seeds out of the ,meat2 and to a ,pint of the ,meat put half a ,pound of the beaten ,rinds2 scald it very well1 and stir it into a ,pound and a ,half of sifted ,sugar2 scald it 'till the ,sugar is well melted2 put in the ,juice of a ,lemmon or two2 set it in a broad ,earthen ,pan in a ,stove2 when the ,half ,orange-,rinds have lain three or four ,days in the ,syrup1 boil them very fast 'till they are clear1 and the ,syrup very thick2 when they are cold1 lay them out on ,earthen ,plates in a ,stove2 the next ,day1 if you think they have not ,sugar enough on them1 dip them in the ,syrup that runs from them2 they must not have dry ,sugar on them1 but only a ,gloss2 before they are quite dry1 fill them with the ,meat2 set them on a ,sieve1 to dry in a ,stove1 which will be in a ,day or two4 ,to preserve ,,citrons4 ,take the largest ,malaga ,citrons1 cut them in four ,quarters1 scrape the ,rind a little1 but not all the ,yellow off2 cut out all the ,meat2 lay them in ,water all ,night2 then boil them very tender1 and lay them in ,water another ,night2 then drain them very well1 and to three ,pound of ,citron take four ,pound of fine ,sugar and two ,quarts of ,water2 make the ,sugar and ,water just warm1 put in the ,citron1 boil it half an ,hour1 and set it by 'till the next ,day2 then boil it 'till it is very clear1 and put in a ,pound more of ,sugar1 just wet with ,water1 boiling it fast 'till it is melted3 ,put in the ,juice of four ,lemmons1 and put it up in large ,pots4 ,to make ,,citron ,,marmalet4 ,boil the ,citron very tender1 cut off all the yellow ,rind1 beat the ,white very well in a ,tray1 or wooden ,bowl1 shred the ,rind1 and to a ,pound of the ,pulp and ,rind take a ,pound and a ,half of ,sugar and half a ,pint of ,water2 when it boils1 put in the ,citron1 boil it very fast 'till it is clear2 then put in half a ,pint of ,pippin-,jelly1 and boil it 'till it jellies very well2 then put in the ,juice of a ,lemmon3 ,put it in ,pots or ,glasses4 ,to candy ,,orange-,,flowers4 ,take the ,flowers full blown1 pick the white ,leaves1 and put them in ,water an ,hour or two2 then put them into boiling ,water1 letting them boil 'till they are tender2 then drain them from that ,water1 and let them lye in cold ,water1 'till you make a ,syrup of very fine ,sugar1 as much as you think will cover them2 to a ,pound of ,sugar put three ,quarters of a ,pint of ,water2 and when the ,syrup is cold1 put in the ,leaves1 and let them lye all ,night2 scald them the next ,day1 and let them lye in the ,syrup two or three ,days2 then make a ,syrup1 7if you have a ,pound of the ,flowers7 with a ,pound and ,half of fine ,sugar and half a ,pint of ,water2 boil and skim it1 and when it is cold1 drain the ,flowers from the thin ,syrup1 and put them in the ,thick2 let them lye two or three ,days2 then make them just hot1 and in a ,day or two more lay them out on ,glasses3 ,spread them very thin1 sift them with fine ,sugar1 and put them in a ,stove3 ,four or five ,hours will dry them on one ,side2 then scrape them on ,paper with the wet ,side uppermost1 and set them in the ,stove 'till they are almost dry2 then pick them asunder1 and let them be in a ,stove 'till they are quite dry3 ,you may put some of them in ,jelly1 if you like it4 ,to make ,,rock-,,sugar4 ,take a red ,earthen ,pot1 that will hold about four ,quarts1 7those ,pots that are something less at the ,top and ,bottom than in the ,middle7 stick it pretty thick with the ,sticks of a white ,wisk1 a-cross1 one over the other2 set it before a good ,fire1 that it may be very hot against your ,sugar is boil'd2 then take ten ,pound of double-refin'd ,sugar finely beaten1 the ,whites of two ,eggs beaten to a ,froth in half a ,pint of ,water1 and mix it with the ,sugar2 then put to it a ,quart of ,orange-flower-water and three half ,pints of ,water1 setting it on a quick ,fire2 when it boils thoroughly put in half a ,pint of ,water more to raise the ,scum1 and let it boil up again2 then take it off and skim it2 do so two or three ,times1 'till it is very clear2 then let it boil1 'till you find it draw between your ,fingers1 which you must often try1 with taking a little in the ,ladle2 and as it cools1 it will draw like a ,thread2 then put it into the hot ,pot1 covering it close1 and setting it in a very hot ,stove for three ,days3 ,it must stand three ,weeks2 but after the three first ,days a moderate ,fire will do2 but never stir the ,pots1 nor let the ,stove be