,,the ,,housekeeper's ,,valuable ,,present3 ,,or1 ,lady's ,closet ,companion4 ,,being ,a ,,new ,,and ,,complete ,,art ,,of ,,preparing ,,confects1 ,,according ,,to ,,modern ,,practice4 ,comprized under the following ,parts2 viz4 ,i4 ,different ,methods and ,degrees of boiling and clarifying ,sugar4 ,,ii4 ,methods of preserving various ,fruits in ,syrups1 c4 ,,iii4 ,methods of making ,marmalades1 ,jams1 ,pastes1 c4 ,,iv4 ,methods of making ,syrups1 ,custards1 ,jellies1 ,blanch-mange1 ,conserves1 ,syllabubs1 c4 ,v4 ,methods of preserving various ,fruits in ,brandy4 ,,vi4 ,methods of making a ,variety of ,biscuits1 rich ,cakes1 c4 c4 ,,vii4 ,methods of mixing1 freezing1 and working ,ice ,creams4 ,,viii4 ,methods of preparing ,cordials and made ,wines4 ,with a ,variety of other useful and elegant ,articles4 ---------------------------------------- --- ,,by ,,robert ,,abbot1 ,late apprentice to ,messrs4 ,,negri ,,gunter1 ,confectioners1 in ,berkeley ,square4 ---------------------------------------- --- ,,printed ,,for ,,the ,,author2 ,and sold by ,c4 ,,cooke1 ,no4 #ag1 ,pater-noster ,row2 and all other ,booksellers in ,town and ,country4 ,price #bs4 sewed1 or #bs4 #f;d4 neatly bound4 ---------------------------------------- -------------------------------- ,,preface4 ,,during the course of my apprenticeship with ,messrs4 ,,negri and ,,gunter1 in ,berkeley ,square1 many housekeepers to noblemen and gentlemen1 on special occasions1 were frequently present1 in order to observe our peculiar method of preparing confects4 ,since ,i left ,messrs4 ,,negri and ,,gunter1 ,i have had frequent applications from those persons1 as well as others1 for receipts and information respecting improvements and additions to this art4 ,but being engaged in the service of several noblemen1 and thereby deprived of the opportunity of attending to the numerous applications from respective housekeepers for ,new ,receipts1 ,i determined to form the following ,treatise1 that they might present it to their friends2 and that it might supply the place of personal application1 ,i have comprized in it every article that is necessary to render the reader a proficient in the art4 ,from the nature of my occupation1 and the time necessary to acquire a due knowledge of it1 ,i cannot be supposed qualified to write in a masterly stile2 and am therefore inclined to hope the candid reader will be disposed to overlook any little errors that may be observed in this ,treatise1 considering it not as the production of a scholar1 but the essay of a man1 who has devoted the greater part of his life to the pursuit of the art under consideration4 ,i presume my having served an apprenticeship to men of such eminence in the line of ,confectionary1 and such respectability in their connections as ,messrs4 ,,negri ,,gunter1 that it will be considered as a recommendation of the following sheets2 and as all the ,treatise ,i have seen contain only old and exploded ,receipts1 render it necessary that something new should appear on the subject2 and as the receipts ,i have given are the result of my own practice and experience1 ,i think it will add a sanction to the present undertaking4 ,upon the whole1 as ,i have not omitted any article that can be useful to housekeepers in particular1 and families in general1 ,i trust ,i have not arrogated to myself a right to which ,i have no claim1 in prefixing to my work the title of ,,the ,,housekeeper',s ,,valuable ,,present4 ,r4 ,,abbot4 ---------------------------------------- -------------------------------- ,,contents4 ,,part ,i4 ,page4 ,to clarify sugar #ac ,to boil sugar to the degree called #ad smooth ,to boil sugar to the degree called #ae pearled ,to boil sugar to the degree called blown #ae ,to boil sugar to the degree called #af feathered ,to boil sugar to the degree called #af crackled ,to boil sugar to the degree called #af carmelled ,,part ,,ii4 ,to preserve oranges or lemons whole #ag ,to preserve cherries without stones #ah ,to preserve cherries with stones #ai ,to preserve white pea plums #ai ,to preserve yellow plums commonly called #bj yellow margates ,to preserve damascenes #ba ,to preserve mogul1 or large egg plums #ba ,to preserve whole strawberries #bb ,to preserve barberries in bunches #bc ,to preserve red currants in bunches #bc ,to preserve green gage plums #bd ,to preserve green orange plums #be ,to preserve apricots #be ,to preserve green apricots #bf ,to preserve green gooseberries #bg ,to preserve angelica #bh ,to preserve apricot1 or peach chips #bh ,to preserve figs #bi ,to preserve dried cherries #cj ,to preserve peaches whole #cj ,to preserve pine apple chips #ca ,to preserve pine apples whole #ca ,to preserve medlars #cb ,to preserve pears #cc ,to preserve green leaves #cc ,to preserve green grapes #cd ,to preserve wine sour plums #ce ,to preserve green limes #ce ,,part ,,iii4 ,rasberry jam #cf ,apricot jam #cg ,peach jam #cg ,pine apple jam #ch ,barberry jam #ch ,currant jam #ci ,quince marmalade #ci ,quince paste #ci ,orange marmalade #dj ,strawberry jam #dj ,orange paste #da ,pippin paste knots #da ,scotch marmalade #db ,orgeat paste #db ,almond paste #db ,marshmallow paste #dc ,strasbourgh paste1 or lozenges #dd ,black currant paste #dd ,,part ,,iv4 ,to make capillaire #de ,to make orgeat syrup #de ,to make lemon syrup #df ,currant syrup #df ,marshmallow syrup #dg ,to make rasberry vinegar #dg ,to make grape essence1 or syrup #dh ,to make orange essence #dh ,pine apple syrup1 or essence #di ,to make currant jelly #di ,to candy eringo root #ej ,to candy orange1 or lemon peel #ej ,black currant jelly #ea ,to make a compote of pippins #eb ,compote of oranges #eb ,to make clear cakes of the jelly of any #ec fruit ,calves-foot jelly #ec ,clear orange jelly #ed ,blanch-mange #ed ,ge-mange #ed ,to make lemonade #ee ,to make orgeat for present use #ee ,to make orangeade #ef ,to make orange prawlins #ef ,red burnt almonds #ef ,cedraty essence #eg ,to make a conserve of hips #eh ,conserve of roses #eh ,conserve of orange flowers #ei ,rock candy #ei ,to make gum paste #fj ,mulberry syrup #fj ,,part ,v4 ,cherries in brandy #fa ,apricots in brandy #fa ,peaches in brandy #fb ,mogul plums in brandy #fb ,green gages in brandy #fc ,pears in brandy #fc ,,part ,,vi4 ,savoy biscuits #fd ,spunge biscuits #fe ,palace royal biscuits #fe ,royal heart biscuits #fe ,diet bread cakes #ff ,naple biscuits #ff ,orange heart biscuits #ff ,queen cakes #fg ,champaign biscuits #fg ,fine rusks #fh ,french rusks #fh ,yarmouth cakes #fh ,tunbridge water cakes #fi ,cedraty biscuits #fi ,italian cakes #fi ,common maccaroons #gj ,french maccaroons #gj ,ratafia biscuits #gj ,orange biscuits #ga ,spanish rusks #ga ,merenges #ga ,ginger cakes #gb ,ginger bread nuts #gb ,filbert biscuits #gc ,sweetmeat biscuits #gc ,rock almond biscuits #gc ,syringe biscuits #gd ,italian maccaroons #gd ,milfruit biscuits #gd ,marchpane biscuits #ge ,biscuit drops #ge ,to make a savoy cake #ge ,to make a spunge cake #gf ,to make a plum cake #gf ,to make a rice cake #gf ,to make an almond cake #gg ,to make a ratafia cake #gg ,to make anniseed cakes #gg ,cinnamon drop biscuits #gh ,,part ,,vii4 ,freezing of ice #gi ,to prepare the cochineal for colouring #ha different sorts of ice ,ice creams1 or rasberry ice #ha ,strawberry jam #ha ,apricot ice #hb ,pine apple ice #hb ,barberry ice #hb ,biscuit ice #hb ,pistachia ice #hc ,fresh gooseberry ice #hc ,chocolate ice #hc ,fresh rasberry ice #hd ,fresh strawberry ice #hd ,royal cream #hd ,lemon cream #he ,orange cream #he ,burnt cream #he ,plain ice #he ,coffee ice #hf ,tea ice #hf ,ratafia ice #hf ,vernella ice #hf ,orange ice #hg ,lemon ice #hg ,cedraty ice #hg ,grape ice #hg ,rasberry water #hh ,currant water #hh ,cherry ice #hh ,punch ice #hi ,pear ice #hi ,,part ,,viii4 ,to make raisin alder wine #ij ,orange wine #ia ,damascene wine #ia ,gooseberry wine #ib ,cowslip wine #ib ,birch wine #ic ,rasberry wine #id ,blackberry wine #id ,cherry wine #id ,currant wine #ie ,to make raisin wine #ie ,to make sage wine #if ,to make clear wine #if ,to make mead #if ,to make white mead #ig ,to make milk punch #ig ,to make citron water #ig ,ratafia cordial #ih ,orange flower brandy #ih ,surfeit water #ii ,cinnamon water #ii ,nutmeg water #ajj ,mint water #ajj ,lemon water #ajj ,illustration ---------------------------------------- -------------------------------- ,illustration ,,the ,,complete ,,confectioner4 ------- ,,part ,i4 ,,different ,,methods ,,and ,,degrees ,,of ,,boiling ,,sugar4 ,to clarify ,sugar4 ,,take a pan proportioned in size to the quantity of sugar you intend to clarify3 to thirty pounds of sugar1 put two gallons of water3 whisk the white of an egg in the water1 and set the pan on the fire2 when the sugar begins to boil1 add half a pint of water1 to prevent its boiling over1 and also to raise the scum4 ,having skimmed the sugar till there remains only a small white scum1 totally different from the other1 which is foul and black1 take it off1 and strain it into the pan in which you intend to keep it for use4 ,n4,b4 ,a