Having prepared your fruit, steep it in the syrup, and lay it as done in an open sieve, until the bottom is covered with one layer; steep this suddenly in scalding water. This will remove any syrup which may cling to the fruit. Lay them aside on a napkin to drain, and go on with the others. You will have ready, finely-powdered, some of the best loaf sugar; sift this over the fruit until they are white all over, without being too thickly encrusted; lay them so as not to touch each other, on strainers or the reverse end of small sieves; place them in a gently-warmed oven, watch them carefully, turning them until dry. The warmth of the oven must not be increased, but must not abate until the fruit is quite dry.

Almonds

Blanch any quantity of almonds, then fry them in butter till they are of a light brown color; wipe them nicely with a napkin, and put them into a pan. Make a syrup of white sugar, and boil it to a thread - that is, until on your taking a drop of the sugar between the finger and thumb it will produce a thread; care must be taken to boil it to the exact candying-point; pour it boiling-hot upon the almonds, and stir them till they are quite cold. This is an excellent method of preparing almonds for dessert.

Bon-Bons

Clear off the sugar from fresh candied citron or orange-rind, cut it into squares one inch thick, stick them singly on a bit of thin wire, and dip them into liquid barley-sugar; rub a dish with a few drops of pure salad oil, and lay the fruit upon this to cool. They should be kept in tin canisters in a very dry place.

Toffie

Melt in a stewpan three ounces of fresh butter, add one pound of good moist sugar, stir it well over a gentle fire, and let it boil about a quarter of an hour, or till it cracks short between the teeth like barley-sugar; then pour it upon buttered dishes, and when nearly cold mark it across in squares that it may easily divide, or roll it into sticks. When half-boiled, the grated rind of a lemon or a teaspoonful of ground ginger may be added. A few sliced almonds may be added after it is poured upon the dishes.