quite cold3 ,then take it out1 and pour out all the ,syrup1 the ,rock will be on the ,sticks and the ,pot-sides3 set the ,pots in cold ,water1 in a ,pan1 on the ,fire1 and when it is thorough hot all the ,rock will slip out1 and fall most of it in small ,pieces2 the ,sticks you must just dip in hot ,water1 and that will make the ,rock slip off2 then put in a good ,handful of dry ,orange-,flowers1 and take a ,ladle with ,holes1 and put the ,rock and ,flowers in it1 as much as will make as big a ,lump as you wou'd like2 dip it in scalding ,water1 and lay it on a ,tin ,plate2 then make it up in handsome ,lumps1 and as hollow as you can3 ,when it is so far prepar'd1 put it in a hot ,stove1 and the next ,day it will stick together2 then take it off the ,plates1 and let it lye two or three ,hours in the ,stove2 if there be any large ,pieces1 you may make ,bottoms of them1 and lay small ,pieces on them4 ,to make ,,fruit-,,biscuit4 ,scald the ,fruit1 dry it well from the ,water1 and rub it through a ,hair ,sieve2 stir it in a ,pan over a slow ,fire1 'till it is pretty dry2 the stiffer it is1 the better2 then take two ,pound of fine ,sugar1 sifted thro' an ,hair ,sieve1 and a ,spoonful of ,gum-,dragon steep'd very well1 and strain'd1 and about a ,quarter of a ,pound of ,fruit2 mix it well with ,sugar1 beat it with a ,biscuit-,beater1 and take the ,whites of twelve ,eggs1 beat up to a very stiff ,froth2 put in but a little at a ,time1 beating it 'till it is all in1 and looks as white as ,snow1 and very thick2 then drop it on ,papers1 and put it in an ,oven2 the ,oven must be very cool1 and shut up1 to make them rise3 ,the ,lemmon-,biscuit is made the same ,way1 only instead of ,fruit put in the ,juice of three ,lemmons2 less will make two ,pound2 it must have ,juice enough to make it to a ,paste1 and the ,rinds of two ,lemmons grated2 and when it is beaten enough1 put in a little ,musk1 or ,amber1 and drop and bake it as other4 ,to make all ,sorts of ,,sugar-,,paste4 ,sift your ,sugar thro' a ,lawn ,sieve1 then sift some ,starch as fine2 to a ,pound of ,sugar put a ,quarter of a ,pound of ,starch2 make it of what ,colour you please1 into a stiff ,paste2 putting thereto ,gum-,dragon well steep'd in ,orange-,flower-,water2 beat it well in a ,mortar1 and make it in ,knots or ,shells in a ,mould or ,moss1 with rubbing it thro' an ,hair ,sieve3 ,the ,red must be colour'd with ,carmine2 the ,yellow with ,gumboodge1 steep'd in ,water1 and put to the ,gum2 the ,green is made with ,yellow ,gum1 putting to it ,stone-,blue steep'd in ,water2 the ,brown with ,chocolate1 and the ,blue with ,smalt4 ,to make ,,chocolate-,,almonds4 ,take two ,pound of fine sifted ,sugar1 half a ,pound of ,chocolate grated1 and sifted thro' an ,hair ,sieve1 a ,grain of ,musk1 a ,grain of ,amber1 and two ,spoonfuls of ,ben2 make this up to a stiff ,paste with ,gum-,dragon steep'd well in ,orange-,flower-,water2 beat it well in a ,mortar2 make it in a ,mould like ,almonds2 lay them to dry on ,papers1 but not in a ,stove4 ,to make ,,wormwood-,,cakes4 ,sift fine ,sugar thro' an ,hair ,sieve1 and cover it with ,carmine2 wet it more than a ,candy with ,water2 boil it pretty fast 'till it is almost at a ,candy ,height2 then put in about three ,drops of ,spirit of ,wormwood1 and fill it into little ,coffins made of ,cards2 when it boils in the ,coffins it is enough2 you must not boil above half a ,pound at a ,time1 or less3 ,the ,spirit of ,wormwood must be that which looks black1 and as thick as ,oil1 and must have two or three ,boils in the ,cakes after you put it in4 ,to make ,,honeycomb-,,cakes of ,,orange-,,flower-,,violet of ,,cowslips4 ,take about half a ,pound of fine ,sugar1 sifted thro' an ,hair ,sieve1 wet it more than for a ,candy1 with ,orange-,flower-,water1 for the ,orange-,flower-,cakes1 and fair ,water for the other ,cakes2 boil it almost to ,candy ,height1 and then put in the ,leaves of the ,flowers2 boil them a little in the ,candy1 or it will be too thin2 then put it in ,card-,coffins4 ,to make ,,ice ,,almond-,,cakes4 ,beat a ,pound of ,almonds very fine1 with ,rose-,water1 to keep them from ,oiling2 mix them with half a ,pound of sifted ,sugar1 make them up into little long or round ,cakes1 which you like best2 put them in a ,stove or before a ,fire1 'till they are dry on one ,side1 and then turn them2 and when they are dry on both ,sides1 take very fine ,sugar sifted2 to a ,pound take as much ,white of ,eggs as will just