particular attention to these rules1 respecting the clarifying of sugar1 will greatly conduce to the effect of the directions1 which will be laid down hereafter4 ,to boil ,sugar to the ,degree called ,,smooth4 ,,having first clarified1 put the quantity of sugar required into the preserving pan1 and let it boil over the fire4 ,you will ascertain its having boiled to the degree called smooth1 by the following experiment3 ,dip your finger into the sugar2 then put that finger and your thumb together4 ,if in opening them you see a small thread drawn1 which breaking immediately leaves a drop on the finger1 you may conclude the sugar is boiled to the degree called smooth4 ,to boil ,sugar to the ,degree called ,,pearled4 ,,this method of boiling sugar is thus ascertained3 ,take a little of the sugar when boiling1 between your finger and thumb1 and if on separation a string adheres to both1 it is boiled to the degree called pearled4 ,to boil ,sugar to the ,degree called ,,blown4 ,,let the sugar boil longer than on the former occasion1 and make the following experiment3 ,dip the skimmer into the sugar2 take it out immediately2 and if on blowing strongly through the holes of the skimmer1 little bladders appear1 the sugar is boiled to the degree called blown4 ,to boil ,sugar to the ,degree called ,,feathered4 ,,this is a higher degree of boiling sugar than either of the former4 ,it is proved thus3 ,having dipped the skimmer into the sugar1 and shaken it over the pan1 give it a sudden flirt behind you1 when1 if it flies from the skimmer in particles resembling feathers1 it is boiled to this degree4 ,to boil ,sugar to the ,degree called ,,crackled4 ,,this degree is ascertained in the following manner3 ,the sugar having boiled somewhat longer than on the former process2 dip a skewer into it1 and immediately after into cold water2 if on drawing the sugar from the skewer it snaps like glass1 it is boiled to the degree called crackled4 ,to boil ,sugar to the ,degree called ,,carmelled4 ,,this degree is thus ascertained3 ,having boiled the sugar longer still1 dip a skewer into it1 and immediately after into cold water4 ,if the sugar be boiled to the degree called carmelled1 it will snap the very instant it touches the cold water1 and must be taken off directly1 to prevent burning and discolouration4 ---------------------------------------- -------------------------------- ,,part ,,ii4 ,,methods ,,of ,,preserving ,,fruits c4 ,to preserve ,oranges or ,lemons whole4 ,,having selected the largest and best coloured oranges1 carve them1 cut a round hole in each1 where the stalk grew2 put them into a pan of cold water1 set them over the fire1 and boil them till they become so soft that you may thrust a straw through them1 shifting the water twice during the time of this boiling2 then take them out1 put them into cold water1 and let them remain till they become cold2 after which scoop out the cores with a spoon1 put them again into cold water1 and let them there remain forty-eight hours1 shifting the water during that space four times3 drain them when taken out1 put them into the preserving pan1 cover them with clarified sugar1 and then let them simmer over a fire for about two hours3 proceed in this manner for seven or eight days2 then drain them from the sugar1 and having prepared a fresh quantity boiled to the degree called pearled1 put in the oranges1 and having boiled them for the space of an hour1 set them by for use in an earthen pan1 or put them into glasses1 and cover them with clarified sugar4 ,to preserve ,cherries without ,stones4 ,,for a pound of cherries prepare a pound of sugar boiled to the degree called blown1 into which put the cherries stoned1 and having boiled them well1 set them by till the next day4 ,having then strained the syrup1 add some sugar and about three pints of currant juice to it1 let it boil about half an hour1 put in the cherries1 boil all together1 skim well1 and afterwards set by for use4 ,to preserve ,cherries with ,stones4 ,,having selected the finest morello fruit1 and pricked each cherry with a needle2 put them into a thin clarified sugar1 and let them simmer an hour1 or more1 cautiously avoiding their coming to a boil4 ,proceed thus for two or three days2 then strain the sugar from them1 and having added more sugar with some currant juice1 after a gentle boil and being well skimmed1 set them by for use4 ,to preserve ,white ,pea ,plums4 ,,select your plums before they are too ripe1 slit each of them in the seam1 scald them in clear water till they become tender1 then put them into cold water1 in which having remained a whole night1 drain1 put them into sugar boiled to the degree called pearled1 and having simmered therein twice or thrice a day for two days1 drain the syrup and boil it for an hour1 adding to it about a quart of white currant juice4 ,then put in your plums1 let all boil together1 and when cold they will be fit for use4 ,to preserve yellow ,plums commonly called yellow ,margates4 ,,having made choice of your plums just before they become ripe1 and prepared as much sugar to the degree called blown1 as will handsomely cover them1 put them in1 and giving them a gentle boil1 set them by till next day and give them another boil4 ,the day following drain them1 and having boiled the syrup to the degree called pearled1 put in the plums1 and let all boil together1 when they will be fit for drying1 or putting into pots4 ,n4,b4 ,you may scald and take the skins off the plums before you preserve them4 ,to preserve ,damascenes4 ,,having pricked the intended quantity1 put them into a preserving pan with as much sugar as will cover them2 give them one good boil1 take them off and let them stand a day2 on the morrow1 simmer them four or five times1 and thus let them remain three or four days2 then drain the syrup1 and adding more sugar1 boil it well1 put in the damascenes1 give all a good boil1 skim well and set by for use4 ,to preserve ,mogul1 or large ,egg ,plums4 ,,having pricked your plums1 put them into cold water with three or four handfulls of salt in it1 and there letting them remain four days1 scald them in clear water till they become tender2 put them into a thin sugar1 and give them a gentle boil4 ,this done1 put them by1 and the next day let them simmer1 and so proceed for five or six days1 till you perceive the syrup becomes thick1 when it will be proper to drain and add more sugar2 boil till it is ropy1 then you may put in your plums2 give them a gentle boil and set by for use4 ,n4,b4 ,you must keep the plums under the syrup in your preserving pan by putting a piece of board over them4 ,to preserve whole ,strawberries4 ,,prepare as much sugar as will cover the intended quantity to the degree called blown1 into which put the strawberries2 gently boil and set them by2 the next day drain them and boil the syrup till it becomes ropy or pearled1 then put in the strawberries1 give them a gentle boil1 skim them well1 and put them into pots4 ,n4,b4 ,rasberries are preserved in the same manner2 but it is recommended to put some jelly drawn from gooseberries1 or white currants1 into the syrup4 ,to preserve ,barberries in ,bunches4 ,,having prepared a sufficient quantity of sugar to the degree called blown1 put in the barberries tied in small bunches1 let them boil well1 then skim1 and set them by for use4 ,to preserve ,red ,currants in ,bunches4 ,,prepare as much sugar to the degree called pearled1 as will cover them1 into which put them1 and give them a gentle boil3 then next drain them1 and adding a little more sugar1 and some juice extracted from red currants1 give the whole a good boil2 skim them well1 and they will be fit for use4 ,n4,b4 ,white currants are preserved in the same manner1 adding only white currant juice to the syrup4 ,to preserve ,green ,gage ,plums4 ,,first prick your plums well with a needle1 and having laid them in salt and water1 for eight and forty hours1 scald them in pump water till they become tender1 after which put them in cold water1 and there let them remain till they are cool2 then drain and pack them in single layers in your preserving pan2 and give them a gentle heat once a day1 for three days2 this done1 drain them1 add some more sugar boiled to the degree of what is called pearled2 then put them in and give them a heat1 but not so far as to boil3 proceed in this manner for two or three days1 till you perceive the syrup becomes thick1 then drain them1 strain the syrup1 boil it to a good height1 put in your plums1 give the whole a gentle boil1 set them by in pans1 and they are ready for drying out or putting into jelly4 ,to preserve ,green ,orange ,plums4 ,,the manner is the same as that prescribed with respect to the green gages3 but care must be taken to cover these plums with a paper every time they are heated1 as an effectual means of keeping in the steam and preserving the green hue3 the same method should be observed as to green fruit in general4 ,to preserve ,apricots4 ,,having taken the stones out1 and cut your fruit in halves1 scald them till they are tender1 