initial commit of ebook 20735HEADmain

1 files changed, 2340 insertions, 0 deletions

diff --git a/20735.txt b/20735.txt
new file mode 100644
index 0000000..7950f74
--- /dev/null
+++ b/20735.txt
@@ -0,0 +1,2340 @@
+Project Gutenberg's Mrs. Mary Eales's receipts. (1733), by Mary Eales
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Mrs. Mary Eales's receipts. (1733)
+
+Author: Mary Eales
+
+Release Date: March 3, 2007 [EBook #20735]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK MRS. MARY EALES'S RECEIPTS. (1733) ***
+
+
+
+
+Produced by Louise Hope, David Starner and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+
+
+
+  [Transcriber's Note:
+  The printed book was extremely consistent in both spelling and
+  punctuation. Errors and uncertain passages are listed at the end
+  of the text.]
+
+       *       *       *       *       *
+           *       *       *       *
+       *       *       *       *       *
+
+
+  Mrs. _Mary Eales_'s
+
+  RECEIPTS.
+
+
+  CONFECTIONER to her late
+  MAJESTY Queen _ANNE_.
+
+
+  [Decoration]
+
+
+  _LONDON:_
+
+  Printed for J. BRINDLEY, Bookseller, at the _King's-Arms_
+    in _New Bond-Street_, and Bookbinder to Her Majesty
+    and His Royal Highness the Prince of _Wales_; and
+    R. MONTAGU at the _General Post-Office_, the Corner
+    of _Great Queen-Street_, near _Drury-Lane_.
+
+      MDCCXXXIII.
+
+
+
+
+  [Decoration]
+
+
+  THE
+
+  CONTENTS.
+
+  To dry Angelica                                   Page 1
+  To preserve green Apricocks                            2
+  To make Goosberry Clear-Cakes                          3
+  To make Goosberry-Paste                                4
+  To dry Goosberries                                     5
+  To preserve Goosberries                                6
+  To dry Cherries                                        7
+  To make Cherry-Jam                                     8
+  To dry Cherries without Sugar                       ibid.
+  To dry Cherries in Bunches                             9
+  To make Cherry-Paste                                  ib.
+  To preserve Cherries                                  10
+  To dry Currants in Bunches, &c.                       11
+  To make Currant Clear-Cakes                           12
+  To preserve red Currants                              13
+  To make Currant Paste, either red or white            ib.
+  To preserve white Currants                            14
+  To preserve Rasberries                                15
+  To make Jam of Rasberries                             16
+  To make Rasberry-Paste                                ib.
+  To make Rasberry Clear-Cakes                          17
+  To make Rasberry-Drops                                18
+  To dry Apricocks                                      ib.
+  To dry Apricocks in Quarters or Halves                19
+  To make Paring-Chips                                  20
+  To preserve Apricocks                                 21
+  To make Apricock Clear-Cakes                          22
+  To make Apricock-Paste                                23
+  To make Apple-Jelly for all Sorts of Sweet-Meats      ib.
+  To make Apricock-Jam                                  24
+  To preserve green Jennitins                           ib.
+  To dry green Plums                                    25
+  To dry Amber, or any white Plums                      26
+  To dry black Pear-Plums, or Muscles,
+      or the _Great Moguls_                             28
+  To preserve black Pear-Plums or Damascenes            30
+  To preserve white Pear-Plums                          ib.
+  To make white Pear-Plum Clear-Cakes                   31
+  To make white Plum-Paste                              32
+  To make red Plum Clear-Cakes                          33
+  To make red Plum-Paste                                34
+  To dry Plums like the _French_ Plums,
+      with Stones in them                               ib.
+  To dry Peaches                                        35
+  To make Peach-Chips                                   36
+  To preserve or dry Nutmeg-Peaches                     37
+  To preserve Cucumbers                                 ib.
+  To dry green Figs                                     39
+  To dry black Figs                                     40
+  To preserve Grapes                                    41
+  To dry Grapes                                         ib.
+  To dry Barberries                                     42
+  To preserve Barberries                                43
+  To make Barberry-Drops                                ib.
+  To make white Quince-Marmalet                         44
+  To make red Quince-Marmalet                           45
+  To preserve whole Quinces                             46
+  To make Quince-Chips                                  47
+  To make Quince-Paste                                  48
+  To make Quince Clear-Cakes                            ib.
+  To preserve Golden or _Kentish_-Pippins               49
+  To preserve whole Oranges or Lemmons                  50
+  To dry Oranges in Knots, or Lemmons                   52
+  To make _China_-Chips                                 54
+  To make Orange-Paste                                  ib.
+  To make Orange-Drops                                  55
+  To make Orange-Marmalet                               56
+  To make Orange or Lemmon Clear-Cakes                  ib.
+  To make Pomegranate Clear-Cakes                       58
+  To make Orange-Halves, or Quarters,
+      with the Meat in them                             59
+  To preserve Citrons.                                  60
+  To make Citron-Marmalet                               61
+  To candy Orange-Flowers                               ib.
+  To make Rock-Sugar                                    63
+  To make Fruit-Biscuit                                 65
+  To make all Sorts of Sugar-Paste                      66
+  To make Chocolate-Almonds                             67
+  To make Wormwood-Cakes                                ib.
+  To make Honycomb-Cakes of Orange-Flower-Violet
+      of Cowslips                                       68
+  To make Ice Almond-Cakes                              ib.
+  To make Bean'd-Bread                                  69
+  To make Orange or Lemmon-Puffs                        70
+  To make Almond-Paste, either Bitter or Sweet          71
+  To make little round Ratafea-Puffs                    72
+  To make Brown Wafers                                  ib.
+  To make Almond-Loaves                                 73
+  To make Chocolate-Puffs                               74
+  To make Ratafea-Drops, either of Apricock-Kernels,
+      or half Bitter and half Sweet-Almonds             ib.
+  To make all Sorts of Sugar-Puffs                      75
+  To make Almond-Paste                                  ib.
+  To make long Biscuit                                  76
+  To make Spunge-Biscuit                                77
+  To make round Biscuit with Coriander-Seeds            78
+  To make Hartshorn-Jelly                               79
+  To make Lemmon-Jelly                                  ib.
+  To make Butter'd Orange                               80
+  To make Eringo-Cream                                  ib.
+  To make Barley-Cream                                  81
+  To make Ratafea-Cream                                 ib.
+  To make Almond-Butter                                 82
+  To make a Trifle                                      ib.
+  To make all Sorts of Fruit-Cream                      83
+  To make Sack-Posset, or Sack-Cream                    ib.
+  To make Blamange                                      84
+  Lemmon-Cream, made with Cream                         85
+  To make Citron-Cream                                  ib.
+  To make Pistato-Cream                                 86
+  To make Clouted-Cream                                 ib.
+  To make a very thick, raw Cream                       87
+  To make _Spanish_-Butter                              ib.
+  To make Orange-Butter                                 88
+  To make Almond-Butter                                 89
+  To make Trout-Cream                                   ib.
+  To make Almond-Cream                                  90
+  To make Raw-Almond, or Ratafea-Cream                  91
+  To make Chocolate-Cream                               ib.
+  To make Sego-Cream                                    92
+  To ice Cream                                          ib.
+  To make Hartshorn-Flummery                            93
+  To make perfum'd Pastels                              94
+  To burn Almonds                                       95
+  To make Lemmon-Wafers                                 ib.
+  To candy little green Oranges                         97
+  To candy Cowslips, or any Flowers or Greens,
+      in Bunches                                        ib.
+  To make Caramel                                       98
+  To make a good Green                                  99
+  To Sugar all Sorts of small Fruit                     ib.
+  To scald all Sorts of Fruit                          100
+
+
+  [Decoration]
+
+
+  [Illustration]
+
+
+Mrs. _EALES_'s
+
+RECEIPTS.
+
+
+_To dry ANGELICA._
+
+Take the Stalks of Angelica, and boil them tender; then put them to
+drain, and scrape off all the thin Skin, and put them into scalding
+Water; keep them close cover'd, and over a slow Fire, not to boil,
+'till they are green; then draining them well, put them in a very
+thick Syrup of the Weight and half of Sugar: Let the Syrup be cold
+when you put them in, and warm it every Day 'till it is clear, when
+you may lay them out to dry, sifting Sugar upon them. Lay out but as
+much as you use at a Time, and scald the rest.
+
+
+_To preserve green APRICOCKS._
+
+Take Apricocks before the Stones are very hard; wet them, and lay
+them in a coarse Cloth; put to them two or three large Handfuls of
+Salt, rub them 'till the Roughness is off, then put them in scalding
+Water; set them over the Fire 'till they almost boil, then set them
+off the Fire 'till they are almost cold; do so two or three Times;
+after this, let them be close cover'd; and when they look to be
+green, let them boil 'till they begin to be tender; weigh them, and
+make a Syrup of their Weight in Sugar, to a Pound of Sugar allowing
+half a Pint of Water to make the Syrup; let it be almost cold before
+you put in the Apricocks; boil them up well 'till they are clear;
+warm the Syrup daily, 'till it is pretty thick. You may put them in
+a Codling-Jelly, or Hartshorn Jelly, or dry them as you use them.