wet it2 beat it with a ,spoon1 and as it grows white put in a little more ,egg1 'till it is thin enough to ice the ,cakes2 then ice first one ,side1 and when that is dry before the ,fire1 ice the other3 ,be sure one ,side is dry before you do the other4 ,to make ,,bean',d-,,bread4 ,blanch half a ,pound of ,almonds1 slice them thin the long ,way1 lay them in ,rose-,water all ,night2 then drain them from the ,water1 and set them by the ,fire1 stirring them 'till they are a little dry and very hot2 then put to them fine ,sugar sifted1 enough to hang about them4 7,they must not be so wet as to make the ,sugar like ,paste2 nor so dry1 but that the ,sugar may hang together47 ,then lay them in ,lumps on ,wafer-,paper1 and set them on ,papers in an ,oven1 after ,puffs1 or any very cool ,oven that ,pies have been baked in4 ,to make ,,orange or ,,lemmon-,,puffs4 ,take a ,pound of fine sifted ,sugar1 and grate the ,outside ,rind of two large ,oranges or ,lemmons2 put the ,rind to the ,sugar1 and beat them well together in a ,mortar2 grind it well with a ,pestle1 and make it up to a stiff ,paste with ,gum-,dragon well steep'd2 then beat the ,paste again1 rowl or square it1 and bake it in a cool ,oven1 on ,papers and ,tin-,plates4 ,to make ,,almond-,,paste1 either ,,bitter or ,,sweet3 ,the ,,bitter are ,,ratafea4 ,blanch and beat a ,pound of ,almonds2 put in just ,rose-,water enough to keep them from ,oiling2 then take a ,pound of fine ,sugar1 and boil it to a ,candy2 and when it is almost at a ,candy ,height1 put in the ,almonds2 stir them over a cool ,fire 'till it is a very dry stiff ,paste1 and almost cold1 and set it by 'till it is quite cold2 then beat it well in a ,mortar1 and put to it a ,pound and a ,half of fine sifted ,sugar2 rub it very well together1 and make it up with a ,spoonful of well-steep'd ,gum-,dragon and ,whites of ,eggs1 whip'd to a ,froth2 then squirt it1 and bake it in a cool ,oven2 put into the ,sweet-,almonds the ,rind of a ,lemmon grated1 but none in the ,bitter3 ,if you don't make the first ,paste stiff1 they will run about the ,oven4 ,bake them on ,papers and ,tin-,plates4 ,to make ,,little ,,round ,,ratafea-,,puffs4 ,take half a ,pound of ,kernels1 or ,bitter-,almonds1 beat very stiff1 and a ,pound and a ,half of sifted ,sugar2 make it up to a stiff ,paste with ,white of ,eggs whip'd to a ,froth2 beat it well in a ,mortar1 and make it up in little ,loaves2 then bake them in a very cool ,oven1 on ,paper and ,tin-,plates4 ,to make ,,brown-,,wafers4 ,take half a ,pint of ,milk and half a ,pint of ,cream1 and put to it half a ,pound of brown ,sugar2 melt and strain it thro' a ,sieve2 take as much fine ,flower as will make one half of the ,milk and ,cream very stiff1 then put in the other ,half2 stir it all the while1 that it may not be in ,lumps2 then put in two ,eggs well beaten1 a little ,sack1 some ,mace shred fine1 two or three ,cloves beaten3 ,bake in ,irons4 ,to make ,,almond-,,loaves4 ,beat a ,pound of ,almonds very fine1 mix them well with three ,quarters of a ,pound of sifted ,sugar1 set them over the ,fire1 keep them stirring 'till they are stiff1 and put in the ,rind of a ,lemmon grated2 make them up in little ,loaves1 shake them very well in the ,whites of ,eggs beat to a very stiff ,froth1 that the ,egg may hang about them2 then put them in a ,pan with about a ,pound of fine sifted ,sugar1 shake them 'till they are well cover'd with the ,sugar2 divide them if they stick together1 and add more ,sugar1 'till they begin to be smooth1 and dry2 and when you put them on ,papers to bake1 shake them in a ,pan that is just wet with ,white of ,eggs1 to make them have a ,gloss3 ,bake them after ,biscuit1 on ,papers and ,tin-,plates4 ,to make ,,chocolate-,,puffs4 ,take a ,pound of fine sifted ,sugar1 and three ,ounces of ,chocolate grated1 and sifted thro' an ,hair ,sieve2 make it up to a ,paste with ,white of ,eggs whip'd to a ,froth2 then beat it well in a ,mortar1 and make it up in ,loaves1 or any ,fashion you please4 ,bake it in a cool ,oven1 on ,papers and ,tin-,plates4 ,to make ,,ratafea-,,drops1 either of ,,apricock-,,kernels1 or half ,,bitter1 and half ,,sweet-,,almonds4 ,take a ,pound of ,kernels or ,almonds beat very fine with ,rose-,water2 take a ,pound of sifted ,sugar and the ,whites of five ,eggs beat to a ,froth1 mix them well together1 and set them on a slow ,fire2 keep them stirring1 'till they begin to be stiff2 when they are quite cold1 make them in little