and put them into cold water3 then drain1 put them into a thin sugar1 give them a gentle heat and set them by3 the next day1 drain the syrup from them1 let it boil well and afterwards put in the fruit3 let the whole simmer well together2 and thus proceed from day to day1 till the apricots are duly prepared1 which may be known from the consistence of the syrup4 ,n4,b4 ,the ,roman apricot is the best to preserve1 and the orange apricot the best for jam4 ,to preserve ,green ,apricots4 ,,take the fruit when you can thrust a pin through the stone3 prick them1 and scald them till they are tender2 then having drained1 and put them into a thin syrup1 let them simmer for half an hour every day1 for a week3 this done1 drain them1 boil some sugar to the degree called blown1 to which add the syrup1 and boiling it well1 put in the fruit2 let all boil together and set by4 ,the next day1 drain it1 boil the syrup higher1 put in the fruit1 and boil till you perceive the syrup hang like a thread from the skimmer3 the fruit are then fit for drying1 or putting in jelly4 ,n4,b4 ,green almonds are preserved in the same manner2 but they should be scalded in soft water to take the down off4 ,to preserve ,green ,gooseberries4 ,,let the gooseberries be gathered before they are ripe1 and scalded till they become yellow3 then put them into cold water1 and having remained twelve hours1 put them into a very thin sugar1 and heat them gently over the fire1 till you perceive they begin to be green2 after which drain the syrup from them1 and boil it to the degree called pearled3 put in your fruit1 and having boiled all together1 set by4 ,proceed in this manner for two1 or three days1 and the gooseberries will be fit for use4 ,to preserve ,angelica4 ,,take the angelica when young1 split it into thin strips1 and having scalded it till it becomes very tender1 string it1 put it into the preserving pan and cover it with sugar2 in this state give it a gentle heat once a day1 for four or five days1 and when you perceive it become quite green1 drain it and add some more sugar3 having boiled it till it becomes ropy1 put in your angelica and boil it up well2 then put it by1 and when it has lain in the syrup about five weeks1 it will be fit to cand4 ,to preserve ,apricot1 or ,peach ,chips4 ,,pare the rind of the fruit into chips of the size of a shilling3 to every pound of chips1 allow a pound and a half of sugar1 in which boil the chips2 and having set them by for two days1 drain them from the syrup1 and boil it to the degree called blown2 then put in the chips1 let them boil well1 and having set them by for a week1 drain and wash them in cold water1 and put them in sieves into the store1 first sifting some sugar on them1 and dry them well4 ,to preserve ,figs4 ,,having pricked your figs through and through1 put them into the preserving pan1 cover them with sugar1 give them a gentle boil1 and set them by4 ,the next day drain them1 and having boiled the syrup1 put in the figs and set them by for two days3 then drain them1 add more sugar to the syrup1 and having boiled it to a high degree1 put in the figs1 and let the whole boil up well together2 proceed in this manner every other day for a week1 by which time the sugar will have penetrated into the fruit3 then drain them1 and boil the syrup till it ropes1 or hangs in strings from the skimmer3 put in the figs1 boil well up1 skim and set them by for use4 ,to preserve dried ,cherries4 ,,stone the ,kentish cherries1 and put as much sugar into the preserving pan1 as will cover them3 having boiled the sugar till it cracks1 put in the cherries1 give them a good boil1 skim1 and set them by in an earthen pan till next day3 then drain1 and put them on sieves in a hot stove1 and turn them2 they will take three days drying1 and when dry1 will keep two or three years4 ,to preserve ,peaches whole4 ,,take the ,newington peaches before they are ripe1 scald them till they are tender1 put them into as much sugar as will cover them1 give them a gentle boil1 and set them by till the next day3 then drain them from the syrup1 which having boiled with an additional quantity of sugar to the degree called blown1 put in the peaches1 and after simmering set them by for a week2 then drain the syrup from them1 and boiling it higher than before1 put in the peaches1 and let all boil gently together for an hour1 by which time1 if you find the sugar has penetrated the fruit1 you may skim and set them by for use4 ,to preserve ,pine ,apple ,chips4 ,,having taken off the outside of the pine apple2 cut it cross-ways into thin slices1 which put in layers into an earthen pan1 sifting sugar over each layer1 let all stand for about ten days1 in which time1 if melted1 put it together into a preserving pan1 and boil it up twice a day for three days1 and set them by for drying4 ,to preserve ,pine ,apples whole4 ,,take the pine apple just before it becomes ripe1 let the top remain on it4 ,having perforated it with a penknife1 scald it till it becomes so tender1 that a straw may be thrust through it4 ,let it then remain in cold water two hours1 and in that state be put into a jar1 with sugar strewed over it1 boiled to the degree called smooth1 and covered close down3 the next day drain the syrup and boil it up1 and in this manner proceed every day1 till the water is extracted from the pine4 ,as the syrup by that means will be rendered thin1 you will add more sugar and boil it up to a high degree1 and set the pine by for a fortnight1 when if you perceive the syrup is thick1 you may depend upon it the pine is properly preserved1 and therefore may take it out of that syrup and put it into a clarified syrup in a glass1 in which it will keep good seven years1 if unaffected by damp or wet4 ,to preserve ,medlars4 ,,having scalded the fruit till the skins are easily taken off2 stone them at the head1 cover them with sugar1 give them a gentle boil1 and let them stand for two days3 then drain them1 and boiling the syrup till it becomes ropy1 put in the medlars1 let all boil up gently1 and set by for use4 ,to preserve ,pears4 ,prick the pears through in six places1 scald them till they are tender1 cut the rind smoothly off1 put them into cold water with some allum in it to keep them white1 and having remained in that state three hours1 shift them into a thin sugar1 and give them a gentle heat every day for three or four days2 then drain them2 and having added some sugar to the syrup1 and boiled it to the degree called pearled1 put in the pears1 and boil all up together3 proceed in this manner1 till the syrup becomes thick1 then colour some of the pears red1 and set them by4 ,to preserve ,green ,leaves4 ,,take grape leaves1 strawberry leaves1 or any other leaves3 let them remain four hours in cold spring water1 then take them out and put them into some sugar1 give them a gentle boil1 take them off1 and set them by for use4 ,n4,b4 ,they are convenient for putting under fruit in plates4 ,to preserve ,green ,grapes4 ,,having selected the largest and best grapes before ripe1 cut a small slit in each1 and scald them2 after remaining two days in the water they are scalded in1 drain1 put them into a thin sugar2 give them a heat over a slow fire1 and thus proceed for three days3 then drain them1 and adding to the syrup some sugar1 boiled to the highest degree of what is called blown1 put in the grapes1 and let all boil up together2 skim well1 and set them by for use4 ,to preserve ,wine ,sour ,plums4 ,,these plums are the best species for preserving1 on account of their tartness1 and should be treated in the same manner as damascenes1 only they will require from their size a longer time in preparation4 ,to preserve ,green ,limes4 ,,having scalded the limes till they are tender1 and taken out the cores1 put them into a thin sugar1 and give them a gentle boil3 then set them by and give them a gentle heat three times for three days1 by which time they will become as green as grass3 having boiled the syrup till it become ropy1 put in the limes1 boil up all together1 and the fruit will be fit for use4 ,n4,b4 ,green walnuts1 or jerkins1 may be treated in the same manner as limes2 and quinces in halves and quarters1 in the same manner as pears2 as there are several species of plums1 and pears1 that will not preserve1 we recommend the following experiments3 put a few plums into a little clarified sugar1 and give them a heat over a gentle fire3 if they seem to melt in the sugar they will not preserve1 if they remain firm they certainly will1 provided you adhere to the rules laid down4 ---------------------------------------- -------------------------------- ,,part ,,iii4 ,,methods ,,of ,,making ,,marmalades1 ,,jams1 ,,pastes1 c4 ,rasberry ,jam4 ,,rub your rasberries through a sieve to a pulp3 then measure it with a pint ladle 7which is exactly a pound7 into your preserving pan3 boil it well1 and stir it all the time to keep it from burning3 to a pound of pulp1 allow three quarters of sugar2 when it has boiled till it becomes tolerably stiff1 put in the sugar sifted fine1 and boil it up