Orgeat

Blanch a pound of Jordan and an ounce of bitter almonds, pound them in a marble mortar till very fine; then put to them a pint of pump water, rub them through a tamis cloth till the almonds are quite dry, and add to the liquor more water to make it of a proper consistence for drinking; after which sweeten with clarified sugar, or sugar-candy, or capillaire; then put it into a decanter, and when it is to be used shake it together.

Orange Marmalade

Take Seville oranges when in season, which is generally at the beginning of March; cut them into halves, and the halves again into thin slices, which put with the juice, but not too much of the core, and take away the pips. To every pound weight of orange add two pounds of sifted sugar and a gill of water; then put them into a preserving pan, set the pan over a quick fire, and when the mixture boils keep stirring and skimming till it becomes of a proper stillness, which may be known by putting a little into a saucer and setting it in cold water. Then fill the pots with the marmalade, and when cold put over white paper dipped in brandy; after which cover the pots with paper and white leather, and preserve them in a dry place for use.

N. B. In the same way try the proper stiffness of other jellies or jams, and cover them in like manner.

Raspberry Jam

To every pound weight of ripe picked raspberries, add fourteen ounces of sifted sugar and half a gill of currant juice; put them into a preserving pan, set them over a brisk fire, and when it boils skim it well and let it simmer till it becomes, of a good consistence.

N. B. The raspberries may be mashed with a spoon previous to adding the sugar, or rubbed through a wicker sieve,

Quince Jam

Pare ripe quinces, cut them into thin slices, put them into a stewpan with a sufficient quantity of Water to cover them, let them boil gently till tender close covered, and rub them through a large hair sieve; add to a pound of the pulp a pound and a half of sifted sugar and half a gill of syrup of cloves; then put them into a preserving pan, and let them simmer together till of a good strength.

N. B. A little of this jam mixed with apples in a pie will make it very good.

Greengage Jam

Rub ripe gages through a large hair sieve, and put them into a preserving pan; then, to a pound of pulp add a pound of sifted sugar; after which boil to a proper thickness, skim it clean, and put it into small pots.

Apricot Jam

Take apricots when nearly ripe, pare and cut them into halves, break the stones, blanch the kernels, and add them to the halves. To a pound of fruit put a pound of sifted sugar and a gill of the water in which the parings have been boiled. Then set it over a brisk fire, stir the mixture well together till it becomes of a good strength, but let it not be very stiff,