round ,drops3 ,bake them after the long ,biscuit1 on ,paper and ,tin-,plates4 ,to make all ,sorts of ,,sugar-,,puffs4 ,take very fine beaten ,sugar1 sifted thro' a ,lawn ,sieve1 make it up into a ,paste1 with ,gum-,dragon very well steep'd in ,rose-,water1 or ,orange-,flower-,water2 beat it in a ,mortar1 squirt it1 and bake it in a cool ,oven4 ,colour the ,red with ,carmine1 ,blue with ,powder-,blue1 ,yellow with steep'd ,gamboodge put into ,gum1 and ,yellow and ,blue will make ,green3 ,bake them after all other ,puffs4 ,sugar the ,papers well before you squirt the ,puffs on ,papers and ,tin-,plates4 ,to make ,,almond-,,paste4 ,lay a ,pound of ,almonds all ,night in ,water1 and warm some ,water the next ,day to make them blanch1 and then beat them very fine with ,rose-,water2 and to a ,pound of ,almonds take a ,pound and a ,quarter of fine ,sugar2 wet it with ,water1 boil it to a ,candy ,height1 and then put to your ,almonds three ,spoonfuls of ,rose-,water1 mix it1 and put it to the ,candy2 set it over the ,fire 'till it is scalding hot1 then put in the ,juice of a ,lemmon and the ,rind grated2 stir it over the ,fire1 and then drop it on ,glass or clean ,boards3 ,put it in a hot ,stove2 twelve ,hours will dry it2 then turn it1 and dry it the other ,side4 ,to make ,,long-,,biscuit4 ,take thirty ,eggs1 7the ,whites of fourteen 7break twenty eight of them2 beat them very well with two ,spoonfuls of ,rose-,water2 then put in three ,pound of sifted ,sugar1 and beat it all the while the ,oven is heating2 then dry two ,pound and a ,quarter of fine ,flower1 let it be cold before you put it in1 and put in the two ,eggs left out2 stir it well1 and drop it4 ,it must have a very quick ,oven4 ,bake it almost as fast as you can fill your ,oven2 the ,papers must be laid on ,tin-,plates1 or they will burn at the ,bottom4 ,this fame ,biscuit was the ,queen's ,seed-,biscuit4 ,put to half this ,quantity half a ,pound of ,caraway-,seeds1 and bake it in large square ,tin-,pans1 buttering the ,pans3 ,it bakes best in a cool ,oven1 after the ,drop-,biscuit is baked4 ,to make ,,spunge-,,biscuit4 ,take the ,yolks of eighteen ,eggs1 beat them well1 the ,whites of nine whip'd to a ,froth1 and beat them well together2 put to them two ,pound and two ,ounces of sifted ,sugar1 and have ready half a ,pint of ,water1 with three ,spoonfuls of ,rose-,water1 boiling hot2 and as you beat the ,eggs and ,sugar1 put in the hot ,water1 a little at a ,time2 then set the ,biscuit over the ,fire1 7it must be beat in a ,brass or ,silver ,pan7 keeping it beating1 'till it is so hot that you can't hold your ,finger in it2 then take it off1 and beat it 'till 'tis almost cold2 then put in a ,pound and ,half of ,flower well dry'd1 and the ,rind of two ,lemmons grated4 ,bake it in little long ,pans butter'd1 and in a quick ,oven3 ,sift ,sugar over them before you put them in the ,oven4 ,to make round ,,biscuit with ,,coriander ,,seeds4 ,take nine ,eggs1 and but four of the ,whites1 beat them very well1 put to them eight ,spoonfuls of ,rose-,water1 and eight of ,orange-,flower-,water2 beat the ,eggs and ,water a ,quarter of an ,hour2 then put in a ,pound of sifted ,sugar1 three ,quarter of a ,pound of fine ,flower well dry'd1 beat this altogether an ,hour and ,half2 then put in two ,ounces of ,coriander-,seeds a little bruis'd3 ,when the ,oven is ready1 put them in little round ,tin-,pans butter'd1 and sift ,sugar over them4 ,a cool ,oven will bake them4 ,to make ,,hartshorn-,,jelly4 ,take half a ,pound of ,hartshorn1 boil it in a ,pipkin1 with six ,quarts of ,spring-,water1 'till consum'd to three ,pints2 let it stand all ,night2 then put to it half a ,pound of fine ,sugar1 some ,cinamon1 ,mace1 and a ,clove or two1 and let it boil again2 then put in the ,whites of eight ,eggs well beaten1 letting it boil up again2 then put in the ,juice of four or five ,lemmons1 and half a ,pint of ,rhenish ,wine2 let it just boil up1 and then run it thro' a ,jelly-bag 'till it is clear4 ,to make ,,lemmon-,,jelly4 ,take four ,lemmons1 rasp the ,rinds into a ,pint and half of ,spring-,water1 let it lye an ,hour2 and then put to it the ,whites of five ,eggs well beaten1 half a ,pound of ,sugar1 and the ,juice of four ,lemmons2 when the ,sugar is melted1 strain it thro' a thin ,sieve or ,strainer2 then take a little ,powder of ,turmerick1 ty'd up in a ,piece of ,muslin1 and lay it in a ,spoonful of ,water 'till it is wet2 then squeeze a little into the ,jelly1 