+
+
+_To make Goosberry CLEAR-CAKES._
+
+Take a Gallon of white Goosberries, nose and wash them; put to them
+as much Water as will cover them almost all over, set them on an hot
+Fire, let them boil a Quarter of an Hour, or more, then run it thro'
+a Flannel Jelly-Bag; to a Pint of Jelly have ready a Pound and half
+of fine Sugar, sifted thro' an Hair Sieve; set the Jelly over the
+Fire, let it just boil up, then shake in the Sugar, stirring it all
+the while the Sugar is putting in; then set it on the Fire again,
+let it scald 'till all the Sugar is well melted; then lay a thin
+Strainer in a flat earthen Pan, pour in your Clear-Cake Jelly, and
+turn back the Strainer to take off the Scum; fill it into Pots, and
+set it in the Stove to dry; when it is candy'd on the Top, turn it
+out on Glass; and if your Pots are too big, cut it; and when it is
+very dry, turn it again, and let it dry on the other Side; twice
+turning is enough. If any of the Cakes stick to the Glass, hold them
+over a little Fire, and they will come off: Take Care the Jelly does
+not boil after the Sugar is in: A Gallon of Goosberries will make
+three Pints of Jelly; if more, 'twill not be strong enough.
+
+
+_To make GOOSBERRY-PASTE._
+
+Take the Goosberries, nose and wash them, put to them as much Water
+as will almost cover them, and let them boil a Quarter of an Hour;
+then strain them thro' a thin Strainer, or an Hair-Sieve, and allow
+to a Pint of Liquor a Pound and half of fine Sugar, sifted thro' a
+Hair-Sieve; before you put in the Sugar, set the Liquor on the Fire,
+let it boil, and scum it; then shake in the Sugar, set it on the
+Fire again, and let it scald 'till all the Sugar is melted; then
+fill it into little Pots; when it is candy'd, turn it out on Glass;
+and when it is dry on one Side, turn it again; if any of the Cakes
+stick, hold the Glass over the Fire: You may put some of this in
+Plates; and when it is jelly'd, before it candies, cut it out in
+long Slices, and make Fruit-Jambals.
+
+
+_To dry GOOSBERRIES._
+
+Take the large white Goosberries before they are very ripe, but at
+full Growth, stone and wash them, and to a Pound of Goosberries put
+a Pound and half of Sugar, beat very fine, and half a Pint of Water;
+set them on the Fire; when the Sugar is melted, let them boil, but
+not too fast; take them off once or twice, that they may not break;
+when they begin to look clear, they are enough: Let them stand all
+Night in the Pan they are boil'd in, with a Paper laid close to
+them; the next Day scald them very well, and let them stand a Day or
+two; then lay them on Plates, sift them with Sugar very well, and
+put them in the Stove, turning them every Day 'till they are dry;
+the third Time of turning, you may lay them on a Sieve, if you
+please; when they are pretty dry, place them in a Box, with Paper
+betwixt every Row.
+
+
+_To preserve GOOSBERRIES._
+
+Take the white Goosberries, stamp and strain them; then take the
+largest white Goosberries when they just begin to turn, stone them,
+and to half a Pound of the Goosberries put a Pound of Loaf Sugar
+beaten very fine, half a Pint of the Juice of that which is
+strain'd, (but let it stand 'till it is settled and very clear) and
+six Spoonfuls of Water; set them on a very quick Fire; let them boil
+as fast as you can make them, up to the Top of the Pan; when you see
+the Sugar as it boils look clear, they are enough, which will be in
+less than half a quarter of an Hour: Put them in Pots or Glasses,
+paper them close; the next Day, if they are not hard enough jelly'd,
+set them for a Day or two on an hot Stove, or in some warm Place,
+but not in the Sun; and when they are jelly'd, put Papers close to
+'em; the Papers must be first wet, and then dry'd with a Cloth.
+
+
+_To dry CHERRIES._
+
+Stone the Cherries; and to ten Pound of Cherries, when they are
+ston'd, put three Pound of Sugar very fine beaten; shake the
+Cherries and Sugar well together, set them on the Fire, and when the
+Sugar is well melted, give them a Boil or two; let them stand in an
+earthen Pot 'till the next Day, then make them scalding hot, and,
+when cold, lay them on Sieves; afterwards put them in an Oven not
+too hot, where let them stand all Night, and then turn them, and put
+them in again. Let your Oven be no hotter than it is after small
+Bread or Pies. When they are dry, keep them in a Box very close,
+with no Paper between them.
+
+
+_To make CHERRY-JAM._
+
+Take twelve Pound of ston'd Cherries, boil them, break them as they
+boil; and when you have boiled all the Juice away, and can see the
+Bottom of the Pan, put in three Pound of Sugar finely beaten, stir
+it well, and let them have two or three Boils; then put them in Pots
+or Glasses.
+
+
+_To dry CHERRIES without Sugar._
+
+Stone the Cherries, and set them on the Fire, with only what Liquor
+comes out of them; let them boil up two or three Times, shaking them
+as they boil; then put them in an earthen Pot; the next Day scald
+them, and when they are cold lay them on Sieves, and dry them in an
+Oven not too hot. Twice heating an Oven will dry any Sort of
+Cherries.
+
+
+_To dry CHERRIES in Bunches._
+
+Take _Kentish_ Cherries, or _Morella_, and tye them in Bunches with
+a Thread, about a Dozen in a Bunch; and when you have dry'd your
+other Cherries, put the Syrup that they come out of to your Bunches;
+let them just boil, cover them close, the next Day scald them; and
+when they are cold, lay them in Sieves in a cool Oven; turn them,
+and heat the Oven every Day 'till they are dry.
+
+
+_To make CHERRY-PASTE._
+
+Take Cherries, stone and boil them, breaking them well the while,
+and boil them very dry; and to a Pound of Cherries put a Pound and a
+Quarter of Sugar, sifted thro' an Hair Sieve; let the Cherries be
+hot when you put in the Sugar; set it on the Fire 'till the Sugar is
+well melted; put it in a broad Pan, or earthen Plates; let it stand
+in the Stove 'till it is candy'd; drop it on Glass, and, when dry on
+one Side, turn it.
+
+
+_To preserve CHERRIES._
+
+Either _Morella_ or _Carnations_, stone the Cherries: To _Morella_
+Cherries, take the Jelly of white Currants, drawn with a little
+Water; and run thro a Jelly-bag a Pint and a half of the Jelly, and
+three Pounds of fine Sugar; set it on a quick Fire; when it boils,
+scum it, and put in two Pounds of the ston'd Cherries; let them not
+boil too fast at first, take them off some Times; when they are
+tender, boil them very fast 'till they jelly, and are very clear;
+then put them in the Pots or Glasses. The _Carnation_ Cherries must
+have red Currants-Jelly; and if you can get no white Currants,
+Codling-Jelly will serve for the _Morella_.
+
+
+_To dry CURRANTS in Bunches or loose Sprigs._
+
+When your Currants are ston'd and ty'd up in Bunches, take to a
+Pound of Currants a Pound and half of Sugar; to a Pound of Sugar put
+half a Pint of Water; boil your Syrup very well, and lay the
+Currants into the Syrup; set them on the Fire, let them just boil,
+take them off, and cover them close with a Paper; let them stand
+'till the next Day, and then make them scalding hot; let them stand
+two or three Days with the Paper close to them; then lay them on
+earthen Plates, and sift them well with Sugar; put them into a
+Stove; the next Day lay them on Sieves, but not turn them 'till that
+Side drys, then turn them, and sift the other Side: When they are
+dry lay them between Papers.
+
+
+_To make CURRANT CLEAR-CAKES._
+
+Strip the Currants, wash them, and to a Gallon of Currants put about
+a Quart of Water; boil it very well, run it thro' a Jelly-bag; to a
+Pint of Jelly put a Pound and half of Sugar, sifted thro' an Hair
+Sieve; set your Jelly on the Fire, let it just boil; then shake in
+the Sugar, stir it well, set it on the Fire, and make it scalding
+hot; then put it thro' a Strainer in a broad Pan, to take off the
+Scum, and fill it in Pots: When it is candy'd, turn it on Glass
+'till that Side be dry; then turn it again, to dry on the other
+Side.
+
+Red and white Currants are done the same Way; but as soon as the
+Jelly of the White is made, you must put it to the Sugar, or it will
+change Colour.
+
+
+_To preserve RED CURRANTS._
+
+Mash the Currants, and strain them thro' a thin Strainer; take a
+Pint of Juice, a Pound and half of Sugar, and six Spoonfuls of
+Water; let it boil up, and scum it very well; then put in half a
+Pound of ston'd Currants; boil them as fast as you can, 'till the
+Currants are clear and jelly very well; put them in Pots or Glasses,
+and, when they are cold, paper them as other Sweet-meats. Stir all
+small Fruit as they cool, to mix it with the Jelly.
+
+
+_To make CURRANT-PASTE, either Red or White._
+
+Strip the Currants, and put a little Water to them, just to keep
+them from sticking to the Pan; boil them well, and rub them thro' a
+Hair Sieve: To a Pint of Juice put a Pound and a half of Sugar
+sifted; but first boil the Juice after it is strain'd, and then
+shake in your Sugar: Let it scald 'till the Sugar is melted; then
+put it in little Pots in a Stove, and turn it as other Paste.
+
+
+_To preserve WHITE CURRANTS._
+
+Take the large white Currants, not the Amber-colour'd, strip them,
+and to two Quarts of Currants put a Pint of Water; boil them very
+fast, and run them thro' a Jelly-bag; to a Pint of Juice put in a
+Pound and half of Sugar, and half a Pound of ston'd Currants; set
+them on a quick Fire, let them boil very fast, 'till the Currants
+are clear and jelly very well; then put them in Pots or Glasses;
+stir them as they cool, to make the Currants mix with the Jelly:
+Paper them down when almost cold.