well for half an hour3 then put it into pots4 ,apricot ,jam4 ,,boil your apricots to a pulp1 then rub it through a sieve3 to a pound of pulp1 allow a pound of sugar and two ounces of bitter almonds pounded fine3 dry the pulp well over the fire3 then put in the sugar and almonds3 boil all together for about an hour1 and then it will be fit for use4 ,peach ,jam4 ,,proceed with this in the same manner as above1 but allow one pound and a quarter of clarified sugar to a pound of pulp4 ,boil the sugar to the degree called blown1 then put in the pulp1 and boil it till it just drops off the skimmer4 ,n4,b4 ,you should be careful to keep stirring this1 and all other jams1 while they are boiling4 ,pine ,apple ,jam4 ,,cut your pine apple into slices3 cover it with powder sugar1 and let it stand a fortnight2 then pounding it in a mortar till it is fine1 pulp it through a sieve2 to a pound of pulp1 allow half a pound of clarified sugar1 boil the sugar to the degree called blown1 and finish it in the same manner as peach jam4 ,barberry ,jam4 ,,put your barberries into the oven till they become thoroughly hot1 then pass them through a sieve4 ,to a pound of pulp1 allow a pound and a quarter of sugar sifted fine4 ,boil the pulp till one half is consumed1 then put in the sugar1 mix it well1 and put it into pots4 ,currant ,jam4 ,,take the currant pulp when you have strained the liquor from it for jelly4 ,to a pound of pulp1 allow a pound of sifted sugar4 ,boil the pulp well2 then put in the sugar1 and boil it all for about half an hour1 and it will be fit for use4 ,n4,b4 ,the quicker your fire is for all red fruit1 the better will be the colour4 ,quince ,marmalade4 ,,pare your quinces and cover them3 then boil them till tender1 and pulp them through a sieve1 with half the quantity of apples boiled in the same manner4 ,to a pound of pulp1 allow a pound and a quarter of clarified sugar3 boil the sugar to the degree called blown1 then put in the pulp1 and boil it all for about half an hour1 then put it into pots4 ,quince ,paste4 ,,the pulp being prepared in the manner abovementioned2 allow a pound of sugar and boil it till it cracks3 then put in the pulp1 and having boiled it for a quarter of an hour1 put it in pots1 into the stove1 and in about three or four hours you may turn them out2 cut them into quarters1 and dry them4 ,n4,b4 ,you must keep your stove in a temperate heat4 ,orange ,marmalade4 ,,boil the seville orange-peel till it is tender1 and take the white from it2 lay it in water all night1 to take the bitterness off1 then pound and pulp it through a sieve4 ,to a pound of pulp1 allow a pound of the best moist sugar2 boil the pulp till it is near one half consumed1 then put in the sugar2 boil it all together for half an hour1 and put it into pots4 ,strawberry ,jam4 ,,this is made after the manner of the rasberry1 except allowing to a pound of pulp1 one pound of sugar4 ,be careful to boil it stiffer than any other jam4 ,orange ,paste4 ,,pulp your oranges with apple mixed with it4 ,to a pound of pulp1 allow a pound and a quarter of sugar3 boil the sugar till it cracks2 then put in the pulp1 and boil it over a quick fire1 stirring it all the time for about twenty minutes1 then put it into tins made for the purpose1 and dry them in the stove4 ,pippin ,paste ,knots4 ,,boil your apples tender1 and pulp them2 to a pound of pulp1 allowing a pound of sugar3 boil it till it cracks1 then put in the pulp1 and boiling all together for ten minutes1 run it on pewter plates1 put it in the stove1 and when dry1 cut it into strips1 make it up into knots1 and dry them on sieves4 ,n4,b4 ,if you would colour them red1 put in some prepared cochineal4 ,scotch ,marmalade4 ,,when you make your orange marmalade1 put a little by2 then cut some orange-peel into fine strips1 and giving them a boil in a little clarified sugar1 mix them in the marmalade1 and put them into pots4 ,orgeat ,paste4 ,,calcine a pound of ,jordan almonds1 and four ounces of bitter almonds1 with water1 and a little orange flower water3 boil a pound and an half of clarified sugar to the degree called blown1 then put in your almonds1 boil all together for a quarter of an hour1 and put it into pots4 ,almond ,paste4 ,,to a pound of almonds calcined1 allow two pounds of sugar sifted fine2 pound the almonds with a little orange flower and rose water2 put the paste into a preserving pan1 dry it on the fire till it becomes stiff2 put in the sugar and stir it till you perceive it will not stick to your finger2 then put it on a marble1 and roll it up in a lump for use4 ,marshmallow ,paste4 ,,take a pound and a half of gum arabic1 a pound of fine sugar1 and six ounces of marshmallow root2 pound the gum and sugar very fine1 and put them into your preserving pan with half a pint of orange flower water and rose water mixed3 then boil your marshmallow-root in a quart of water1 drain the liquor1 and put that to it3 set it on a slow fire1 and stir it till it becomes in some degree stiff1 then put in the whites of twelve eggs1 and stirring it till it becomes quite stiff1 turn it out on a marble stone1 and1 when cold1 cut it into square pieces1 and put them in boxes4 ,strasbourgh ,paste1 or ,lozenges4 ,,boil a pound of clarified sugar1 and two ounces of honey to a carmel height2 then pour it on a marble stone1 and before it becomes cold mark it in squares1 and when cold break it in pieces1 and keep it in boxes secure from damp4 ,black ,currant ,paste4 ,,boil your black currants to a pulp4 ,to a pound of pulp1 allow half a pound of apple pulp3 dry that on a slow fire1 then put in a pound of sugar boiled to a crack1 mix it well1 then run it on pewter plates1 put it in the stove1 and when dry1 cut it in small square pieces1 and dry them4 ,illustration ---------------------------------------- -------------------------------- ,,part ,,iv4 ,,of ,,syrups1 ,,jellies1 ,,candies1 c4 ,to make ,capillaire4 ,,take twelve pints of clarified sugar2 to which add one pint of good orange flower water1 and the juice of eight good lemons2 set it on a slow fire1 and put in a pint of water with the whites of four eggs whisked3 let it boil1 and skim all the scum that rises1 then strain it through a lawn sieve1 or flannel bag1 and put it into bottles4 ,to make ,orgeat ,syrup4 ,,calcine a pound of blanched ,jordan almonds1 and a few bitter ones1 mixed with a little orange flower water2 then put in two quarts of water1 strain all through a fine lawn sieve1 or cloth2 put what is strained into seven pints of sugar1 boiled to the degree called cracked4 ,let it simmer for ten minutes1 skim it well1 and when cold put it in bottles4 ,to make ,lemon ,syrup4 ,,boil six pints of sugar1 to the degree called blown1 add the juice of twenty good lemons and the rind of two2 clarify in the same manner as the capillaire4 ,n4,b4 ,orange syrup is made in the same manner1 except in allowing to six oranges the juice of two lemons4 ,currant ,syrup4 ,,mash your currants1 and let them be all night over a sieve to drain2 strain the liquor through a flannel bag2 to a pint of liquor1 put a pound and a half of sugar3 boil the sugar to the degree called blown1 then put the liquor in1 and boil all till the scum is entirely off1 and put it into bottles4 ,damascene syrup is made in the same manner4 ,marshmallow ,syrup4 ,,take one pound of marshmallow root1 and put to it a gallon of water2 reduce it on a slow fire to three pints1 then strain it1 and put it into a preserving pan1 with seven pints of sugar1 and three pints of clear water2 clarify in the same manner as capillaire4 ,to make ,rasberry ,vinegar4 ,,extract a liquor from the rasberries1 in the same manner as from currants3 to a pint of liquor1 add two pounds of clarified sugar1 and a pint of the best white wine vinegar3 boil all over a slow fire till the scum is taken off1 and1 when cold1 put it in bottles4 ,to make ,grape ,essence1 or ,syrup4 ,,to half a pound of good dry elder flowers1 put three quarts of boiling water2 let it stand close covered two hours2 then strain it through a lawn sieve1 and put to it the juice of twelve good lemons2 boil ten pints of sugar to the degree called blown2 put in the liquor1 and boil till the scum is entirely off2 then strain it through a lawn sieve1 and put it into bottles4 ,to make ,orange ,essence4 ,,grate half a hundred of oranges1 and put into your preserving pan1 add ten pounds of sugar1 and the juice of the oranges with the juice of twelve lemons4 ,boil all till it becomes tolerably thick1 then put it in a stone jar for use4 ,n4,b4 ,you will find this exceedingly useful in making of ice in the summer time1 when oranges are not to be had4 ,pine ,apple ,syrup1 or ,essence4 ,,drain the syrup from the chips1 and clarify in the same manner as you would a pan of sugar2 put in the juice of a few lemons4 ,to make ,currant ,jelly4 ,,your currants being mashed on the fire1 put them on a sieve all night to drain2 then strain the liquor through a flannel bag3 to a pint of liquor1 allow three quarters of sugar2 boil the sugar to the degree called crackled1 then put in the