to make it ,lemmon-,colour1 but not too ,yellow3 ,set it over the ,fire1 skim it1 and when you see it jelly1 put it in ,glasses2 if it boil1 it will not be amiss4 ,to make ,,butter',d ,,orange4 ,rasp the ,peel of two ,oranges into half a ,pint of ,water2 put to it half a ,pint of ,orange-,juice1 and six ,eggs1 7but two of the ,whites7 and as much ,sugar as will sweeten it2 strain it1 set it on the ,fire1 and when it is thick1 put in a ,piece of ,butter as big as a ,nut1 keeping it stirring 'till it is cold4 ,to make ,,eringo-,,cream4 ,take a ,quartern of ,eringo's1 cut them small1 and boil them in half a ,pint of ,milk1 'till they are tender2 then put to them a ,pint of ,cream and two ,eggs1 well beaten2 set it on the ,fire1 and let it just boil2 if you don't think it sweet enough1 put in a little ,sugar4 ,to make ,,barley-,,cream4 ,take two ,ounces of ,pearl-,barley1 boil it in four or five ,waters 'till it is very tender2 then rub it thro' an ,hair ,sieve1 and put it to a ,pint of ,cream1 with an ,egg well beaten2 sweeten it1 and let it boil3 ,if you please1 you may leave some of the ,barley whole in it4 ,to make ,,ratafea-,,cream4 ,take ,kernels of ,apricocks1 beat them very fine1 and to two ,ounces put a ,pint of ,cream and two ,eggs2 sweeten it1 set it on the ,fire1 and let it boil 'till 'tis pretty thick3 ,you may slice some of the ,kernels thin1 and put them in1 besides what is beaten4 ,to make ,,almond-,,butter4 ,take half a ,pound of ,almonds finely beaten1 mix them in a ,quart of ,cream2 strain the ,cream1 and get out as much of the ,almonds as you can thro' the ,strainer2 set it on the ,fire1 and when it is ready to boil1 put in twelve ,eggs 7but three of the ,whites7 well beaten2 stir it on the ,fire 'till it turns to a ,curd2 then put in half a ,pint of cold ,milk1 stir it well1 and whey it in a ,strainer3 ,when 'tis cold sweeten it4 ,to make a ,,trifle4 ,take a ,pint of ,cream1 and boil it1 and when it is almost cold1 sweeten it1 and put it in the ,bason you use it in2 and put to it a ,spoonful of ,runnet2 let it stand 'till it comes like ,cheese3 ,you may perfume it1 or put in ,orange-,flower-,water4 ,to make all ,sorts of ,,fruit-,,cream4 ,take your ,fruit1 7scalded7 or ,sweet-meats1 and rub it thro' an ,hair ,sieve1 and boil your ,cream2 and when 'tis cold1 put in your ,fruit1 'till 'tis pretty thick4 ,to make ,,sack-,,posset1 or ,,sack-,,cream4 ,take twelve ,eggs1 7the ,whites of but six7 beat them1 and put to them a ,pint of ,sack and half a ,pound of ,sugar2 set them on a ,fire1 keeping them stirring 'till they turn white1 and just begin to thicken2 at the same ,time on another ,fire have a ,quart of ,cream1 boil and pour it into the ,eggs and ,sack1 give it a ,stir round1 and cover it a ,quarter of an ,hour before you eat it3 ,the ,eggs and ,sack must be heated in the ,bason you use it in1 and the ,cream must boil before you set on the ,eggs4 ,to make ,,blamange4 ,take two ,ounces of ,ising-glass1 steep it all ,night in ,rose-,water2 then take it out of the ,water and put to it a ,quart of ,milk1 and about six ,laurel ,leaves1 breaking the ,leaves into two or three ,pieces2 boil this 'till all the ,ising-glass is dissolv'd1 and the ,milk diminish'd to less than a ,pint2 then put to it a ,quart of ,cream1 letting it boil about half an ,hour2 then strain it thro' a thin ,strainer1 leaving as little of the ,ising-glass in the ,strainer as you can2 sweeten it1 and1 if you like it1 put in a little ,orange-,flower-,water2 put it in a broad ,earthen ,pan1 or ,china ,dish2 the next ,day1 when you use it1 cut it with a ,jagging-,iron in long ,slips1 and lay it in ,knots on the ,dish or ,plate you serve it up in4 ,,lemmon-,,cream made with ,,cream4 ,take a ,pint of ,cream1 the ,yolks of two ,eggs1 and about a ,quarter of a ,pound of ,sugar1 boil'd with the ,rind of a ,lemmon cut very thin2 when it is almost cold1 take out the ,rind1 and put in the ,juice of a large ,lemmon1 by ,degrees1 or it will turn1 keeping it stirring 'till it is quite cold4 ,to make ,,citron-,,cream4 ,take half a ,pound of ,green ,citron1 cut it as thin as possible1 and in small long ,pieces1 but no longer than half an ,inch3 ,put it in a ,pint of ,cream1 with a ,piece of the ,rind of a ,lemmon1 and boil it a ,quarter of an ,hour2 then sweeten it1 put in an ,egg well beaten1 and set it on the ,fire again1 'till it grows thick2 then put in the ,juice of half a ,lemmon1 and stir it 'till 'tis cold4 ,to make ,,pistato-,,cream4 ,take half a ,pound of ,pistato-,nuts1 break them1 and blanch the ,kernels1 and beat all 7except a ,dozen1 that you must keep to slice1 to lay on the ,top of the ,cream7 with a little ,milk2 then put them into a ,pint of ,cream1 with the ,yolks of two ,eggs1 and sweeten it with fine ,sugar3 ,to this ,quantity put a ,spoonful of the ,juice of ,spinage1 stamp'd and strain'd2 set it all over the ,fire1 and let it just boil2 and when you send it up1 put the slic'd ,kernels on the ,top4 ,if you like it thick1 you may put in the ,white of one ,egg4 ,to make ,,clouted-,,cream4 ,take four ,gallons of ,milk1 let it just boil up2 then put in two ,quarts of ,cream1 and when it begins to boil again1 put it in two large ,pans or ,trays1 letting it stand three ,days2 then take it from the ,milk with a ,skimmer ,skimmer full of ,holes1 and lay it in the ,dish you send it up in3 ,lay it high in the ,middle1 and a large handsome ,piece on the ,top1 to cover all the rest4 ,to make a very thick1 raw ,,cream4 ,take two ,trays1 keep them boiling hot2 and1 when you bring your ,milk1 put it in the scalding-hot ,tray1 and cover it with the other hot ,tray2 and the next ,day you will find a very thick ,cream4 ,this must be done the ,night before you use it4 ,to make ,,spanish-,,butter4 ,take two ,gallons of ,milk1 boil it1 and1 whilst boiling1 put in a ,quart of ,cream2 let it boil after the ,cream is in2 set it in two broad ,pans or ,trays1 and let it stand two or three ,days2 then take the ,cream from the ,milk into a ,silver ,pan or wooden ,bowl2 put to it a ,spoonful of ,orange-,flower-,water1 with a perfum'd ,pastel or two melted in it2 and sweeten it a little with sifted ,sugar3 ,then beat it with a ,silver ,ladle or a wooden ,beater1 'till it is stiff enough to lye as high as you wou'd have it3 ,be sure to beat it all one ,way1 and not change your ,hand4 ,to make ,,orange-,,butter4 ,take the ,rind of two or three ,oranges1 and boil them very tender2 then beat them very fine in a ,mortar1 and rub them thro' an ,hair ,sieve2 then take a ,quart of ,cream1 boil it1 and put in the ,yolks of ten ,eggs1 and the ,whites of two2 beat the ,eggs very well before you put them to the boiling ,cream2 stir it all one ,way1 'till it is a ,curd2 then whey it in a ,strainer2 when it is cold1 mix in as much of the ,orange as you think will make it taste as you wou'd have it2 then sweeten it as you like it4 ,to make ,,almond-,,butter4 ,take a ,pint of ,milk1 and about twelve large ,laurel ,leaves1 break the ,leaves in three or four ,pieces2 boil them in the ,milk 'till it is half wasted2 then put in a ,quart of ,cream1 boil it with the ,leaves and ,milk2 then strain it1 and set it on the ,fire again2 when it boils1 put in the ,yolks of twelve ,eggs1 and the ,whites of three1 beating the ,eggs very well2 stir this 'till it is a ,curd2 put in about ,half a ,pint of ,milk1 let it have a boil1 then whey it in a ,strainer4 ,when it is cold1 sweeten it4 ,this tastes as well as that which has ,almonds in it4 ,to make ,,trout-,,cream4 ,have three or four long ,baskets made like a ,fish2 then take a ,quart of new ,milk and a ,pint of ,cream1 sweeten it1 and put in a little ,orange-,flower-,water2 make it as warm as ,milk from the ,cow2 put in a ,spoonful of ,runnet1 stir it1 and cover it close2 and when it comes like a ,cheese1 wet the ,baskets1 and set them hollow2 lay the ,cheese into them without breaking the ,curd2 as it wheys and sinks1 fill them up 'till all is in4 ,when you send it up1 turn the ,baskets on the ,plates1 and give it a ,knock with your ,hand1 they will come out like a ,fish3 ,whip ,cream and lay about them4 ,they will look well in any little ,basket that is shallow1 if you have no long ones4 ,to make ,,almond-,,cream4 ,take a ,quarter of a ,pound of ,almonds1 blanch and beat them very fine1 put them to a ,pint of ,cream1 boil the ,almonds and ,cream1 then sweeten it1 and put it in the ,whites of two ,eggs well-beaten2 set it on the ,fire till it just boils and grow thick4 ,to make ,,raw-,,almond1 or ,,ratafea-,,cream4 ,take a ,quarter of a ,pound of bitter or sweet ,almonds1 which you like best1 blanch and beat them very fine1 mix them with a ,quart of ,cream and the ,juice of three or four ,lemmons2 sweeten it as you like it1 and whip it in a ,tray with a ,whisk2 as the ,froth rises1 put it in a ,hair ,sieve to grow stiff2 then fill your ,bason or ,glasses4 ,to make ,,chocolate-,,cream4 ,take a ,quarter of a ,pound of ,chocolate1 breaking it into a ,quarter of a ,pint of boiling ,water2 mill it and boil it1 'till all the ,chocolate is dissolv'd2 then put to it a ,pint of ,cream and two ,eggs well-beaten2 let it boil1 milling it all the while2 when it is cold1 mill it again1 that it may go up with a ,froth4 ,to make ,,sego-,,cream4 ,take two ,spoonfuls of ,sego1 boil it in two ,waters1 straining the ,water from it2 then put to it half a ,pint of ,milk1 boil it 'till 'tis very tender1 and the ,milk wasted2 then put to it a ,pint of ,cream1 a ,blade of ,mace1 a little ,piece of ,lemmon-,peel1 and two ,eggs1 7the ,white of but one7 sweeten and boil it 'till it is thick4 ,to ,ice ,,cream4 ,take ,tin ,ice-,pots1 fill them with any ,sort of ,cream you like1 either plain or sweeten'd1 or ,fruit in it2 shut your ,pots very close2 to six ,pots you must allow eighteen or twenty ,pound of ,ice1 breaking the ,ice very small2 there will be some great ,pieces1 which lay at the ,bottom and ,top3 ,you must have a ,pail1 and lay some ,straw at the ,bottom2 then lay in your ,ice1 and put in amongst it a ,pound of ,bay-,salt2 set in your ,pots of ,cream1 and lay ,ice and ,salt between every ,pot1 that they may not touch2 but the ,ice must lie round them on every ,side2 lay a good deal of ,ice on the ,top1 cover the ,pail with ,straw1 set it in a ,cellar where no ,sun or ,light comes1 it will be froze in four ,hours1 but it may stand longer2 than take it out just as you use it2 hold it in your ,hand and it will slip out4 ,when you wou'd freeze any ,sort of ,fruit1 either ,cherries1 ,rasberries1 ,currants1 or ,strawberries1 fill your ,tin-,pots with the ,fruit1 but as hollow as you can2 put to them ,lemmonade1 made with ,spring-,water and ,lemmon-,juice sweeten'd2 put enough in the ,pots to make the ,fruit hang together1 and put them in ,ice as you do ,cream4 ,to make ,,hartshorn-,,flummery4 ,take half a ,pound of ,hartshorn1 boil it in four ,quarts of ,water till it comes to one1 or less2 let it stand all ,night2 then beat and blanch a ,quarter of a ,pound of ,almonds1 melt the ,jelly1 mix the ,almonds with it1 and strain it thro' a thin ,strainer or ,hair ,sieve2 then put in a ,quarter of a ,pint of ,cream1 a little ,cinamon1 and a ,blade of ,mace1 boil these together1 and sweeten it3 ,put it into ,china ,cups2 when you use it1 turn it out of the ,cups1 and eat it with ,cream4 ,to make perfum'd ,,pastels4 ,take a ,pound of ,sugar sifted thro' a ,lawn ,sieve1 two ,grains of ,amber-,grease1 one ,grain of ,musk2 grind the ,amber and ,musk very fine1 mix it with the ,sugar1 make it up to a ,paste with ,gum-,dragon well steep'd in ,orange-,flower-,water1 and put in a ,spoonful of ,ben2 beat the ,paste well in a ,mortar1 then roll it pretty thin1 cut the ,pastels with a small ,thimble1 and print them with a ,seal2 let them lye on ,papers to dry2 when they are dry1 put them in a ,glass that has a ,cover1 or in some close ,place1 where they may not lose their ,scent4 ,to burn ,,almonds4 ,take a ,pound of ,jordan-,almonds1 set them before a hot ,fire1 or in an ,oven1 'till they are very crisp2 then take three ,quarters of a ,pound of ,sugar1 one ,ounce of ,chocolate grated1 and a ,quarter of a ,pint of ,water1 and boil these almost to a ,candy2 then put in the ,almonds1 and let them be just hot2 take them off and stir them1 'till the ,sugar grows dry1 and hangs about the ,almonds3 ,put them out of the ,pan on a ,paper1 and put them asunder4 ,to make ,,lemmon-,,wafers4 ,take fine sifted ,sugar1 and put it in ,spoons1 colouring it in every ,spoon of several ,colours2 wet it with ,juice of ,lemmon2 this is to paint the ,wafers4 ,cut little square ,papers1 of very thick but very fine ,paper1 7a ,sheet will make two ,dozen7 then take a ,spoonful of ,sugar1 wet it with ,juice of ,lemmon1 let it be pretty stiff1 hold the ,spoon over the ,fire 'till it grows thin1 and is just scalding hot2 then put a ,tea-,spoonful on the ,paper1 rubbing it equally all over the ,paper very thin2 then paint it of what ,colour you please1 first scalding the ,colours3 ,when you see it grows dry1 pin it at two ,corners of the ,paper2 when they are cold1 and you have made all you design to make1 put them into a ,box1 and set them a ,day or two by the ,fire2 then wet the ,papers1 with your ,fingers dipt into ,water1 on the ,outside2 let them lye a little1 and the ,papers will come off4 ,the ,colours are made thus3 ,the ,red with ,carmine1 the ,blue with ,smalt1 the ,green with ,powder1 call'd ,green-,earth1 and the ,yellow with ,saffron steep'd in ,lemmon-,juice4 ,to candy little ,,green-,,oranges4 ,lay the ,oranges in ,water three ,days1 shifting them every ,day2 then put them into scalding ,water1 keeping them in a ,scald1 close cover'd1 'till they are green2 then boil them 'till they are tender1 and put them in ,water for three ,days more1 shifting the ,water every ,day3 ,make a ,syrup with their ,weight in ,sugar1 ,half a ,pint of ,water to a ,pound of ,sugar2 when the ,syrup is cold put the ,oranges into it2 let them lye two or three ,days1 and then candy them out as other ,oranges4 ,to candy ,,cowslips1 or any ,,flowers or ,,greens in ,,bunches4 ,steep ,gum-,arabick in ,water1 wet the ,flowers with it1 and shake them in a ,cloth1 that they may be dry2 then dip them in fine sifted ,sugar1 and hang them on a ,string1 ty'd cross a ,chimney that has a ,fire in it3 ,they must hang two or three ,days 'till the ,flowers are quite dry4 ,to make ,,caramel4 ,take ,china ,oranges1 peel and split them into ,quarters1 but don't break the ,skin2 lay the ,quarters before a ,fire1 turning them 'till the ,skin is very dry2 then take ,half a ,pound of ,sugar sifted thro' an ,hair ,sieve1 put it in a ,brass or ,silver ,pan1 and set it over a very slow ,fire1 keeping it stirring 'till all is melted1 and looks pretty clear2 then take it off the ,fire1 and put in your ,orange-,quarters1 one at a ,time2 take them out again as fast as you can with a little ,spoon1 and lay them on a ,dish1 that shou'd be butter'd1 or they will not come off3 ,the ,sugar will keep hot enough to do any ,plate full4 ,you may do roasted ,chessnuts1 or any ,fruit in the ,summer1 first laying the ,fruit before a ,fire1 or in a ,stove1 to make the ,skin tough2 for if any ,wet come out1 the ,sugar will not stick to it3 ,it must be done just when you use it1 for it will not keep4 ,to make a good ,,green4 ,lay an ,ounce of ,gumboodge in ,water 'till it is all melted1 ,half a ,quarter of a ,pint of ,water is sufficient2 then take an ,ounce and ,half of ,stone-,blue dissolv'd in a little ,water1 put it to the ,gumboodge when melted2 put to it a ,quarter of a ,pound of fine ,sugar1 and a ,quarter of a ,pint of ,water more1 and let it boil3 ,put a ,spoonful of this to a ,pint of any white ,clear-,cakes1 it will make them a very good ,green4 ,to sugar all ,sorts of small ,,fruit4 ,beat the ,white of an ,egg1 and dip the ,fruit in it2 let it lye on a ,cloth that it may not wet2 then take fine sifted ,sugar1 and rowl the ,fruit in it 'till 'tis quite cover'd with ,sugar2 lay it on a ,sieve in a ,stove1 or before a ,fire1 to dry it well2 it will keep well a ,week4 ,to scald all ,sorts of ,,fruit4 ,put the ,fruit into scalding ,water1 7as much as will almost cover the ,fruit7 set it over a slow ,fire1 keep them in a ,scald 'till they are tender1 turning the ,fruit where the ,water does not cover it2 when 'tis very tender1 lay a ,paper close to it1 and let it stand 'till it is cold3 ,then to a ,pound of ,fruit put ,half a ,pound of ,sugar1 and let it boil 7but not too fast7 'till it looks clear3 ,all ,fruit must be done whole but ,pippins1 and they are best halv'd or quarter'd1 and a little ,orange-,peel boil'd and put in them1 with the ,juice of a ,lemmon4 ,,finis4 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,errata 7,noted by ,transcriber73 ,to make ,honycomb-,cakes of ,orange-,flower-,violet of ,cowslips ,the ,table of ,contents and the body text have identical wording and punctuation4 ,intended reading may be3 ,orange-,flower1 ,violet or ,cowslips a ,quarter of an ,hour will do them after they begin to boil fast text has period 7full stop7 after them ,to preserve ,,apricocks4 text reads ,,apricocrs to a ,pound of ,quinces put in a ,pound and a ,half of ,sugar parts of this line almost unreadable1 some as invisible ,whole ,oranges or ,lemmons are done the same ,way text reads the fame ,way ,the ,spirit of ,wormwood capital ,s 7first letter on page7 printed upside-down ,take thirty ,eggs1 7the ,whites of fourteen 7break twenty eight of them2 punctuation unchanged3 possibly error for3 ,take thirty ,eggs1 the ,whites of fourteen 7break twenty eight of them72 ,the passage appears to mean separate twenty-eight of the thirty eggs1 using fourteen of the whites and all the yolks4 ,the two whole eggs are used later in the recipe4 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