+
+
+_To preserve RASBERRIES._
+
+Take the Juice of red and white Rasberries; (if you have no white
+Rasberries, use half Codling-Jelly) put a Pint and half of the Juice
+to two Pound of Sugar; let it boil, scum it, and then put in three
+Quarters of a Pound of large Rasberries; let them boil very fast,
+'till they jelly and are very clear; don't take them off the Fire,
+for that will make them hard; a Quarter of an Hour will do them
+after they begin to boil fast; then put them in Pots or Glasses: Put
+the Rasberries in first, then strain the Jelly from the Seeds, and
+put it to the Rasberries. When they begin to cool, stir them, that
+they may not all lye upon the Top of the Glasses; and when they are
+cold, lay Papers close to them; first wet the Paper, then dry it in
+a Cloth.
+
+
+_To make JAM of RASBERRIES._
+
+Take the Rasberries, mash them, and strain half; put the Juice to
+the other half that has the Seeds in it; boil it fast for a Quarter
+of an Hour; then to a Pint of Rasberries put three Quarters of a
+Pound of Sugar, and boil it 'till it jellies: Put it into Pots or
+Glasses.
+
+
+_To make RASBERRY-PASTE._
+
+Mash the Rasberries, strain half, and put the Juice to the other
+half with the Seeds; boil them fast for a Quarter of an Hour; and to
+a Pint of Rasberries put half a Pint of red Currants, boil'd with
+very little Water, and strain'd thro' a thin Strainer, or Hair
+Sieve; let the Currants and Rasberries boil together a little while:
+Then to a Pint of Juice put a Pound and a Quarter of sifted Sugar;
+set it over the Fire, let it scald, but not boil; fill it in little
+Pots, set it in the Stove 'till it is candy'd, then turn it out on
+Glasses, as other Cakes.
+
+
+_To make RASBERRY CLEAR-CAKES._
+
+Take half Rasberries and half white Currants, almost cover them with
+Water; boil them very well a Quarter of an Hour, then run them thro'
+a Jelly-bag, and to every Pint of Jelly have ready a Pound and half
+of fine Sugar, sifted thro' an Hair Sieve; set the Jelly on the
+Fire, let it just boil, then shake in your Sugar, stir it well, and
+set it on the Fire a second Time, 'till the Sugar is melted; then
+lay a Strainer in a broad Pan to prevent the Scum, and fill it into
+Pots: When it is candy'd, turn it on Glass, as other Clear-Cakes.
+
+
+_To make RASBERRY-DROPS._
+
+Mash the Rasberries, put in a little Water, boil and strain them,
+then take half a Pound of fine Sugar, sifted thro' an Hair Sieve;
+just wet the Sugar to make it as thick as a Paste; put to it twenty
+Drops of Spirits of Vitriol, set it over the Fire, making it
+scalding hot, but not to boil: Drop it on Paper it will soon be dry;
+if it will not come off easily, wet the Paper. Let them lye a Day or
+two on the Paper.
+
+
+_To dry APRICOCKS._
+
+Take four Dozen and a half of the largest Apricocks, stone them and
+pare them; cover them all over with four Pound of Sugar finely
+beaten; put some of the Sugar on them as you pare them, the rest
+after: Let them lye four or five Hours, 'till the Sugar is almost
+melted; then set them on a slow Fire 'till quite melted; then boil
+them, but not too fast. As they grow tender, take them out on an
+earthen Plate 'till the rest are done; then put in those that you
+laid out first, and let them have a Boil together: Put a Paper close
+to them, and let them stand a Day or two; then make them very hot,
+but not boil; put the Paper on them as before, and let them stand
+two Days, then lay them on earthen Plates in a Stove, with as little
+Syrup on them as you can; turn them every Day 'till they are dry,
+and scrape off the Syrup as you turn them; lay them between Paper,
+and let them not be too dry before you lay them up.
+
+
+_To dry APRICOCKS in Quarters or Halves._
+
+Take four Pound of the Halves or Quarters, pare them, and put to
+them three Pound of Sugar fine beaten; strew some on them as you
+pare them, and cover them with the rest; let them lye four or five
+Hours; afterwards set them on a slow Fire, till the Sugar is melted;
+then boil them, but not too fast, 'till they are tender, taking out
+those that are first tender; and putting them in again, let them
+have a Boil together; then lay a Paper close to them, scald them
+very well, and let them lye a Day or two in the Syrup: Lay them on
+earthen Plates, with as little Syrup to them as you can, turning
+them every Day 'till they are dry; at last, lay them between Paper
+in Boxes.
+
+
+_To make PARING-CHIPS._
+
+As you pare your Apricocks, save the clearest Parings, and throw a
+little Sugar on them; half a Pound is sufficient to a Pound of the
+Parings; set them on the Fire, let them just boil up, and set them
+by 'till the next Day; drain the Syrup from them, and make a Syrup
+with a Pound of Sugar and almost half a Pint of Water; boil the
+Sugar very well, and put as much to the Chips when it is cold as
+will cover them; let them stand in the Syrup all Night, and the next
+Day make them scalding hot; and when they are cold, lay them out on
+Boards, sift them with Sugar, and turn them on Sieves.
+
+
+_To preserve APRICOCKS._
+
+Take four Dozen of large Apricocks, stone and pare them, and cover
+them with three Pound of fine beaten Sugar, strewing some on as you
+pare them; let them stand, at least, six or seven Hours, then boil
+them on a slow Fire 'till they are clear and tender; if some of them
+are clear before the rest, take them out, and put them in again when
+the rest are ready. Let them stand, with a Paper close to them,
+'till the next Day; then make Codling-Jelly very strong: Take two
+Pints of Jelly, two Pound of Sugar, boil it 'till it jellies; and
+whilst it is boiling, make your Apricocks scalding hot, and put the
+Jelly to your Apricocks, and boil them together, but not too fast.
+When the Apricocks rise in the Jelly, and they jelly very well, put
+them into Pots or Glasses, with Papers close to them.
+
+
+_To make APRICOCK CLEAR-CAKES._
+
+Take about three Dozen of Apricocks, pare them, and put thereto a
+Pound of fine Sugar, and boil them to Pieces; then put to them two
+Quarts of Codling-Jelly, boil them together very fast for a Quarter
+of an Hour; run it thro' a Jelly-bag, and to a Pint of Jelly put a
+Pound and half of Sugar, sifted thro' a Hair Sieve; while the Jelly
+boils, shake in your Sugar, and let it scald 'till the Sugar is
+melted; then put it thro' a thin Strainer, in a broad earthen Pan;
+fill it in Pots, and dry it as other Clear-Cakes. If you would have
+some with Pieces in them, cut some of your dry'd Quarters small; and
+when the Strainer has taken off the Scum, take some of the Jelly in
+a Pan, put in the Pieces, make it scalding hot again, and fill it
+out.
+
+
+_To make APRICOCK-PASTE._
+
+Take two Pound of Apricocks par'd, and a Pound of Sugar fine beaten,
+let them lye in the Sugar 'till it is melted; then boil it well and
+mash it very small; put to it two Pints of Codling-Jelly; let it
+boil together; and to a Pound of it put a Pound and a Quarter of
+sifted Sugar; let your Paste boil before you put your Sugar to it,
+then let it scald 'till the Sugar is melted; fill it in Pots, and
+dry it in the Stove, turning it as other Paste.
+
+
+_To make APPLE-JELLY for all Sorts of SWEET-MEATS._
+
+Let your Water boil in the Pan you make it in; and when the Apples
+are par'd and quarter'd, put them into the boiling Water; let there
+be no more Water than just to cover them, and let it boil as fast as
+possible; when the Apples are all to Pieces, put in about a Quart of
+Water more; let it boil at least half an Hour; and then run it thro'
+a Jelly-bag: In the _Summer_, Codlings are best; in _September_,
+Golden Runnets and _Winter_ Pippins.
+
+
+_To make APRICOCK-JAM._
+
+Take two Pound of Apricocks par'd, and a Pint of Codling-Jelly, boil
+them very fast together 'till the Jelly is almost wasted; then put
+to it a Pound and half of fine Sugar, and boil it very fast 'till it
+jellies; put it into Pots or Glasses. You may make fresh Clear-Cakes
+with this, and Pippin-Jelly, in the _Winter_.
+
+
+_To preserve GREEN JENNITINS._
+
+Cut out the Stalk and Nose, and put them in cold Water on a
+Coal-Fire 'till they peel; then put them in the same Water, and
+cover them very close; set them on a slow Fire 'till they are green
+and tender; then, to a Pound of Apples take a Pound and half of
+Sugar, and half a Pint of Water; boil the Syrup, put in the Apples,
+and boil them fast, 'till they are very clear, and the Syrup very
+thick, almost at a Candy; then put in half a Pint, or more, of
+Codling-Jelly, and the Juice of a Lemon, boil it 'till it jellies
+well, and put them in Pots or Glasses.
+
+
+_To dry GREEN PLUMS._
+
+Take the green Amber Plum, prick it all over with a Pin; make Water
+boiling hot, and put in the Plums, be sure you have so much Water,
+that it be not cold with the Plums going in; cover them very close,
+and when they are almost cold, set them on the Fire again, but not
+to let them boil; do so three or four Times; when you see the thin
+Skin crack'd, fling in a Handful of Allum fine beaten, and keep them
+in a Scald 'till they begin to be green, then give them a Boil close
+cover'd: When they are green, let them stand all Night in fresh hot
+Water; the next Day have ready as much clarify'd Sugar as will cover
+them; drain your Plums, put them into the Syrup, and give them two
+or three Boils; repeat it two or three Days, 'till they are very
+clear; let them stand in their Syrup above a Week; then lay them out
+on Sieves, in a hot Stove, to dry: If you would have your Plums
+green very soon, instead of Allom, take Verdigreece finely beaten,
+and put in Vinegar; shake it in a Bottle, and put it into them when
+the Skin cracks; let them have a Boil, and they will be very soon
+green; you may put some of them in Codling-Jelly, first boiling the
+Jelly with the Weight in Sugar.