liquor1 and boil all till it jellies1 which you may know by its hanging in flakes from the skimmer3 be careful to skim it well4 ,n4,b4 ,if your jelly is for glasses1 use half white currants and half red1 and it will not look of too dark a colour4 ,apple jelly1 rasberry jelly1 or jelly from any other fruit1 may be made in a similar manner4 ,to ,candy ,eringo ,root4 ,,take the roots pared and boiled to a proper softness1 and put them into some sugar boiled smooth2 then simmer them three times a day for three days2 let them lay a month in the syrup1 and when you cand them1 boil some sugar to the degree called blown1 and put them into it2 let them remain about five minutes1 and grain the sugar by rubbing it up the sides of the pan1 then take them out1 and lay them on sieves in a gentle stove4 ,to ,cand ,orange1 or ,lemon ,peel4 ,,boil your peel tender1 and take out the inside pith2 lay them in cold water for a whole night1 to take the bitterness off2 pack them one within the other1 in your preserving pan1 cover them with clarified sugar1 and let them boil gently for two hours every day for a week1 then take them out and pack them in a jar1 or cask2 put more sugar to the syrup1 boil it to a good height1 pour it over the peels1 and let them remain full a month2 then drain the syrup from them1 three or four different times1 and they will be fit to cand1 which you may do as follows3 ,take them out of the syrup1 and wash them in warm water2 dry them in the stove1 and put them into as much sugar1 boiled to the degree called blown1 as will cover them3 boil them in the sugar to the same degree2 then grain the sugar1 take the peels out immediately1 put them on a wire sieve1 and when cold1 they are fit for use4 ,candied citron1 orange1 and lemon chips1 are prepared exactly in the same manner4 ,black ,currant ,jelly4 ,,mash your black currants on the fire and pulp them2 to a pound of pulp1 allow a pound of sugar2 boil the sugar till it cracks1 then put in the pulp1 and boil all till it begins to jelly4 ,to make a ,comport of ,pippins4 ,,pare your pippins neatly1 then take the cores out right down the middle1 after that1 scald your pippins till tender1 put then into clarified sugar with a few cloves1 a little mace1 and the rind of a lemon1 with the juice of four3 let them simmer very gently for two hours1 and when cold2 they are fit to serve up to table4 ,pears are done in the same manner1 and you may colour them1 as you do preserved quinces4 ,comport of ,oranges4 ,,carve your oranges neatly1 cut them into eight parts1 scald them tender1 put them into clarified sugar with the juice of three or four oranges1 let them simmer gently for two hours1 then add half a pint of mountain wine1 and when cold serve them up to table4 ,to make ,clear ,cakes of the ,jelly of any ,fruit4 ,,to half a pint of jelly1 allow six ounces of sugar to a high degree of blown1 then put in the jelly1 and let it simmer but not boil2 skim it well1 put it into pots1 and dry it in the same manner as quince paste4 ,calves-,foot ,jelly4 ,,take two calves-feet ready cleaned1 put to them six quarts of water2 boil it on the fire till it is reduced to three1 then strain1 and put to it the juice of twelve lemons1 the whites of eight eggs1 a little cinnamon1 a few corianders1 and a little sugar2 whisk all together1 set it on the fire1 and let it boil with half a pint of mountain in it1 then strain it three times through a jelly bag1 and put it in glasses4 ,clear ,orange ,jelly4 ,,rasp the rind of your oranges1 and squeezing six or eight oranges1 and the juice of three lemons with four ounces of isinglass1 whisk the whites of five eggs among it1 and let it boil1 then strain it through a lawn sieve1 put it into moulds2 allow to this quantity1 six ounces of sugar4 ,blanch ,mange4 ,,pound four ounces of almonds with a few bitter ones1 and a little orange flower water1 fine2 mix them in a pint of cream1 and half a pint of milk1 put in six ounces of isinglass1 and a quarter of a pound of sugar2 boil all together till the isinglass is consumed1 then strain1 and put it into moulds4 ,ge ,mange4 ,,squeeze the juice of six oranges1 and rasp the rinds of two1 put it into a pint and a half of cream1 with a little sugar1 add to that about four ounces of isinglass2 boil it till it is dissolved1 put in a little saffron as it is boiling1 and set it by in moulds4 ,to make ,lemonade4 ,,to half a pint of clarified sugar1 put the juice of five lemons1 and rasp the rind of one1 add to this a pint of spring water1 then pass it through a lawn sieve1 and set it by for use4 ,to make ,orgeat for present ,use4 ,,pound four ounces of blanched almonds very fine1 with a few bitter ones1 and a little water1 mix with that a quart of clear spring water1 and a table spoonful of orange flower water3 sweeten to your palate1 and strain it through a lawn sieve for use4 ,to make ,orangeade4 ,,to half a pint of sugar1 put the juice of five oranges and two lemons3 rasp the rind of one orange1 add a pint of clear water1 and strain it off for use4 ,to make ,orange ,prawlins4 ,,quarter your oranges1 take the white out of the rind2 cut them into thin strips1 put them into your preserving pan1 with just sufficient sugar to cover the bottom of the pan3 let them boil till you perceive the sugar becomes thick1 then take them off and stir them till the sugar grains and sticks to them4 ,lift the loose sugar from them1 and set them by for use4 ,n4,b4 ,lemon prawlins and orange flowers are prepared exactly in the same manner4 ,red ,burnt ,almonds4 ,,take a pound of the best ,jordan almonds1 put them into a round bottom preserving pan1 with a pint of clarified sugar1 let it boil till the sugar comes to the degree called blown1 and the almonds begin to crack3 then take them off1 and stir till they begin to cool2 when the almonds clog to the sugar2 lift the loose sugar from them1 put in a pint of clarified sugar with the loose sugar1 and boil it till it cracks2 then put in the almonds1 and stir them as before3 sift them and part those that are coupled1 boil a pint more of clarified sugar till it cracks1 put in the almonds1 and stir them till the sugar clings round them2 then1 put in a gill of cochineal1 and shake them over the fire till they become dry3 sift them1 and put them in a gentle stove for two or three hours4 ,brown burnt almonds are prepared in a similar manner4 ,cedraty ,essence4 ,,weigh a pound of cedraty essence1 boil seven pints of clarified sugar to the degree called blown1 then put in the essence1 and the juice of twenty lemons3 boil all together for about half an hour2 skim it well1 and when cold1 put it into bottles4 ,to make a ,conserve of ,hips4 ,,take two pounds of hips1 stone them and lay them a whole night in spring water2 then pound them to a mash1 and put them into three pints of clarified sugar1 boiled to the degree called blown3 give all together a good boil1 and set them by for use4 ,conserve of ,roses4 ,,take a quarter of a pound of damask rose leaves1 beat up a pound of coarse sifted sugar1 with the whites of three eggs1 put in the rose leaves1 and mix them2 then roll them up in small balls on paper1 and set them in the stove to dry4 ,n4,b4 ,you may put in a little cochineal to colour it4 ,conserve of ,orange ,flowers4 ,,boil a pint of sugar to a high degree1 put in a quarter of a pound of orange flowers2 boil it to the same degree again1 then rub the sugar till it grains2 pour it immediately on a marble stone1 and when cold1 break it into pieces4 ,rock ,candy4 ,,take different shapes1 cut out of gum paste1 or you must candy pippin paste knots2 let them be very dry1 then put them in a square tin box in layers1 with a wire between each layer2 fill the tin up with sugar1 boiled to a strong degree2 set it in the hot stove2 the next day1 drain it1 take them out and put them on sieves in the stove to dry4 ,n4,b4 ,in this manner you may candy violets1 or any other flower2 but be careful they are very dry1 else they will not take the sugar4 ,to make ,gum ,paste4 ,,take some gum tragant1 and soak it in water1 then squeeze it through a cloth1 put it into the mortar1 and pound it with fine sugar1 sifted fine2 then take it out1 and mix it up with sugar till it becomes stiff4 ,mulberry ,syrup4 ,,squeeze your mulberries3 to a pint of fruit1 put a pound of sugar2 let it dissolve all night1 then boil it up to a good height1 with the juice of four lemons2 skim it well1 and put it in bottles for use4 ,illustration ---------------------------------------- -------------------------------- ,,part ,v4 ,,fruits ,,in ,,brandy4 ,cherries in ,brandy4 ,,put your cherries into jars1 and to a quart of ,french brandy1 allow half a pint of clarified sugar3 mix your sugar and brandy1 cover the cherries with it1 let them stand a month1 then fill the jars again1 and cover them up for use4 ,n4,b4 ,the morello cherries are the most proper1 and you may infuse rasberries1 or mulberries1 in the same manner4 ,apricots in ,brandy4 ,,take a pan and half1 fill it with pump water1 put in a little clarified sugar2 then put in your apricots1 and