For all sorts of conserves, the sugar should be prepared to the ninth degree, according to the quantity wanted; they are all made much after the same manner, the only difference being in the quantity of fruits proposed. Conserves are made with all sorts of sweetmeat marmalade, sifted in a sieve, and soaked pretty dry over a slow fire; use about half a pound of the sugar thus prepared, to a quarter of a pound of sweetmeat marmalade; take the sugar off the fire to work them well together; warm the whole for a moment, and pour it into paper cases made for the purpose; when it is cool it may be cut into cakes of what size you please.
Take strawberries, currants, cherries, and raspberries, of each a quarter of a pound, and three pounds of sugar. Bruise your fruit, and having strained off the juice, put it in a saucepan over a gentle fire, stirring it till reduced to half. Dissolve the sugar, skin, and boil it to casse; take it from the fire while you put in the juice, then put it on again, and give it one boil, take it off, and keep stirring till the sugar bubbles, when the conserve may be poured into moulds.
These are made in the same manner as other conserves, except that they are composed of sugar, and distilled aromatic water; and may be colored like pastils.
Take four ounces of marigold-flowers, conserve of hyacinth and hermes, of each four drachms, the powder of pearl two ounces, and as much sirup of citron as will make them into a conserve, mixing and bruising them together with refined sugar.
Take the tops and tenderest part of sweet marjoram, bruise it well in a wooden mortar or bowl; take double its weight of fine sugar, boil it with marjoram-water till it is as thick as sirup, then put in your beaten marjoram.
Half a pound of ginger to one pound of melon; scrape the ginger, and save the scrapings; pour a quart of boiling water on the ginger, let it stand two days: scald the melon (with the scrapings of the ginger in the water), taking (-are not to make it too soft: cut it into small pieces resembling ginger; then prepare a sirup, half a pound of sugar to a pint of water; boil the ginger in it; when cold, put in the melon, and set it over the fire for a short time, but not to boil; let the sirup, with the ginger, be boiled every day for a fortnight, but not poured upon the melon till nearly cold; then boil a rich sirup to keep it in.
N. B. Carrot is equally good with melon.