+
+
+_To dry AMBER, or any WHITE PLUMS._
+
+Slit your Plums in the Seam; then make a thin Syrup. If you have any
+Apricock-Syrup left, after your Apricocks are dry'd, put a Pint of
+Syrup to two Quarts of Water; if you have none, clarify
+single-refin'd Loaf-Sugar, and make a thin Syrup: Make the Syrup
+scalding hot, and put in the Plums; there must be so much Syrup as
+will more than cover the Plums; they must be kept under the Syrup,
+or they will turn red: Keep them in a Scald 'till they are tender,
+but not too soft; then have ready a thick Syrup of the same Sugar,
+clarify'd and cold, as much as will cover the Plums; let them boil,
+but not too fast, 'till they are very tender and clear, setting them
+sometimes off the Fire; then lay a Paper close to them, and set them
+by 'till the next Day; then boil them again 'till the Syrup is very
+thick; let them lye in the Syrup four or five Days, then lay them on
+Sieves to dry: You may put some in Codling-Jelly, first boiling the
+Jelly with the Weight in Sugar, and put in the Plums hot to the
+Jelly. Put them in Pots or Glasses.
+
+
+_To dry BLACK PEAR-PLUMS, or MUSCLES, or the GREAT MOGULS._
+
+Stone your Plums, and put them in a large earthen Pot; make a Syrup
+with a Pound of single-refin'd Sugar and three Pints of Water; or if
+you have the Syrup the white Plums are dry'd out of, thin it with
+Water, it will do as well as Sugar; boil your Syrup well, and when
+it is cold enough to hold your Hand in it, put it to the Plums;
+cover them close, and let them stand all Night; heat the Syrup two
+or three Times, but never too hot; when they are tender, lay them on
+Sieves, with the Slit downwards to dry; put them in the Oven, made
+no hotter than it is after Bread or Pyes come out of it; let them
+stand all Night therein; then open them and turn them, and set them
+in a cool Oven again, or in an hot Stove, for a Day or two; but if
+they are too dry, they will not be smooth; then make a Jam to fill
+them with. Take ten Pound of Plums, the same Sort of your Skins, cut
+them off the Stones, put to them three Pound of Powder-Sugar; boil
+them on a slow Fire, keeping them stirring 'till it's so stiff, that
+it will lye in a Heap in the Pan; it will be boiling at least four
+or five Hours; lay it on Earthen Plates; when it is cold, break it
+with your Hands, and fill your Skins; then wash every Plum, and wipe
+all the Clam off with a Cloth: As you wash them, lay them on a
+Sieve; put them in the Oven, make your Oven as hot as for your
+Skins; let them stand all Night, and they will be blue in the
+Morning. The great white Mogul makes a fine black Plum; stone them,
+and put them in the Syrup with or after the black Plum; and heat the
+Syrup every Day, 'till they are of a dark Colour; they will blue as
+well as the Muscles, and better than the black Pear-Plums. If any of
+these Plums grow rusty in the _Winter_, put them into boiling hot
+Water; let them lye no longer than to be well wash'd: Lay them on a
+Sieve, not singly, but one on the other, and they will blue the
+better: Put them in a cool Oven all Night, they will be as blue and
+fresh as at first.
+
+
+_To preserve BLACK PEAR-PLUMS or DAMASCENES._
+
+Take two Pound of Plums, and cut them in the Seam; then take a Pint
+and half of Jelly, made of the same Plum, and three Pound and a half
+of Sugar; boil the Jelly and Sugar, and scum it well; put your Plums
+in a Pot; pour the Jelly on them scalding hot: When they are almost
+cold, heat them again; so do 'till they are tender, and then let
+them stand two or three Days, heating them every Day; then boil them
+'till they look clear and jelly: Don't boil them too fast.
+
+
+_To preserve WHITE PEAR-PLUMS._
+
+Slit your Plums, and scald them in a thin Syrup; as for drying them,
+put them in a thick Syrup of clarify'd Sugar, as much as will cover
+them; let them boil very slow, 'till they are very clear, sometimes
+setting them, off the Fire: They must have the Weight, or something
+more, of clarify'd Sugar in the Syrup: When they are very tender and
+clear, put to a Pound of Plums (when they are raw) a Pint of
+Apple-Jelly, and a Pound of fine Sugar, and boil it 'till it
+jellies; before your Plums are cold put them into the Jelly, but not
+above half the Syrup they were boil'd in, and boil them together
+'till they jelly well: Put them in Pots or Glasses, with Papers
+close to them. You may keep some of them in Syrup, and put them in
+Jelly as you use them.
+
+
+_To make WHITE PEAR-PLUM CLEAR-CAKES._
+
+Take a good Quantity of white Pear-Plums, as many as you think will
+make three Pints, with as much boiling Water as will cover them;
+boil them very fast, 'till they are all to Pieces; then have ready
+three Pints of Apple-Jelly, and put it to the Plums, boiling them
+very fast together; then run it thro' a Jelly-bag: To a Pint put a
+Pound and half of sifted Sugar; first boil the Jelly, and shake in
+the Sugar; let it scald on the Fire 'till it is melted; put it in
+Pots in the Stove; dry and turn it as other Clear-Cakes.
+
+
+_To make WHITE PLUM-PASTE._
+
+Take a Pound of fine Sugar, and a Pint of Water, or more, as the
+Quantity you intend to make requires; set it on the Fire, let it
+boil, and set a Pan of Water to boil; when it boils, put in your
+Plums; let them just boil, and then take them out with a Ladle, as
+they flip their Skins off; take off the Skins, and put the Plums
+into the Syrup; do this as fast as you can, that they may not turn:
+Boil them all to Pieces; and to a Quart of Plums put a Pint of
+Apple-Jelly; boil them well together, and rub it thro' a Hair Sieve;
+to a Pint of this put a Pound and a half of sifted Sugar; let the
+Jelly boil before you shake the Sugar, and let it scald 'till the
+Sugar is well melted; skin it, put it in Pots, and dry it in the
+Stove.
+
+
+_To make RED PLUM CLEAR-CAKES._
+
+Take white Pear-Plums, half White and half Black, or if you have no
+Black, one third of Damsins, and as much Water as will cover them;
+boil them very well; and to a Quart of the Plums put a Quart of
+Apple-Jelly; boil them very well together; run it thro' a Jelly-bag;
+to a Pint of the Jelly put a Pound and Half of Sugar; let the Jelly
+boil, then shake in the Sugar; let it scald, but not boil; put it
+thro' a thin Strainer in a broad Pan, to take off the Scum, and put
+it in Pots in a Stove: When it is candy'd, turn it as other
+Clear-Cakes: You may make it paler or redder, as you best like, with
+more or less black Plums.
+
+
+_To make RED PLUM-PASTE._
+
+Take half white and half red Plums, as you did for the Clear-Cakes;
+boil them with as much Water as will cover them; then, to a Quart of
+Plums put a Pint of Apple-Jelly; let them boil well together; rub it
+thro' an Hair Sieve; to a Pint of Jelly put in a Pound and half of
+Sugar; boil the Jelly, and shake in the Sugar; let it scald 'till
+the Sugar is melted, skin it well, and fill in Pots; dry it as other
+Cakes: You may put some of this in Plates, and make Fruit-Jambals.
+
+
+_To dry PLUMS like the FRENCH PLUMS, with Stones in them._
+
+When you have laid out all your Plums that are to be stopt, put
+white Pear-Plums, or any large black Plums, in an Earthen Pot, and
+make your Plum-Syrup almost scalding hot; put it to the Plums, and
+scald the Syrup every Day, 'till the Plums are tender and red; then
+lay them on Sieves, and dry them in an Oven, turning them every Day
+'till they are dry; then lay them between Papers, and keep them in a
+dry Place.
+
+
+_To dry PEACHES._
+
+Stone the largest white _Newington_ Peaches, and pare them, and have
+ready a Pan over the Fire with boiling Water; put in the Peaches,
+and let them boil 'till they are tender; then lay them on a Sieve to
+drain out all the Water; weigh them, and lay them in the Pan you
+boil them in, and cover them with their Weight in Sugar; let them
+lye two or three Hours; then boil them 'till they are clear, and the
+Syrup pretty thick; set them by cover'd, with a Paper close to them;
+the next Day scald them very well, setting them off the Fire and on
+again, 'till the Peaches are thorough hot; repeat this for three
+Days; then lay them on Plates to dry, and turn them every Day 'till
+dry.
+
+
+_To make PEACH-CHIPS._
+
+Pare the Peaches, and cut them in thin Chips; to four Pound of Chips
+put three Pound and a Half of fine beaten Sugar; let the Sugar and
+Chips lye a little while, 'till the Sugar is well melted, then boil
+them fast 'till they are clear; about half an Hour will do them
+enough; set them by 'till the next Day, then scald them very well
+two Days, and lay them on earthen Plates in a Stove; sift on them
+fine Sugar, through a Lawn Sieve; turn them every Day, sifting them
+'till almost dry; then lay them on a Sieve a Day or two more in the
+Stove: Lay them in a Box close together, and when they have lain so
+a Week, pick them asunder, that they may not be in Lumps.
+
+
+_To preserve or dry NUTMEG-PEACHES._
+
+Peel the Peaches, and put them in boiling Water; let them boil a
+Quarter of an Hour; lay them to drain, weigh them, and to a Pound of
+Peaches put a Pound of fine Sugar beaten very small; when the Sugar
+is pretty well melted, boil them very fast 'till they are clear; set
+them by 'till they are cold; then scald them very well; take to
+every Pint of Peach a Pint of Codling-Jelly and a Pound of Sugar;
+boil it 'till it jellies very well, then put in the Peaches and half
+the Syrup; let them boil fast; then put them in Pots or Glasses: If
+you wou'd dry them, scald them three or four Days, and dry them out
+of their Syrup.