scald them till tender2 put them into cold water with a piece of allum in it2 let them lay in that state for two hours till quite cold2 put them in jars1 and cover them with white ,french brandy3 to two quarts of brandy1 allow three pints of clarified sugar4 ,peaches in ,brandy4 ,,wipe the down off your peaches1 prick them with a small knife in three places1 scald them in some water1 with the juice of three or four lemons in it2 then take them out1 put them in jars1 and cover them with white brandy3 to two quarts of brandy1 put three pints of clarified sugar4 ,mogul ,plums in ,brandy4 ,,take your mogul plums when they are half preserved1 drain them dry1 put them in jars and cover them with brandy4 ,to a quart of brandy1 allow half a pint of clarified sugar4 ,green ,gages in ,brandy4 ,these are prepared in the same manner as any green plum4 ,pears in ,brandy4 ,,scald your pears tender1 with some lemon juice in the water3 put them into cold water and pare the rind off2 lay them in allum and water all night1 to keep them white2 then drain and put them into jars3 to a quart of brandy1 allow a pint of clarified sugar4 ,illustration ---------------------------------------- -------------------------------- ,,part ,,vi4 ,,methods ,,of ,,making ,,biscuits ,,and ,,cakes4 ,it is here necessary to premise that particular care must be taken to keep the utensils entirely free from grease of any kind3 and the flour and sugar quite dry1 as in case of neglect you cannot make good biscuits4 ,savoy ,biscuits4 ,,take one pound and a half of sugar1 one pound and two ounces of flour1 and twenty four eggs3 separate the yolks from the whites1 beat the yolks and sugar together with a spoon3 whisk the whites up stiff1 and mix with the yolks2 whisk it all on a slow fire till warm1 then take it off and whisk it till cold2 mix in the flour1 and drop them through a funnel made for the purpose4 ,n4,b4 ,they require a hot oven1 and you should sift a little sugar over them1 just before you put them in4 ,spunge ,biscuits4 ,,take one pound of sugar1 and three quarters of flour1 and mix in the same manner as the savoy biscuits3 these will not require so hot an oven as the former4 ,palace ,royal ,biscuits4 ,,are made in the same manner as savoy biscuits1 and are baked in small paper boxes4 ,royal ,heart ,biscuits4 ,,to a pound of almonds beat fine1 put a pound and a half of sugar1 half a pound of flour1 sixteen whole eggs1 and twelve yolks4 ,beat the sugar and almonds up well by degrees with the eggs2 then put in the flour1 and set it into moles1 they will require a gentle oven4 ,diet ,bread ,cakes4 ,,take one pound of moist sugar1 one pound and a quarter of flour1 and seven eggs3 let your sugar boil with better than half a pint of water2 then whisk your eggs and sugar up well3 take it off1 and whisk it till it is cold1 then mix in your flour1 and put it into moles4 ,naple ,biscuits4 ,,are made in the same manner as diet bread1 but add a little more flour4 ,orange ,heart ,biscuits4 ,,take one pound and a half of sugar1 three quarters of a pound of flour1 one pound and a half of yolks of eggs1 eight preserved orange peels1 and two ounces of almonds2 pound your peels and almonds fine1 then beat it up and proceed in the same manner as in making the royal heart biscuits4 ,queen ,cakes4 ,,take one pound and a quarter of flour1 one pound of sugar1 and one pound of butter1 a quarter of a pound of currants1 and eight eggs3 cream your butter1 and beat it up with the eggs and sugar1 then put in the flour and currants4 ,champaign ,biscuits4 ,,take the whites of eight eggs with some flour1 and half a pound of butter2 beat the eggs and sugar together3 melt the butter1 and beat it up2 then put in the flour and a few carraway seeds3 fold a paper up in the form of a fan1 and drop them in the ridges3 they will require a hot oven4 ,fine ,rusks4 ,,make a good diet bread paste1 bake it in long tins2 when cold1 cut it in slices1 and brown them in the oven3 put a few carraway seeds in the paste4 ,french ,rusks4 ,,take three pounds of sugar1 four pounds of flour1 and two pounds of yolks of eggs3 beat the sugar and yolks together1 then mix in the flour1 and roll it up in long rolls2 bake it1 and when cold1 cut it into thin slices4 ,yarmouth ,cakes4 ,,take one pound and a half of flour1 one pound of sugar1 and one pound of butter1 six ounces of currants1 and six eggs3 beat the eggs and sugar together1 melt the butter1 and mix it and the flour up to stiff paste3 part it half for plums1 and half for seed2 then roll it out1 cut it into round shapes1 and bake them in a gentle oven4 ,tunbridge ,water ,cakes4 ,,take one pound of flour1 one pound of butter1 three quarters of a pound of sugar1 half a pint of cream1 and four eggs3 mix the eggs1 sugar1 and cream together1 put in the butter melted1 and beat it up well2 then mix in the flour1 and a few carraway seeds1 roll the part out quite thin2 cut it into round cakes1 and bake them in a slow oven4 ,cedraty ,biscuits4 ,,take one pound and three quarters of sugar1 half a pound of yolks1 and three quarters of a pound of butter3 mix these together1 then roll them up with as much flour as is necessary to stiffen it3 make them into round rings1 and bake them4 ,italian ,cakes4 ,,take the whites of twelve eggs with some flour and sugar2 whisk the eggs and sugar over the fire1 till hot2 then take it off1 and whisk it till it is quite cold1 and put in the flour3 drop them in round cakes on paper1 and bake them4 ,common ,maccaroons4 ,,take one pound of almonds1 one pound of sugar1 and the whites of ten eggs1 and a little rose water3 pound your almonds with the whites1 and rose water2 then mix in the sugar1 and lay them out on wafer paper4 ,french ,maccaroons4 ,,to a pound of almonds1 allow two pounds of sugar mixed in the same way1 and laid out in the same manner4 ,ratafia ,biscuits4 ,,take half a pound of sweet almonds1 and half a pound of bitter3 pound them fine1 mixed with whites of eggs1 then add two pounds and a half of sugar2 beat it up well with whites of eggs1 then drop them on paper1 and bake them in a slow oven4 ,orange ,biscuits4 ,,mix one pound of almonds1 with two pounds of sugar in the same manner as ratafia biscuits2 but rasp the rind of eight ,china oranges among it1 and drop them in small drops4 ,lemon biscuits are made in the same manner4 ,spanish ,rusks4 ,,take half a pound of yolks1 half a pound of sugar1 and half a pound of flour2 two ounces of butter1 two lemons rasped1 and a glass of brandy3 mix all together1 then roll it up stiff1 and make it in rings1 and bake them4 ,merenges4 ,,take a pint of sugar1 and the whites of six eggs2 boil the sugar to the degree called blown1 then grain it1 and mix in the whites whisked stiff3 lay them out in oval shapes1 and brown them in the oven1 put a piece of barberry jam in between1 and put two halves together4 ,ginger ,cakes4 ,,take one pound of butter1 three pounds of flour1 one pound of sugar2 a pint of cream1 and five eggs3 beat the eggs1 cream1 and sugar together2 melt the butter and put it in1 then mix in the flour with a few carraway seeds1 and six ounces of ginger2 roll them thin1 and bake them in a slow oven4 ,ginger-,bread ,nuts4 ,,to five pounds of flour1 put six pounds of treacle1 one pound and a half of sugar1 and a pound and a half of butter3 rub the butter with the flour and sugar1 then mix it up with the treacle2 and put in six ounces of ginger1 and four ounces of pimento1 and drop them in drops4 ,they will require a slow oven4 ,filbert ,biscuits4 ,,take a pound of nut kernels2 let them be exceeding dry1 pound them fine1 with the whites of eggs2 mix in two pounds of sugar1 beat the paste up with whites of eggs4 ,drop them out in small drops4 ,sweetmeat ,biscuits4 ,,take a pound of sugar1 a pound and a half of flour1 the yolks of twenty eggs1 with half a pound of almonds2 pound the almonds fine with the yolks3 mix in the sugar1 and beat it up well1 then mix in the flour1 bake it in a square cake1 afterwards ice it3 cut it into shapes1 and put orange peels on them4 ,rock ,almond ,biscuits4 ,,cut your almonds very fine3 to a pound of which1 allow four ounces of sugar1 and the whites of six eggs2 whisk the eggs stiff1 then put in the sugar and almonds2 set them in lumps on wafer paper1 and bake them in a very slow oven4 ,syringe ,biscuits4 ,,to a pound of almonds1 allow four pounds of sugar3 pound the almonds fine1 mixed with whites of eggs2 then put in the sugar1 mix it into a stiff paste2 then push it through your jumbal mould1 and form it into different shapes4 ,italian ,maccaroons4 ,,to a pound of almonds1 allow two pounds and a quarter of sugar3 mix it all in the same manner as ratafia biscuits4 ,drop it on wafer paper1 and put some almonds cut small on the top of every drop4 ,milfruit ,biscuits4 ,,cut some almonds small1 and colour some of the pieces red2 then cut some orange-peel small1 and mix them together3 dip them in icing1 and lay them on wafer paper1 in the shape of rock biscuits4 ,marchpane ,biscuits4 ,,beat a pound of almonds in a mortar1 with a little rose water1 