Peaches Dried

Get the largest Newington peaches, and pare and stone them : put them into a saucepan of boiling water, let them boil till tender, and then lay them on a sieve to drain. Weigh them, and with their weight in sugar cover them in the pan they were boiled in. Let them lie two or three hours, then boil them till they are clear, and the syrup pretty thick. Cover them close, and let them stand all night; scald them well, and then take them off to cool. Then set them on again till the peaches are thoroughly hot, and do this for three days. Then lay them on plates, and turn them every day till they are dry.

Ginger Candied

Take an ounce of race ginger grated fine, a pound of loaf sugar beat fine, and put into a tossing-pan with as much water as will dissolve it: stir them well together over a very slow fire till the sugar begins to boil. Then stir in another pound of sugar beat fine, and keep stirring till it grows thick. Then take it off the fire, and drop it in cakes upon earthen dishes. Set them in a warm place to dry, and they will be hard and brittle, and look white.

Lemon And Orange Peels Candied

Take either lemons or oranges, cut them long ways, take out the pulp, and put all the rinds into a pretty strong- salt and hard water for six days: then boil them in a large quantity of spring water till they are tender ; take them out, and lay them on a hair sieve to drain : then make a thin syrup of fine loaf sugar, a pound to a quart of water; put in the peels, and boil them over a slow fire till the syrup and candy may be perceived about the pan and peels. Then take them out, and grate fine sugar all over them. Lay them on a hair sieve to drain, and.

set them in a stove, or before the fire, to dry. Remember when either lemons or oranges are boiled, not to cover the saucepan.

Angelica Candied

Cut the angelica in lengths when young, cover it close, and boil it till it is tender; then peel it, put it in again, and let it simmer, and boil it till it is green : take it up, and dry it with a cloth, and to every pound of stalks put a pound of sugar. Put the stalks into an earthen pan, beat the sugar, and strew it over them, and let them stand two days. Then boil it till it is clear and green, and put it in a cullender to drain. Beat another pound of sugar to powder, and strew it on the angelica. Lay it on plates to dry, and set them in the oven after the pies are drawn.