+
+
+_To preserve CUCUMBERS._
+
+Take Cucumbers of the same Bigness that you wou'd to pickle; pick
+them fresh, green, and free from Spots; boil them in Water 'till
+they are tender; then run a Knitting-needle through them the long
+Way, and scrape off all Roughness; then green them, which is done
+thus: Let your Water be ready to boil, take it off, and put in a
+good Piece of Roach-Allum; set it on the Fire, and put in the
+Cucumbers; cover them close 'till you see they look green; weigh
+them, and take their Weight in single-refin'd Sugar clarify'd; to a
+Pound of Sugar put a Pint of Water; put your Cucumbers in; boil them
+a little close-cover'd; set them by, and boil them a little every
+Day for four Days; then take them out of your Syrup, and make a
+Syrup of double-refin'd Sugar, a Pound of Sugar and half a Pint of
+Water to every Pound of Cucumbers; put in your Cucumbers, and boil
+them 'till they are clear; then put in the Juice of two or three
+Lemmons, and a little Orange-flower-water, and give them a Boil
+altogether: You may either lay them out to dry, or keep them in
+Syrup; but every Time you take any out, make the other scalding hot,
+and they will keep two or three Years.
+
+
+_To dry GREEN FIGS._
+
+Take the white Figs at the full Bigness, before they turn Colour;
+slit them at the Bottom; put your Figs in scalding Water; keep them
+in a Scald, but not boil them 'till they are turn'd yellow; then let
+them stand 'till they are cold; they must be close cover'd, and
+something on them to keep them under Water; set them on the Fire
+again, and when they are ready to boil, put to them a little
+Verdigrease and Vinegar, and keep them in a Scald 'till they are
+green; then put them in boiling Water; let them boil 'till they are
+very tender; drain them well from the Water, and to every Pound
+clarify a Pound and Half of single-refin'd Sugar, and when the Sugar
+is cold put in the Figs; let them lye all Night in the cold Syrup;
+the next Day boil them 'till they are very clear, and the Syrup
+thick, and scald them every Day for a Week; then lay them to dry in
+a Stove, turning them every Day; weigh your Figs when they are raw;
+and when you clarify your Sugar, put half a Pint of Water to a Pound
+of Sugar: If your Figs grow too dry, you may put them in their Syrup
+again; they will look new to the End of the Year.
+
+
+_To dry BLACK FIGS._
+
+Weigh the Figs, and slit them at the Bottom; put them into boiling
+Water, and boil them 'till they are very tender; drain them well
+from the Water; then make a Syrup of clarify'd single-refin'd
+Loaf-Sugar, with their Weight, and half a Pint of Water to a Pound
+of Sugar; when the Syrup is cold put in your Figs; let them lye all
+Night; the next Day boil them 'till they are very clear, and scald
+them every Day 'till the Syrup is very thick; then lay them out as
+you use them; but heat the Syrup after you have taken some out, or
+they will not keep: If they grow too dry, you may put them in the
+Syrup again, scalding the Syrup.
+
+
+_To preserve GRAPES._
+
+Peel the Grapes and stone them; put them in a Pan, cover them very
+close; first let them boil, and set them sometimes on and off the
+Fire, 'till they are very green; then drain all the Juice from them;
+and to a Pint of Grapes put a Pound and a Half of Sugar, and half a
+Pint of Apple-Jelly; let them boil very fast 'till they are clear,
+and jelly very well: Put them in Pots or Glasses, with Paper close
+to them.
+
+
+_To dry GRAPES._
+
+Take the large Bell-Grapes, just before they are ripe; stone them in
+Bunches, and put them into scalding Water, covering them close with
+Vine-Leaves, and a Cover on the Pan; keep them in a Scald, putting
+them on and off the Fire 'till they are green; then give them a Boil
+in the Water, drain them on a Sieve, and to every Pound of Grapes
+make a thick Syrup of a Pound and a Half of clarify'd Sugar; and
+when the Syrup is cold, put in the Grapes, and scald them every Day
+'till the Syrup is thick, but never let them boil; then lay them out
+on Earthen Plates, and sift them very well with Sugar; dry them in a
+Stove, and turn and sift them every Day.
+
+
+_To dry BARBERRIES._
+
+Take Barberries, stone them, and tye them in Bunches, or loose in
+Sprigs, which you please; weigh them, and to every Pound of
+Barberries clarify two Pound of Sugar; make your Syrup with
+something more than half a Pint of Water to a Pound of Sugar; put
+the Barberries into the Syrup when it is scalding hot; set it on the
+Fire, and let them just boil; then set them by, with a Paper close
+to them; the next Day make them scalding hot, doing so for two Days;
+but be sure they never boil after the first Time; when they are
+cold, lay them out on Earthen Plates; sift them well with Sugar, and
+the next Day turn them on a Sieve; sift them again, and turn them
+every Day 'till they are dry: Your Stove must not be too hot.
+
+
+_To preserve BARBERRIES._
+
+Stone the Barberries in Sprigs; and to a Pound of Barberries make a
+Syrup of a Pound and a Half of fine Sugar, with half a Pint of Water
+to a Pound of Sugar: Put the Barberries in the Syrup, and let them
+have a Boil; scald them every Day for four or five Days, but don't
+let them boil: Put them in a Pot, and when you use any, heat the
+rest, or they will not keep.
+
+
+_To make BARBERRY-DROPS._
+
+Take a good Quantity of Barberries, strip them off the Stalks; put
+to them a little Water, to keep them from Burning; boil them, and
+mash them as they boil, till they are very dry; then rub them
+through an Hair Sieve, and afterwards strain them through a
+Strainer, that there may be none of the black Noses in it; make it
+scalding hot, and to half a Pint of the Pulp put a Pound of the
+sifted Sugar; let it scald, and drop it on Boards or Glasses; then
+put it in a Stove, and turn it when it is candy'd.
+
+
+_To make WHITE QUINCE-MARMALET._
+
+Pare Quinces, and quarter them, putting as much Water as will cover
+them, and boil them all to Pieces to make Jelly; run it through a
+Jelly-bag; then take a Pound of Quince, pare, quarter, and cut out
+all the Hard of it; and to a Pound of Quinces put a Pound and a Half
+of Sugar fine beaten, and half a Pint of Water, and let it boil
+'till it is very clear; keep it stirring, and it will break as much
+as shou'd be; when the Sugar is boil'd to be very thick, almost a
+Candy, put in half a Pint of Jelly, and let it boil very fast 'till
+it jellies: As soon as you take it off, put in the Juice of a Lemon;
+skim it well, and put it in Pots or Glasses: It is the better for
+having Lumps in it.
+
+
+_To make RED QUINCE-MARMALET._
+
+Pare the Quinces, quarter them, and cut out all that is hard; to a
+Pound of Quinces put in a Pound and a Half of Sugar, and half a Pint
+of Juice of Barberries, boil'd with Water, as you do Jelly, or other
+Fruit; boil it very fast, and break it very small; when it is all to
+Pieces, and jellies, it is enough: If you wou'd have the Marmalet of
+a very fine Colour, put a few black Bullace to the Barberries when
+you make the Jelly.
+
+
+_To preserve WHOLE QUINCES._
+
+Take a Pound of Quince par'd and quarter'd, cut out all the Hard,
+put to it a Pound of fine Sugar and half a Pint of Water, and let it
+boil very fast 'till it is all to Pieces; take it off the Fire, and
+break it very well, that there be no Lumps in it; boil it 'till it
+is very thick and well jelly'd; then take fine Muslin, and put your
+Quinces into it, and tye it up round. This Quantity will make three
+Quinces. Set them into three Pots, or _China_ Cups, that will just
+hold one; cut off the Stalk-End of the Quince, and put it in the Pot
+or Cup, to make a Dent in the Quince, that it may be like a whole
+Quince; let them stand two or three Days, that they may be very
+stiff; take them out of the Muslin, and make a strong Jelly with
+Apples and Quinces: Take two Pints of Jelly and two Pound of Sugar,
+boil it fast 'till it jellies very well; then put in the Quinces,
+and let them have two or three Boils to make them hot; put them in
+Pots or Glasses, with Paper close to them.
+
+
+_To make QUINCE-CHIPS._
+
+Pare the Quinces, and slice them into Water; put them into boiling
+Water; let them boil fast 'till they are very tender, but not so
+soft as to break them: Take them out with a Skimmer, lay them on a
+Sieve 'till they are well drain'd, and have ready a very thick Syrup
+of clarify'd Sugar; put them into as much as will cover them, then
+boil them 'till they are very clear, and the next Day scald them;
+and if you see they want Syrup, put in a Pint more, but let it be
+very thick: Scald them twice more, then lay them out on Earthen
+Plates in a Stove, sift them well with Sugar: Turn them and sift
+them 'till they are dry.
+
+
+_To make QUINCE-PASTE._
+
+Pare the Quinces, and quarter them; to a Pound of Quince put half a
+Pound of Sugar and half a Pint of Water; boil it fast 'till the
+Quinces are all to Pieces; then rub it very fine, 'till there be no
+Lumps in it, and put to it a Pint of Jelly of Quince, boil'd with as
+much Water as will cover them, and run through a Jelly-bag; boil the
+Quinces Jelly together, and to a Pint of it put a Pound and a
+Quarter of fine Sugar; let it scald, but not boil, 'till the Sugar
+is melted; skim it, and put it in the Stove; turn it when it is
+candy'd; twice turning will do.