and the whites of four eggs3 mix in a pound of sugar1 roll it out1 and put two pieces together1 with some rasberry jam between3 ice it1 and cut it into different shapes2 bake them in a slow oven4 ,biscuit ,drops4 ,,to a pound of sugar1 allow a pound and a quarter of flour1 and eight eggs3 mix them in the same manner as spunge biscuits2 drop them on wafer paper4 ,common savoys are made in the same manner4 ,to make a ,savoy ,cake4 ,,take the whites of six eggs1 with some flour and sugar2 beat the yolks and sugar together3 mix it with the whites whisked stiff1 then put in the flour1 and bake it in a gentle oven4 ,to make a ,spunge ,cake4 ,,take the whites of six eggs in sugar1 and the weight of four eggs in flour2 mix it up in the same manner as a savoy cake4 ,to make a ,plum ,cake4 ,,to two pounds of flour1 allow two pounds of sugar1 two pounds of butter1 and sixteen eggs3 cream the butter1 and beat it all up together2 then mix in a pound of currants4 ,n4,b4 ,seed ,cake is made in the same manner4 ,to make a ,rice ,cake4 ,,to a pound of sugar1 allow a pound of flour1 and half a pound of rice pounded fine1 and ten eggs3 mix it up exactly in the same manner as diet-bread4 ,to make an ,almond ,cake4 ,,to half a pound of almonds1 allow half a pound of sugar1 and the yolks of sixteen eggs2 beat it up well1 then put in three whole eggs1 and mix in six ounces of flour4 ,n4,b4 ,it will require a slack oven4 ,to make a ,ratafia ,cake4 ,,to a pound of sugar1 allow three quarters of a pound of flour1 and four ounces of bitter almonds pounded fine3 mix it up with fourteen eggs1 in the same manner as a savoy cake4 ,to make ,anniseed ,cakes4 ,,to half a pound of sugar1 allow a pound of flour1 three whites of eggs1 and half a pound of butter3 mix all these ingredients together with a little cream1 then put in two ounces of anniseeds1 roll it very thin1 and cut it into round cakes4 ,cinnamon ,drop ,biscuits4 ,,to a quarter of a pound of sweet almonds1 allow half a pound of sugar3 pound the almonds fine with whites of eggs1 put in a little cinnamon essence1 or a little cinnamon pounded fine2 then drop them on paper in small drops1 and bake them in a slow oven4 ,illustration ---------------------------------------- -------------------------------- ,,part ,,vii4 ,,of ,,ice ,,creams1 ,,and ,,the ,,proper ,,methods ,,of ,,mixing1 ,,freezing1 ,,and ,,working ,,them4 ,freezing of ,ice4 ,,have ready a freezing pot in ice and salt2 put in your ice cream1 cover the pot1 keep turning it till the water comes round the pot2 then open it and scrape it down3 continue turning it1 and scraping it down as it freezes1 till it becomes quite hard and smooth4 ,if an ice cream is mixed too rich1 put in a little more cream3 if it is poor1 put in some more jam4 ,if a water ice is mixed too rich1 it will require some more water3 if it is too poor1 put in some clarified sugar4 ,if an ice is poor1 the first time you scrape it down1 it will feel quite rough and hard3 on the contrary1 if an ice is too rich1 it will not freeze at all4 ,all fruit ices that are put into the shapes of fruit1 should have a paper round the moulds1 just as you put them in the ice3 let them lay in ice and salt for an hour4 ,n4,b4 ,before you turn your ices out1 take care to make the water come up the sides of the tub1 and in turning them out1 put your moulds just into hot water1 and then out again2 then the ice cream will come out easily4 ,n4,b4 ,all ices that are in the shape of fruit1 should be coloured according to the fruit they represent4 ,to prepare the ,cochineal for colouring different ,sorts of ,ice4 ,,to an ounce of cochineal pounded fine1 allow a quart of clear river water3 let it boil1 then put in the cochineal with a table spoonful of pounded rock allum1 and the same quantity of cream of tartar2 if it seems to be a purple colour1 add a little more cream of tartar1 let it all boil for two minutes1 then strain it into a bottle for use4 ,ice ,creams1 or ,rasberry ,ice4 ,,to six ounces of rasberry jam1 allow three quarters of a pint of cream1 mix it well2 then pass it through a sieve1 and colour it4 ,strawberry ,jam1 ,,is mixed the same way1 allowing the juice of two lemons4 ,apricot ,ice4 ,,to four ounces of apricot jam1 allow three quarters of a pint of cream1 and a few bitter almonds pounded1 the juice of two lemons1 and a tea spoonful of cochineal2 pass it all through a sieve for use4 ,pine ,apple ,ice4 ,,to four ounces of pine apple jam1 put a table spoonful of pine apple syrup1 and three quarters of a pint of cream1 and pass it through a sieve1 with the juice of two lemons4 ,barberry ,ice4 ,,to half a pound of barberry jam1 put three quarters of a pint of cream3 pass it through a hair sieve1 and colour it4 ,biscuit ,ice4 ,,to four yolks of eggs1 allow three quarters of a pint of cream1 three ounces of spunge biscuits1 a little cinnamon1 and four ounces of sugar3 stir it all on the fire1 till it begins to thicken1 then pass it through a sieve4 ,pistachia ,ice4 ,,to three yolks of eggs1 allow three quarters of a pint of cream1 two ounces of pistachia kernels pounded fine1 and four ounces of sugar3 boil your yolks and cream1 put in your kernels pounded1 then colour it green1 and pass it through a sieve4 ,fresh ,gooseberry ,ice4 ,,scald half a pint of gooseberries tender1 and pass them through a hair sieve2 mix in four ounces of sugar1 and three quarters of a pint of cream4 ,chocolate ,ice4 ,,melt three ounces of chocolate on the fire1 then take three yolks of eggs1 two ounces of sugar1 and three quarters of a pint of cream2 and boil it till it thickens1 then put in the chocolate1 and pass it through a sieve4 ,fresh ,rasberry ,ice4 ,,take half a pint of fresh rasberries1 pass them through a sieve1 with the juice of two lemons2 mix in half a pint of cream1 and four ounces of sugar2 then colour it4 ,fresh ,strawberry ,ice1 ,,is prepared in the same manner4 ,royal ,cream4 ,,to four eggs1 allow three quarters of a pint of cream1 a little cinnamon1 four ounces of sugar1 and a few coriander seeds3 boil it all till it begins to thicken1 then pass it through a sieve4 ,lemon ,cream4 ,,to five yolks of eggs1 allow three quarters of a pint of cream1 four ounces of sugar1 and the rind of a lemon cut thin3 boil it all till it thickens1 then pass it1 with the juice of four lemons1 through a sieve4 ,orange ,cream1 ,,is prepared in a similar manner4 ,burnt ,cream4 ,,take a little sugar and burn it on the fire in a dry stew pan2 have ready a good royal cream1 and mix in the burnt sugar4 ,n4,b4 ,this cream you may either freeze1 or put it under a crocant4 ,plain ,ice4 ,,take half a pint of the best cream you can get2 whisk it in your freezing pot till stiff1 then put in a little clarified sugar1 and freeze it4 ,coffee ,ice4 ,,to four whites of eggs1 put three ounces of sugar1 three quarters of a pint of cream1 and an ounce of whole coffee2 boil it all till it thickens1 then pass it through a sieve for freezing4 ,tea ,ice1 ,is prepared in the same manner4 ,ratafia ,ice4 ,,to three eggs1 allow four ounces of sugar1 two ounces of ratafia biscuits1 and three quarters of a pint of cream2 boil it all till it thickens1 then pass it for use4 ,vernella ,ice4 ,,to four eggs1 allow three ounces of sugar1 and half a pint of cream1 put in half an ounce of vernella2 boil it till it thickens1 then pass it4 ,n4,b4 ,,all ice creams that are mixed over the fire1 should be stirred1 to prevent their sticking to the bottom of the pan4 ,,water ,,ices1 ,,pints ,,each4 ,orange ,ice4 ,,to half a pint of clarified sugar1 allow the juice of five oranges1 and two lemons3 rasp the rind of two oranges1 mix it all with a quarter of a pint of water1 and pass it through a lawn sieve4 ,lemon ,ice4 ,,to half a pint of clarified sugar1 allow the juice of six lemons1 and the rind of one3 mix it with a quarter of a pint of water1 and pass it through a lawn sieve4 ,cedraty ,ice4 ,,to a gill of cedraty essence1 allow the juice of four lemons1 a quarter of a pint of clarified sugar1 and the same quantity of water1 pass it through a lawn sieve4 ,grape ,ice4 ,,make a good lemon ice2 then mix in a gill of grape essence1 and pass it through a lawn sieve4 ,rasberry ,water4 ,,to three quarters of a pound of jam1 allow a pint and a quarter of water1 and the juice of two lemons2 pass it through a hair sieve1 and colour it4 ,currant ,water4 ,,take a quart of fresh currants2 rub them through a sieve1 mix it with a quarter of a pint of clarified sugar1 and the same quantity of water2 then colour and strain it4 ,cherry ,ice4 ,,take a pound of morello1 or ,kentish cherries2 bruise them in the mortar1 strain them through a hair sieve1 and mix the juice with a quarter of a pint of water1 and the same quantity of clarified sugar1 pass it through a lawn sieve1 and colour it4 ,all water ices may be made of the fresh fruit in a similar manner2 but if you make a water ice of jam1 you must allow double the quantity of fruit1 to what you allow in making cream ices4 ,punch ,ice4 ,,make a good lemon ice1 and mix with it a gill of brandy1 and half a gill of rum1 