Flowers In Sugar

Clarify sugar to a caramel height, which may be known by dipping in a fork, and if it throws the sugar as fine as threads, put in the flowers. Have ready some tea-cups, with the insides rubbed with sweet oil; put into each cup four table-spoonfuls of the sugar and flowers, and when cold turn them out of the cups, and serve them to table piled one upon another.

Fruit Biscuits

To the pulp of any scalded fruit, put an equal quantity of sugar sifted, beat it two hours; then put it into little while paper forms; dry them in a cool oven, turn them the next day, and in two or three days box them.

Preserved, Biscuits Of Fruit

Take dried preserved fruits, such as apricots, verjuice, grapes, plums, oranges, and a little orange-flower marmalade; pound them together, and sift in a sieve; then mix it with yolks of new laid eggs, and fine powder-sugar, until it comes to a supple paste, not too liquid; then bake them on paper in a moderate oven.

Ginger, Candied

Put an ounce of ginger, grated fine, and a pound of sifted sugar into a preserving-pan with as much water as will dissolve it. Stir them well together over a slow fire, till the sugar be-gins to boil; then add another pound, stirring constantly till it thickens. Take it from the fire, drop it on earthen dishes, set them in a warm place to dry, and they will be hard and brittle and look white.

Milk Punch

Pare six oranges, and six lemons, as thin as you possibly can, grate them alter with sugar to obtain the flavor. Steep the peels in a bottle of rum or brandy, stopped close for four and twenty hours. Squeeze the fruit on two pounds of sugar, add four quarts of water to it, and one quart of new milk, boiling hot; stir the rum into the above, and run it through a jelly-bag until it is quite clear: bottle and cork it close immediately.

Distilled Liqueur Of Mint

Take two handfuls of fresh gathered garden mint, and infuse it for some days in a gallon and a half of brandy, and a quart of water; then distil it as usual. Dissolve three pounds and a half of sugar in seven pints of water, mix the sirup with the liqueur, and run the whole through a jelly bag.

Mint Water

Take four pounds of dried mint, two gallons and a half of proof spirits, and three gallons of water; distil them, and sweeten the water with a pound and a half of sugar.


Put into a pan two yolks, and two whole eggs, four ounces of powder-sugar, three ounces of sweet macaroons crushed, half an ounce of crisped orange-flowers in powder, and a grain of salt; stir these together a minute, then add two ounces of melted butter; whip the two whites very firm, and put them also to the preparation. Line thirty tartlet moulds with puff-paste, into each of which pour an equal quantity of the above; cover them with sifted sugar, and when that is dissolved, strew over a little sugar, a la grele; and put them into a moderate oven: serve either hot or cold.