+
+
+_To make QUINCE CLEAR-CAKES._
+
+Pare, quarter, and boil the Quince with as much Water as will cover
+it, putting in a little more as it boils, but not too much; let it
+be a very strong Jelly, and run it through a Jelly-bag; put a Pound
+and a Half of the finest sifted Sugar to a Pint of Jelly; let the
+Jelly boil, then put in the Sugar, and let it scald 'till the Sugar
+is melted; then put it through a Strainer, laid in a broad Earthen
+Pan; fill it in little Pots, and when it is hard candy'd, turn it on
+Glasses as other Clear-Cakes: Colour the Jelly, if you wou'd have
+any Red Quince Clear-Cakes, with the Jelly of black Bullace, and let
+it boil after the Red is in, before you put in the Sugar.
+
+
+_To preserve GOLDEN or KENTISH-PIPPINS._
+
+Boil the Rind of an Orange very tender, and let it lye in Water two
+or three Days; then make a strong Jelly with Pippins, and run it
+through a Jelly-bag. Take Golden-Pippins, pare them, and scoop out
+all the Coar at the Stalk End: To twelve Pippins put two Pound of
+Sugar and three Quarters of a Pint of Water, boil the Sugar and skim
+it; put in the Pippins and the Orange-Rind cut into thin Slices; let
+them boil as fast as they can 'till the Sugar is very thick, and
+almost a Candy; then put in a Pint of the Pippin-Jelly, and boil
+them very fast 'till they jelly very well; then put in the Juice of
+a Lemmon, give it one Boil, and put them in Pots or Glasses, with
+the Orange mix'd with them. The _Kentish_ Pippins are better in
+Quarters than whole.
+
+
+_To preserve WHOLE ORANGES or LEMMONS._
+
+Rasp them very thin, just the Outside Rind off; lay them in Water
+twenty four Hours; then set them on the Fire with a good Quantity of
+Water; let them boil 'till they are very tender; then put them in
+cold Water again, and let them lye two Days; the Lemmons need not
+lye but one Day; then, to four Oranges or Lemmons put two Pound of
+fine Sugar and a Pint of Water; boil and skim it, and when it is
+cold, put in the Oranges or Lemmons, and let them lye four or five
+Days in cold Syrup; then boil them 'till they are clear; set them by
+in an Earthen Pan a Day or two more; then boil them again, and put
+them in Jelly, thus: Take Pippin-Jelly, and to a Pint put a Pound of
+fine Sugar; boil it 'till the Jelly is very strong; then heat your
+Oranges, and put them to the Jelly, with half their Syrup; boil them
+very fast a Quarter of an Hour; when you take them off the Fire, put
+in the Juice of two or three Lemmons; put them in Pots that will
+hold the Jelly: To four Oranges you may put one Pint and a Half of
+Jelly, and one Pound and a Half of Sugar. Lemmons must be done by
+themselves. _Sevil_ Oranges and _Malaga_ Lemmons are best.
+
+
+_To dry ORANGES in KNOTS, or LEMMONS._
+
+Rasp the Oranges or Lemmons with a sharp Knife, as thin and as small
+as you can, and break the Rasping as little as you can, that the
+Outside Rind may make but two or three Knots; then cut the Oranges,
+and pick out all the Meat; and the white Rind makes another Sort of
+Knots: Let both the Rinds lye two Days in a Sieve, or broad Pan,
+before you boil them, or they will break; then put them in cold
+Water, and boil them about an Hour; let them drain well from the
+Water, and clarify as much single-refin'd Sugar as will cover them
+very well; when the Syrup is cold put them in, and let them stand
+four or five Days; dry them out as you use them; and when you take
+any out to dry, boil them which you leave in the Syrup. They must be
+candy'd out thus: Take as many as you desire to dry; the white
+Halves must be cut in Rings, or Quarters, as you like them; then
+take as much clarify'd Sugar as will cover them; boil them very fast
+a great while, 'till the Sugar shall blow, which you may see, if you
+put in a Ladle with Holes, and blow thro', you will see the Sugar
+fly from the Ladle; then take it off, and rub the Candy against the
+Pan Sides, and round the Bottom, 'till the Sugar looks Oily; then
+put them out on a Sieve, to let the Sugar run from them; and as
+quick as possible lay them in Knots on another Sieve; set them in a
+Stove, they will be dry in an Hour or two: If you do but a few at a
+Time, the Syrup you put to them at first will do them out. Whole
+Oranges or Lemmons are done the fame Way, only boil the whole after
+they are rasp'd, and cut a Hole at the Top, and pick out all the
+Meat after they are boil'd, and before they are put in the Syrup;
+and when they are laid on a Sieve to dry, put the Piece in again.
+
+
+_To make CHINA CHIPS._
+
+Cut the Rind of _China_ Oranges in long Chips, but very thin, and
+with none of the White; boil them in Water 'till they are very
+tender; then drain them, and put them into a very thick cold Syrup
+of clarify'd Sugar; let them lye a Day or two; then scald them, and
+when they are cold lay them to dry on Earthen Plates in a Stove.
+_Sevil_ Oranges will do the same Way, if you like them with a little
+Sugar, and very bitter.
+
+
+_To make ORANGE-PASTE._
+
+Rasp the Oranges, and you may make the Outside for Knots; then cut
+the Oranges, and pick out all the Meat, and all the Stones from the
+Meat; boil the white Rinds very tender, drain them well, and beat
+them fine; to a Pint and half of the Meat put a Pound of the beaten
+Rind; mix it well, make it scalding hot; then put in three Pound of
+fine Sugar sifted thro' an Hair Sieve; stir it well in, and scald it
+'till the Sugar is well melted; then put in the Juice of three large
+Lemmons: Put the Paste in flat Earthen Pans, or deep Plates; set it
+in the Stove 'till it is candy'd; then drop it on Glasses: Let what
+is too thin to drop stand 'till 'tis candy'd again: Once turning
+will dry it. _Sevil_ Oranges make the best.
+
+
+_To make ORANGE-DROPS._
+
+Take about a Dozen Oranges, squeeze out the Juice, boil the Rind
+very tender, cut out most of the White, and beat the yellow Rind
+very fine; rub it thro' an Hair Sieve, and to a Pound of the Pulp
+put a Pound and a Half of fine Sugar, sifted thro' an Hair Sieve;
+mix it well in, and put in the Juice 'till you make it thin enough
+to drop from a Tea-Spoon: Drop it on Glasses, and set it by the
+Fire; let it stand there about two Hours, and then put it in a
+Stove; the next Day turn it: it will be dry in twenty four Hours.
+
+
+_To make ORANGE-MARMALET._
+
+Rasp the Oranges, cut out the Meat, boil the Rinds very tender, and
+beat them very fine; then take three Pound of fine Sugar and a Pint
+of Water, boil and skim it; then put in a Pound of Rind, boil it
+fast 'till the Sugar is very thick; then put in a Pint of the Meat
+of the Orange, (the Seeds being pick'd out) and a Pint of very
+strong Pippin-Jelly; boil all together very fast, 'till it jellies
+very well, which will be half an Hour; then put it in Pots or
+Glasses, with Papers close to it.
+
+
+_To make ORANGE or LEMMON CLEAR-CAKES._
+
+Make a very strong Pippin-Jelly; when it is run thro' a Jelly-bag,
+take a Quart of Jelly, and the Meat of three or four Oranges, boil
+them together, and rub it thro' a Jelly-bag again; then take a
+Quarter of a Pint of Orange-Juice, a Quarter of a Pound of fine
+Sugar, and let it have a Boil; then put it into your Jelly, but
+first measure your Jelly; put half the Syrup of the Oranges to a
+Pint of Juice, and the Outside of an Orange, boil'd in two or three
+Waters, and shred very fine; make them scalding hot together; then
+to a Pint of Jelly take a Pound and a Half of Sugar, boiling the
+Sugar to a Candy; then put in your Jelly, but not altogether;
+because if it all boil in the hot Sugar, it will not dry: As soon as
+it has done boiling, put in the rest; set it over the Fire 'till all
+the Candy is well melted; but take Care it does not boil; then fill
+it in little Pots, dry and turn it on Glasses, as other Clear-Cakes.
+Lemmons are done the same Way.
+
+
+_To make POMEGRANATE CLEAR-CAKES._
+
+Make a strong Pippin-Jelly, and slice a Lemmon into it, Rind and
+all; boil it well, and run it thro' the Jelly-bag again; then colour
+it as you like it: To a Pint of the Jelly take half a Quarter of
+Orange-Syrup, made as for Orange Clear-Cakes; let it have a Boil
+together, and boil a Pound and a Half of Sugar to a Candy; put your
+Jelly to the Candy, a little at a Time, 'till the Sugar has done
+boiling, then put in all the rest; scald it 'till the Candy is well
+melted, fill it in Pots, and dry it as other Clear-Cakes.
+
+The Colour is made thus: Take as much Carmine as you can have for
+Half-a-Crown, put to it two Ounces of Sugar, and as much Water as
+will wet it; give it a Boil, and then colour your Jelly with it.