or arrack4 ,this ice is only fit for glasses4 ,pear ,ice4 ,,take four good mellow pears3 rasp them1 then mix it with the juice of four lemons1 half a pint of clarified sugar1 and a quarter of a pint of water2 strain it through a sieve for use4 ,illustration ---------------------------------------- -------------------------------- ,,part ,,viii4 ,,cordials1 ,,and ,,made ,,wines4 ,to make ,raisin ,alder ,wine4 ,,take four gallons of boiling water3 to every gallon1 add five pounds of ,malaga raisins cut small2 pour the water boiling hot upon them1 and let it stand nine days1 stirring it twice a day3 boil your alder-berries1 as you do currants for jelly1 and strain it2 then add to every gallon of liquor1 one pint of alderberry juice1 and stir it all together with half a pint of yeast2 let it work well1 and remain in the cask for two or three months2 then bottle it off4 ,orange ,wine4 ,,take six gallons of water1 and twelve pounds of ,lisbon sugar1 the whites of six eggs well beaten2 let all boil together1 then put it into a large preserving pan1 with the juice of half a hundred of oranges1 twelve lemons1 and the rinds of twelve oranges3 give all a boil together1 then put it into a barrel with ten quarts of ,rhenish wine1 and a pint and a half of good yeast2 let it work well for a week1 then stop it up for a month1 and bottle it up4 ,damascene ,wine4 ,,to every gallon of water2 put two pounds and a half of sugar1 which you must boil and skim well3 to every gallon of this1 put five pints of damascenes stoned2 let it boil1 then put it into a cask3 work it three or four days1 then stop it up for use4 ,gooseberry ,wine4 ,,to every three pounds of ripe gooseberries1 put a pint of spring water1 bruise your fruit2 put it into a tub1 and pour the water on them2 let them stand a whole day1 then to every three pounds of fruit1 put a pound of moist sugar3 stir it till the sugar is dissolved1 and let it stand twenty-four hours more2 then skim the head clear off1 and put the liquor into a cask2 let it work three or four days before you stop it up3 let it remain four months before you bottle it1 and if it is not fine1 let it stand in bottles till it is1 and then rack it off into other bottles4 ,cowslip ,wine4 ,,to six gallons of water1 allow thirty pounds of ,malaga raisins2 boil the water1 and measure it out of your copper on your raisins3 cut small and put into a tub2 let them work together twelve hours1 at the end of that time strain off1 and press the raisins hard1 to extract the essence2 then take a little good yeast1 and mix it with some lemon syrup1 put in two pecks of cowslips1 and let your ingredients work together for three days1 stirring them twice a day2 then stop it up1 and bottle off in three months4 ,birch ,wine4 ,,allow to every gallon of birch water1 two pounds of sugar2 boil it half an hour1 skim it well1 let it stand a little2 then pour it off the grounds1 work it well with yeast1 before you put it into your cask1 and smoke the cask with brimstone4 ,i would recommend a small bag of slit raisins1 to be put in the cask1 and let it stand three or four months before you bottle it off4 ,rasberry ,wine4 ,,put three pounds of raisins of the sun stoned1 into two gallons of hot water1 add to these1 six quarts of rasberries1 and two pounds of loaf sugar3 let all stand three days1 then strain1 put in a pound more sugar2 mix in a little yeast1 let it work well1 then bottle it off with a lump of sugar in each bottle4 ,blackberry ,wine4 ,,put five gallons of boiling water1 to half a bushel of blackberries2 let them stand forty-eight hours1 then add half a peck of sloes1 and ten pounds of sugar2 boil all the ingredients together for an hour1 work it with yeast1 and let it stand three months in the cask before you bottle it4 ,cherry ,wine4 ,,take fifty pounds of black cherries1 picked from the stalks1 bruise them well1 then take half a bushel of currants1 and four quarts of rasberries1 and squeeze them2 to this quantity of juice1 allow forty pounds of sugar3 dissolve it in water1 and put all together into a cask with eight gallons of water1 and a quart of good yeast1 let it work well2 you may bottle it at three months end4 ,currant ,wine4 ,,to three pounds of currants picked from the stalks1 allow a pound of sugar1 and a quart of water3 boil1 and put them into a cask with a good allowance of ,british spirits2 let it work for two weeks before you stop it up1 then let it remain three months before you bottle it off4 ,to make ,raisin ,wine4 ,,to every gallon of water1 put five pounds of ,malaga1 or ,belvidere slit raisins2 let them soak in the water for a fortnight1 stirring them every day1 then strain it through a sieve1 and put it into a cask3 to every gallon of liquor1 allow a pint of ,french brandy2 work it well1 and let it remain stopped up close for four months1 before you bottle it4 ,to make ,sage ,wine4 ,,boil twenty-six quarts of water1 with twenty-five pounds of ,malaga raisins cut small2 then put it into a tub with two pecks of red sage1 and half a pint of yeast2 let all work well1 then put it into a cask1 let it remain a week before you stop it up1 and two months before you bottle it up4 ,to make ,clear ,wine4 ,,take half a pound of hartshorn1 and dissolve it in cyder2 and if it be for cyder1 ,rhenish wine1 or any other liquor1 this quantity is enough for a hogshead4 ,to make ,mead4 ,,to five quarts of honey1 allow forty quarts of water1 eighteen races of ginger1 and one handful of rosemary2 boil them together for three hours1 and skim it perpetually3 when it is cold1 put your yeast to it1 and it will be fit to bottle in eight or ten days4 ,to make ,white ,mead4 ,,take three gallons of water1 and one quart of honey1 and if it be not strong enough1 add more honey2 boil it for an hour1 then put it into a tub with ginger1 and spice1 the whites of eight eggs to it1 work it well with yeast1 and when you perceive it is done working1 bottle it off for use4 ,to make ,milk ,punch4 ,,take two quarts of milk1 a quart of good brandy1 the juice of six lemons1 and half a pound of sugar2 mix them well1 and strain it through a jelly bag1 take a little lemon peel1 and put into your bag2 when it is strained bottle it up1 and it will keep a considerable time4 ,to make ,citron ,water4 ,,take a pound and a half of the best citron bruised1 nine ounces of lemon peel1 the same quantity of orange peel2 nutmegs bruised1 a quarter of a pound2 strong proof spirits1 three gallons2 water two gallons2 macerate1 distil and dulcify with double refined sugar1 two pounds4 ,ratafia ,cordial4 ,,take three gallons of ,molasses brandy1 nutmegs three ounces and a half2 bruise them1 and infuse them in the brandy2 adding ambergrease1 three grains2 bitter almonds1 one pound and a half3 mix the ambergrease with three pounds of fine ,lisbon sugar1 then infuse all for seven or eight days1 and strain it off for use4 ,orange ,flower ,brandy4 ,,take a gallon of ,french brandy1 two pounds of sugar1 two quarts of water1 and half a pound of orange flowers2 make a syrup of your sugar and water1 put in your orange flowers1 and give all a gentle boil2 then mix in the brandy1 and put all into a stone bottle close corked up for use4 ,surfeit ,water4 ,,take a peck of red corn poppies1 put them in a large bottle1 and put to it a quart of aqua vit1 a nutmeg1 and a race of ginger1 sliced1 a small stick of cinnamon1 a blade of mace1 three or four figs1 four ounces of raisins of the sun1 four ounces of anniseeds1 caraways and cardemum1 mixed with two ounces of ,spanish liquorish2 put all these ingredients into the bottle2 then add two quarts of white brandy1 and cork it up2 shake it every day for a week2 then let it stand for two months1 by which time it will be fit to drink4 ,cinnamon ,water4 ,,take cinnamon bruised1 twelve ounces2 proof spirits rectified three gallons2 water one gallon and a half2 macerate them twenty-four hours1 then distil and draw off your spirits1 and dulcify it with loaf sugar1 two pounds and a half1 and make it full proof4 ,nutmeg ,water4 ,,take nutmegs bruised1 twelve ounces2 proof spirits three gallons1 water one gallon and a half2 infuse1 distil1 and dulcify with two pounds of sugar for use4 ,mint ,water4 ,,take mint two handfuls1 proof spirits two gallons and a half2 distil and dulcify with sugar1 one pound and a half for use4 ,lemon ,water4 ,,take twelve large lemons1 sliced thin1 and put them into two pints of white wine1 with a little cinnamon1 and a handful of rose-leaves2 the same quantity of burrage1 and a drachm of yellow sanders3 steep all this together twelve hours2 mix in a pint and a half of water1 two pounds of sugar1 and two pints more wine1 then distil it for use4 ,,finis4 ---------------------------------------- -------------------------------- ,transcriber's ,notes3 ,missing or obscured punctuation was silently corrected4 ,typographical errors were silently corrected4 ,inconsistent spelling and hyphenation were made consistent only when a predominant form was found in this book4 ,text that was in italics is enclosed by underscores 7italics74