Give 3 or 4 coatings in this manner, and then a charge of sugar, until the comfits are about 1/2 the required size. Dry for a day, give 2 or 3 coatings of gum and flour, finish by giving 3 or 4 charges of sugar, and dry. These are made about the size of Bath caraways. Colour some different colours, leaving the greatest portion white. (4) Pearled. When the comfits are about the size of Bath caraways, dry and pearl as cinnamon.
Keep the seeds in their husks until used. They are often mixed with grains of paradise, which have not the same aromatic taste, and are more hot and spicy. Break the husks by rolling with a pin; separate the skins from the seeds, put 2 lb. into the comfit-pan, and proceed as for caraways (1). Make a good size, and quite smooth.
These are made from preserved cherries, dried. Roll in your hand to make quite round, dust with powdered loaf sugar, and dry again; then proceed as for barberry comfits. Other preserved fruit comfits may be made in the same manner.
Take 1 lb. cinnamon bark, and steep in water for a few hours to soften; cut into pieces about 1/2 in. long, and the size of a large needle. Dry in the stove. Put the pieces, when dry, into the comfit-pan, and pour on a little syrup, as for caraways (1), proceeding in the same way until they are 1/3 the required size. You must not use your hand for these as for caraways (1), as they are liable to break. Dry in the stove, then suspend the pearling cot; boil some clarified loaf sugar to large pearl, and fill the cot; put some of the prepared comfits in the pan, but not too many at a time, as it is difficult to get them to pearl alike. Keep the syrup at the boiling point; open the spigot of the cot so as to allow it to run in a very small stream or continued dropping; swing the pan backwards and forwards gently, and keep a stronger fire under the pan than otherwise. Be careful that the syrup runs so that it dries as soon as dropped, which causes the comfits to appear rough. If one cot full of sugar is not enough, put in more until they are the required size. When one lot is finished, put in sieves to dry, and proceed with another; but do not let them lie in the pan after you have finished shaking them. They will be whiter and better if partly pearled one day and finished the next.
Use the best clarified sugar to finish.
Put some of the comfits or nonpareils into the comfit-pan, shake or rub about until warm, add sufficient prepared liquid colour to give the desired tint; be careful not to make too wet, nor of too dark a colour; shake or rub well about, that they may be coloured equally; dry a little over the fire, put in sieves, and finish drying in the stove. Clean the pan for every separate colour.
Proceed as for caraways (1), working up to about the same size. Next day pearl to a good size, as for cinnamon.
Blanch some bitter almonds, or kernels of apricots or peaches; let soak in hot water for an hour, then drain and put into any sort of liqueur or spirit. Lower the strength of the spirit with water, that the kernels may imbibe it the better, cork the jug or bottle close, and let them infuse in it until the spirit has fully penetrated, which will be 14 or 15 days; take out, drain, and dry in a moderate heat; when dry, proceed as for almond comfits.
Pound loaf sugar, and sift through a fine wire sieve; sift what passes through in a lawn sieve, so that you have only the fine grain of sugar left without dust. Put about 2 lb. of this into the comfit-pan, and proceed as for caraways (1), working well with the hand until about the size of pins' heads.
Cut preserved orange-peel into small thin strips; dry in the stove, and make as cinnamon comfits.
Prepare gum paste with sugar, or the scrapings of the comfit-pan pounded and sifted through a lawn sieve. Flavour with raspberry jam, by mixing some with the paste. Colour with prepared cochineal; mould into the form of raspberries, and dry in the stove; when perfectly dry and hard, pearl as for cinnamon comfits, working them until the size of natural raspberries. Colour when dry with cochineal, as comfits.