+
+
+_To make ORANGE-HALVES, or QUARTERS, with the Meat in them._
+
+Rasp the Oranges round and thin, cut them in Halves, pick out the
+Meat, boil the Halves very tender, then take half of them, that are
+clearest and best, and put them in a thick cold Syrup, as much as
+will cover them; the Syrup must be made with fine Sugar, half a Pint
+of Water to a Pound of Sugar; beat the other Half of the Rinds very
+fine; pick the Seeds out of the Meat; and to a Pint of the Meat put
+half a Pound of the beaten Rinds; scald it very well, and stir it
+into a Pound and a Half of sifted Sugar; scald it 'till the Sugar is
+well melted; put in the Juice of a Lemmon or two; set it in a broad
+Earthen Pan in a Stove; when the Half Orange-Rinds have lain three
+or four Days in the Syrup, boil them very fast 'till they are clear,
+and the Syrup very thick; when they are cold, lay them out on
+Earthen Plates in a Stove; the next Day, if you think they have not
+Sugar enough on them, dip them in the Syrup that runs from them;
+they must not have dry Sugar on them, but only a Gloss; before they
+are quite dry, fill them with the Meat; set them on a Sieve, to dry
+in a Stove, which will be in a Day or two.
+
+
+_To preserve CITRONS._
+
+Take the largest _Malaga_ Citrons, cut them in four Quarters, scrape
+the Rind a little, but not all the Yellow off; cut out all the Meat;
+lay them in Water all Night; then boil them very tender, and lay
+them in Water another Night; then drain them very well, and to three
+Pound of Citron take four Pound of fine Sugar and two Quarts of
+Water; make the Sugar and Water just warm, put in the Citron, boil
+it half an Hour, and set it by 'till the next Day; then boil it
+'till it is very clear, and put in a Pound more of Sugar, just wet
+with Water, boiling it fast 'till it is melted: Put in the Juice of
+four Lemmons, and put it up in large Pots.
+
+
+_To make CITRON MARMALET._
+
+Boil the Citron very tender, cut off all the yellow Rind, beat the
+White very well in a Tray, or wooden Bowl, shred the Rind, and to a
+Pound of the Pulp and Rind take a Pound and a Half of Sugar and half
+a Pint of Water; when it boils, put in the Citron, boil it very fast
+'till it is clear; then put in half a Pint of Pippin-Jelly, and boil
+it 'till it jellies very well; then put in the Juice of a Lemmon:
+Put it in Pots or Glasses.
+
+
+_To candy ORANGE-FLOWERS._
+
+Take the Flowers full blown, pick the white Leaves, and put them in
+Water an Hour or two; then put them into boiling Water, letting them
+boil 'till they are tender; then drain them from that Water, and let
+them lye in cold Water, 'till you make a Syrup of very fine Sugar,
+as much as you think will cover them; to a Pound of Sugar put three
+Quarters of a Pint of Water; and when the Syrup is cold, put in the
+Leaves, and let them lye all Night; scald them the next Day, and let
+them lye in the Syrup two or three Days; then make a Syrup, (if you
+have a Pound of the Flowers) with a Pound and Half of fine Sugar and
+half a Pint of Water; boil and skim it, and when it is cold, drain
+the Flowers from the thin Syrup, and put them in the Thick; let them
+lye two or three Days; then make them just hot, and in a Day or two
+more lay them out on Glasses: Spread them very thin, sift them with
+fine Sugar, and put them in a Stove: Four or five Hours will dry
+them on one Side; then scrape them on Paper with the wet Side
+uppermost, and set them in the Stove 'till they are almost dry; then
+pick them asunder, and let them be in a Stove 'till they are quite
+dry: You may put some of them in Jelly, if you like it.
+
+
+_To make ROCK-SUGAR._
+
+Take a red Earthen Pot, that will hold about four Quarts, (those
+Pots that are something less at the Top and Bottom than in the
+Middle) stick it pretty thick with the Sticks of a white Wisk,
+a-cross, one over the other; set it before a good Fire, that it may
+be very hot against your Sugar is boil'd; then take ten Pound of
+double-refin'd Sugar finely beaten, the Whites of two Eggs beaten to
+a Froth in half a Pint of Water, and mix it with the Sugar; then put
+to it a Quart of Orange-flower-water and three half Pints of Water,
+setting it on a quick Fire; when it boils thoroughly put in half a
+Pint of Water more to raise the Scum, and let it boil up again; then
+take it off and skim it; do so two or three Times, 'till it is very
+clear; then let it boil, 'till you find it draw between your
+Fingers, which you must often try, with taking a little in the
+Ladle; and as it cools, it will draw like a Thread; then put it into
+the hot Pot, covering it close, and setting it in a very hot Stove
+for three Days: It must stand three Weeks; but after the three first
+Days a moderate Fire will do; but never stir the Pots, nor let the
+Stove be quite cold: Then take it out, and pour out all the Syrup,
+the Rock will be on the Sticks and the Pot-sides: set the Pots in
+cold Water, in a Pan, on the Fire, and when it is thorough hot all
+the Rock will slip out, and fall most of it in small Pieces; the
+Sticks you must just dip in hot Water, and that will make the Rock
+slip off; then put in a good Handful of dry Orange-Flowers, and take
+a Ladle with Holes, and put the Rock and Flowers in it, as much as
+will make as big a Lump as you wou'd like; dip it in scalding Water,
+and lay it on a Tin Plate; then make it up in handsome Lumps, and as
+hollow as you can: When it is so far prepar'd, put it in a hot
+Stove, and the next Day it will stick together; then take it off the
+Plates, and let it lye two or three Hours in the Stove; if there be
+any large Pieces, you may make Bottoms of them, and lay small Pieces
+on them.
+
+
+_To make FRUIT-BISCUIT._
+
+Scald the Fruit, dry it well from the Water, and rub it through a
+Hair Sieve; stir it in a Pan over a slow Fire, 'till it is pretty
+dry; the stiffer it is, the better; then take two Pound of fine
+Sugar, sifted thro' an Hair Sieve, and a Spoonful of Gum-Dragon
+steep'd very well, and strain'd, and about a Quarter of a Pound of
+Fruit; mix it well with Sugar, beat it with a Biscuit-Beater, and
+take the Whites of twelve Eggs, beat up to a very stiff Froth; put
+in but a little at a Time, beating it 'till it is all in, and looks
+as white as Snow, and very thick; then drop it on Papers, and put it
+in an Oven; the Oven must be very cool, and shut up, to make them
+rise: The Lemmon-Biscuit is made the same Way, only instead of Fruit
+put in the Juice of three Lemmons; less will make two Pound; it must
+have Juice enough to make it to a Paste, and the Rinds of two
+Lemmons grated; and when it is beaten enough, put in a little Musk,
+or Amber, and drop and bake it as other.
+
+
+_To make all Sorts of SUGAR-PASTE._
+
+Sift your Sugar thro' a Lawn Sieve, then sift some Starch as fine;
+to a Pound of Sugar put a Quarter of a Pound of Starch; make it of
+what Colour you please, into a stiff Paste; putting thereto
+Gum-Dragon well steep'd in Orange-Flower-Water; beat it well in a
+Mortar, and make it in Knots or Shells in a Mould or Moss, with
+rubbing it thro' an Hair Sieve: The Red must be colour'd with
+Carmine; the Yellow with Gumboodge, steep'd in Water, and put to the
+Gum; the Green is made with Yellow Gum, putting to it Stone-Blue
+steep'd in Water; the Brown with Chocolate, and the Blue with Smalt.
+
+
+_To make CHOCOLATE-ALMONDS._
+
+Take two Pound of fine sifted Sugar, half a Pound of Chocolate
+grated, and sifted thro' an Hair Sieve, a Grain of Musk, a Grain of
+Amber, and two Spoonfuls of Ben; make this up to a stiff Paste with
+Gum-Dragon steep'd well in Orange-Flower-Water; beat it well in a
+Mortar; make it in a Mould like Almonds; lay them to dry on Papers,
+but not in a Stove.
+
+
+_To make WORMWOOD-CAKES._
+
+Sift fine Sugar thro' an Hair Sieve, and cover it with Carmine; wet
+it more than a Candy with Water; boil it pretty fast 'till it is
+almost at a Candy Height; then put in about three Drops of Spirit of
+Wormwood, and fill it into little Coffins made of Cards; when it
+boils in the Coffins it is enough; you must not boil above half a
+Pound at a Time, or less: The Spirit of Wormwood must be that which
+looks black, and as thick as Oil, and must have two or three Boils
+in the Cakes after you put it in.
+
+
+_To make HONEYCOMB-CAKES of ORANGE-FLOWER-VIOLET of COWSLIPS._
+
+Take about half a Pound of fine Sugar, sifted thro' an Hair Sieve,
+wet it more than for a Candy, with Orange-Flower-Water, for the
+Orange-Flower-Cakes, and fair Water for the other Cakes; boil it
+almost to Candy Height, and then put in the Leaves of the Flowers;
+boil them a little in the Candy, or it will be too thin; then put it
+in Card-Coffins.
+
+
+_To make ICE ALMOND-CAKES._
+
+Beat a Pound of Almonds very fine, with Rose-Water, to keep them
+from Oiling; mix them with half a Pound of sifted Sugar, make them
+up into little long or round Cakes, which you like best; put them in
+a Stove or before a Fire, 'till they are dry on one Side, and then
+turn them; and when they are dry on both Sides, take very fine Sugar
+sifted; to a Pound take as much White of Eggs as will just wet it;
+beat it with a Spoon, and as it grows white put in a little more
+Egg, 'till it is thin enough to ice the Cakes; then ice first one
+Side, and when that is dry before the Fire, ice the other: Be sure
+one Side is dry before you do the other.
+
+
+_To make BEAN'D-BREAD._
+
+Blanch half a Pound of Almonds, slice them thin the long Way, lay
+them in Rose-Water all Night; then drain them from the Water, and
+set them by the Fire, stirring them 'till they are a little dry and
+very hot; then put to them fine Sugar sifted, enough to hang about
+them. (They must not be so wet as to make the Sugar like Paste; nor
+so dry, but that the Sugar may hang together.) Then lay them in
+Lumps on Wafer-Paper, and set them on Papers in an Oven, after
+Puffs, or any very cool Oven that Pies have been baked in.
