Beat in three quarters of a pint, or rather more, of water, about the fourth part of the white of an egg; and pour it on two pounds of the best sugar broken into lumps. When it has stood a little time, place it over a very clear fire, and let it boil for a few minutes, then set it on one side, until the scum has subsided; clear it off, and boil the sugar till it is very thick, then strew in by degrees three ounces of the petals of the orange-blossom, weighed after they are picked from their stems. Continue to stir the candy until it rises in one white mass in the pan, then pour it into small paper cases, or on to dishes, and follow for it precisely the same directions as are given for the ginger-candy in the preceding receipt. The orange-flowers will turn brown if thrown too soon into the syrup: it should be more than three parts boiled when they are added. They must be gathered on the day they are wanted for use, as they become soon discoloured from keeping.
Sugar, 2 lbs.; water, 3/4 pint; 1/4 white of egg; orange-blossoms, 3 ozs.
(another Receipt.) The French, who are very fond of the delicious flavour of the orange-blossom, leave the petals in the candy; but a more delicate confection, to English taste, is made as follows: - Throw the orange-flowers into the syrup when it has boiled about ten minutes, and after they have simmered in it for five more, pour the whole out, and leave them to in fuse until the following day, or even longer, if more convenient; then bring the syrup to the point of boiling, strain it from the blossoms through a muslin, and finish it by the foregoing receipt
Take some fine fresh candied orange or lemon-peel, take off the sugar that adheres to it, cut it into inch-squares, stick these singly on the prong of a silver fork, or on osier-twigs, dip them into liquid barley-sugar, and place them on a dish rubbed with the smallest possible quantity of very pure salad oil. When cold, put them into tin boxes or canisters well dried, with paper between each layer.