Preliminary Hints And Observations

Every kind of fruit, before you attempt to candy it, must be first preserved, and dried in a stqve or before the fire, that none of the syrup may remain in it. Then, having boiled your sugar to the candy height, dip in your fruit, and lay them in dishes in your stove to dry. Then put them in boxes for use, and take care to keep them in places neither damp nor hot.

Candied Cassia

Take as much of the powder of brown cassia as will lie upon two shillings, with as much musk and ambergris as is thought proper: the cassia and perfume must be powdered together. Then take a quarter of a pound of sugar, and boil it to a candy height, put in the powder and mix it well together. Pour it into saucers, which must be buttered very thin, and when it is cold it will slip out.

Orange Marmalade

Cut in twothe clearest Seville oranges; take out all the pulp and juice into a bason, and pick all the skins and seeds out of it; boil the rinds in hard water till they are tender, and change the water two or three times while they are boiling. Then pound them in a marble mortar, and add to them the juice and pulp; put them into the preserving-pan with double their weight of loaf sugar, and set them over a slow fire. Boil it rather more than half an hour, put into pots, cover with brandy-paper, and tie close down.

Apricot Marmalade

All those apricots that are not good enough for preserves, or are too ripe for keeping, will answer this purpose ; boil them in syrup till they will mash, and then beat them in a marble mortar to a paste: take half their weight of loaf sugar, and put just water enough to it to dissolve it; boil and skim it till it looks clear, and the syrup thick like a fine jelly. Then put it into sweetmeat glasses, and tie it up close.

Transparent Marmalade

Cut very pale Seville oranges into quarters, take out the pulp, put it into a bason, and pick out the skins and seeds. Put the peels into a little salt and water, and let them stand all night. Then boil them in a good quantity of spring water till they are tender, cut them in very thin slices, and put them to the pulp. To every pound of marmalade put a pound and a half of double-refined sugar finely beaten, and boil them together gently for twenty minutes; but if it is not clear and transparent in that time, boil it five or six minutes longer, keep stirringeit gently all the time, and take care not to break the slices. When cold, put it into jelly or sweetmeat glasses, and tie them down tight with brandy-paper, and a bladder over them.

Quince Marmalade

Quinces for this purpose must be full ripe; pare them and cut them into quarters ; then take out the core, and put them into a saucepan. Cover them with the parings, fill the saucepan nearly full of spring water, cover it close, and let them stew over a slow fire till they are soft, and of a pink colour. Then pick out all the quinces from the parings, and beat them to a pulp in a marble mortar. Take their weight of fine loaf sugar, put as much water to it as will dissolve it, and boil and skim it well. Then put in the quinces, and boil them gently three quarters of an hour. Stir all the time, or it will stick to the pan and burn. When cold, put it into flat pots, and tie it down close.