How To Candy The Peels Of Oranges, Lemons, Or Citrons

Take any of the above mentioned peels, and grate off the yellow part; after which, soak them in cold water, changing it every day till the bitter-ness is gone. Then take an equal weight of sugar, and boil it with as much rose-water as will dissolve it. Pour this syrup on the peel after it has been drained, and set it over the fire for a little while.

Repeat this every day till they are clear. Then boil them a little, take them out, and lay them in a sieve, and dry them in a stove. If you desire the virtues of the peel, leave the yellow part on, and omit soaking them. Like wise their being clear is of no consequence in this cafe. Orange-chips may be prepar'd in the same manner.

How To Make Lemon-Cream

Take the juice of five large lemons, ten ounces of double-refin'd sugar, in fine powder, the whites of fix eggs well beaten, and half a pint of spring-water; mix them all together and strain the liquor through a jelly-bag; set it over a gentle fire, and as the scum rises take it off. When it is as hot as you can bear your finger in it, take it off the fire and put it into glasses, with shreds of lemon-peel.

How To Few Golden-Pippins

Take a pound of double-refined sugar in fine powder, mix it with a quart of water, and boil them together; as the scum rises take it off. Then put in a pound of pippins, after they are par'd, cor'd, and cut in halves; let them boil till they are as tender and as clear as you desire. Afterwards put in the juice of two lemons, and a few small shreds of lemon-peel. Let them boil a minute or two, and then pour the whole into a china dish. When it is cold it may be served up.

How To Dry Golden-Pippins

Pare golden-pippins and boil them in water till they are tender. Then take them out, and boil them in a syrup till they are clear, and let them stand in it two or three days. Afterwards take double-refined loaf-sugar, and water enough to wet it; it; set the liquor over the fire, and let it just boil, and then put in the pippins; but it must not boil afterwards. Take them out, lay them one by one in a broad dish or pan, and set them in a stove with as much syrup as will barely cover them Let them stew till they are candied at top. This done, lay them in a plate, and dust a little sugar over them through a fine rag. Keep them turning every day, and dull sugar on them till they are dry.

How To Preserve Black Plums

Take any sort of black plums, when they are ripe, slit them and take out the stones. Then take their weight in sugar, and as much water as will wet them. Boil the water and sugar together, and take off the scum as it rises. Afterwards put in the plums and let them boil a little. Set them by till the next day, and then boil them till they are tender.

How To Dry Plums

Take any quantity of clean plums, and put them in a jug, and place the jug in a kettle of boiling water, and keep it there till they are tender. Then pour off the liquor from them, and take them out, freeing them from the skins and the stones. Then take a pound of this pulp, and a pound of very dry sugar; mix them and set them over the fire, and boil them together, taking off the scum as it rises. Afterwards put the mixture on pans or plates, and dry it in an oven.

How To Dry Pears Clear

Take any good kind of pear that is ripe and sound: pare them, leaving the stalks on, and boil them gently in water. Then put them into a thin syrup, syrup, and give them two or three boils. After-wards put them in a pot, and pour the syrup to them while it is warm, and let them remain two or three days till they are clear. Then take some double-refined sugar, and with a sufficient quantity of water, boil it to a thick syrup. Put the pears into this, and give them a quick boil or two; take them off the fire, and with a slice take the pears out, and lay them in sieves as saft as you can, and then set them in a stove to dry.

How To Keep Quinces Raw All The Year

Take some of the worst quinces and cut them into small bits; then boil them in spring-water till it is very strong of the quinces. Afterwards, to every gallon of boiling liquor put two pounds of honey, half a pint of white wine vinegar, and two spoonfuls of salt. Boil these together leisurely for half an hour, and then {train the liquor, and put it into a wooden vessel. This done, put as many quinces into the liquor as the vessel will hold, and flop it up close.