+
+
+_To make ORANGE or LEMMON-PUFFS._
+
+Take a Pound of fine sifted Sugar, and grate the Outside Rind of two
+large Oranges or Lemmons; put the Rind to the Sugar, and beat them
+well together in a Mortar; grind it well with a Pestle, and make it
+up to a stiff Paste with Gum-Dragon well steep'd; then beat the
+Paste again, rowl or square it, and bake it in a cool Oven, on
+Papers and Tin-Plates.
+
+
+_To make ALMOND-PASTE, either BITTER or SWEET: The BITTER are
+RATAFEA._
+
+Blanch and beat a Pound of Almonds; put in just Rose-Water enough to
+keep them from Oiling; then take a Pound of fine Sugar, and boil it
+to a Candy; and when it is almost at a Candy Height, put in the
+Almonds; stir them over a cool Fire 'till it is a very dry stiff
+Paste, and almost cold, and set it by 'till it is quite cold; then
+beat it well in a Mortar, and put to it a Pound and a Half of fine
+sifted Sugar; rub it very well together, and make it up with a
+Spoonful of well-steep'd Gum-Dragon and Whites of Eggs, whip'd to a
+Froth; then squirt it, and bake it in a cool Oven; put into the
+Sweet-Almonds the Rind of a Lemmon grated, but none in the Bitter:
+If you don't make the first Paste stiff, they will run about the
+Oven. Bake them on Papers and Tin-Plates.
+
+
+_To make LITTLE ROUND RATAFEA-PUFFS._
+
+Take half a Pound of Kernels, or Bitter-Almonds, beat very stiff,
+and a Pound and a Half of sifted Sugar; make it up to a stiff Paste
+with White of Eggs whip'd to a Froth; beat it well in a Mortar, and
+make it up in little Loaves; then bake them in a very cool Oven, on
+Paper and Tin-Plates.
+
+
+_To make BROWN-WAFERS._
+
+Take half a Pint of Milk and half a Pint of Cream, and put to it
+half a Pound of brown Sugar; melt and strain it thro' a Sieve; take
+as much fine Flower as will make one half of the Milk and Cream very
+stiff, then put in the other Half; stir it all the while, that it
+may not be in Lumps; then put in two Eggs well beaten, a little
+Sack, some Mace shred fine, two or three Cloves beaten: Bake in
+Irons.
+
+
+_To make ALMOND-LOAVES._
+
+Beat a Pound of Almonds very fine, mix them well with three Quarters
+of a Pound of sifted Sugar, set them over the Fire, keep them
+stirring 'till they are stiff, and put in the Rind of a Lemmon
+grated; make them up in little Loaves, shake them very well in the
+Whites of Eggs beat to a very stiff Froth, that the Egg may hang
+about them; then put them in a Pan with about a Pound of fine sifted
+Sugar, shake them 'till they are well cover'd with the Sugar; divide
+them if they stick together, and add more Sugar, 'till they begin to
+be smooth, and dry; and when you put them on Papers to bake, shake
+them in a Pan that is just wet with White of Eggs, to make them have
+a Gloss: Bake them after Biscuit, on Papers and Tin-Plates.
+
+
+_To make CHOCOLATE-PUFFS._
+
+Take a Pound of fine sifted Sugar, and three Ounces of Chocolate
+grated, and sifted thro' an Hair Sieve; make it up to a Paste with
+White of Eggs whip'd to a Froth; then beat it well in a Mortar, and
+make it up in Loaves, or any Fashion you please. Bake it in a cool
+Oven, on Papers and Tin-Plates.
+
+
+_To make RATAFEA-DROPS, either of APRICOCK-KERNELS, or half BITTER,
+and half SWEET-ALMONDS._
+
+Take a Pound of Kernels or Almonds beat very fine with Rose-Water;
+take a Pound of sifted Sugar and the Whites of five Eggs beat to a
+Froth, mix them well together, and set them on a slow Fire; keep
+them stirring, 'till they begin to be stiff; when they are quite
+cold, make them in little round Drops: Bake them after the long
+Biscuit, on Paper and Tin-Plates.
+
+
+_To make all Sorts of SUGAR-PUFFS._
+
+Take very fine beaten Sugar, sifted thro' a Lawn Sieve, make it up
+into a Paste, with Gum-Dragon very well steep'd in Rose-Water, or
+Orange-Flower-Water; beat it in a Mortar, squirt it, and bake it in
+a cool Oven. Colour the Red with Carmine, Blue with Powder-Blue,
+Yellow with steep'd Gamboodge put into Gum, and Yellow and Blue will
+make Green: Bake them after all other Puffs. Sugar the Papers well
+before you squirt the Puffs on Papers and Tin-Plates.
+
+
+_To make ALMOND-PASTE._
+
+Lay a Pound of Almonds all Night in Water, and warm some Water the
+next Day to make them blanch, and then beat them very fine with
+Rose-Water; and to a Pound of Almonds take a Pound and a Quarter of
+fine Sugar; wet it with Water, boil it to a Candy Height, and then
+put to your Almonds three Spoonfuls of Rose-Water, mix it, and put
+it to the Candy; set it over the Fire 'till it is scalding hot, then
+put in the Juice of a Lemmon and the Rind grated; stir it over the
+Fire, and then drop it on Glass or clean Boards: Put it in a hot
+Stove; twelve Hours will dry it; then turn it, and dry it the other
+Side.
+
+
+_To make LONG-BISCUIT._
+
+Take thirty Eggs, (the Whites of fourteen (break twenty eight of
+them; beat them very well with two Spoonfuls of Rose-Water; then put
+in three Pound of sifted Sugar, and beat it all the while the Oven
+is heating; then dry two Pound and a Quarter of fine Flower, let it
+be cold before you put it in, and put in the two Eggs left out; stir
+it well, and drop it. It must have a very quick Oven. Bake it almost
+as fast as you can fill your Oven; the Papers must be laid on
+Tin-Plates, or they will burn at the Bottom. This fame Biscuit was
+the Queen's Seed-Biscuit. Put to half this Quantity half a Pound of
+Caraway-Seeds, and bake it in large square Tin-Pans, buttering the
+Pans: It bakes best in a cool Oven, after the Drop-Biscuit is baked.
+
+
+_To make SPUNGE-BISCUIT._
+
+Take the Yolks of eighteen Eggs, beat them well, the Whites of nine
+whip'd to a Froth, and beat them well together; put to them two
+Pound and two Ounces of sifted Sugar, and have ready half a Pint of
+Water, with three Spoonfuls of Rose-Water, boiling hot; and as you
+beat the Eggs and Sugar, put in the hot Water, a little at a Time;
+then set the Biscuit over the Fire, (it must be beat in a Brass or
+Silver Pan) keeping it beating, 'till it is so hot that you can't
+hold your Finger in it; then take it off, and beat it 'till 'tis
+almost cold; then put in a Pound and Half of Flower well dry'd, and
+the Rind of two Lemmons grated. Bake it in little long Pans
+butter'd, and in a quick Oven: Sift Sugar over them before you put
+them in the Oven.
+
+
+_To make round BISCUIT with CORIANDER SEEDS._
+
+Take nine Eggs, and but four of the Whites, beat them very well, put
+to them eight Spoonfuls of Rose-Water, and eight of
+Orange-Flower-Water; beat the Eggs and Water a Quarter of an Hour;
+then put in a Pound of sifted Sugar, three Quarter of a Pound of
+fine Flower well dry'd, beat this altogether an Hour and Half; then
+put in two Ounces of Coriander-Seeds a little bruis'd: When the Oven
+is ready, put them in little round Tin-Pans butter'd, and sift Sugar
+over them. A cool Oven will bake them.
+
+
+_To make HARTSHORN-JELLY._
+
+Take half a Pound of Hartshorn, boil it in a Pipkin, with six Quarts
+of Spring-Water, 'till consum'd to three Pints; let it stand all
+Night; then put to it half a Pound of fine Sugar, some Cinamon,
+Mace, and a Clove or two, and let it boil again; then put in the
+Whites of eight Eggs well beaten, letting it boil up again; then put
+in the Juice of four or five Lemmons, and half a Pint of _Rhenish_
+Wine; let it just boil up, and then run it thro' a Jelly-bag 'till
+it is clear.
+
+
+_To make LEMMON-JELLY._
+
+Take four Lemmons, rasp the Rinds into a Pint and half of
+Spring-Water, let it lye an Hour; and then put to it the Whites of
+five Eggs well beaten, half a Pound of Sugar, and the Juice of four
+Lemmons; when the Sugar is melted, strain it thro' a thin Sieve or
+Strainer; then take a little Powder of Turmerick, ty'd up in a Piece
+of Muslin, and lay it in a Spoonful of Water 'till it is wet; then
+squeeze a little into the Jelly, to make it Lemmon-Colour, but not
+too Yellow: Set it over the Fire, skim it, and when you see it
+jelly, put it in Glasses; if it boil, it will not be amiss.
+
+
+_To make BUTTER'D ORANGE._
+
+Rasp the Peel of two Oranges into half a Pint of Water; put to it
+half a Pint of Orange-Juice, and six Eggs, (but two of the Whites)
+and as much Sugar as will sweeten it; strain it, set it on the Fire,
+and when it is thick, put in a Piece of Butter as big as a Nut,
+keeping it stirring 'till it is cold.
+
+
+_To make ERINGO-CREAM._
+
+Take a Quartern of Eringo's, cut them small, and boil them in half a
+Pint of Milk, 'till they are tender; then put to them a Pint of
+Cream and two Eggs, well beaten; set it on the Fire, and let it just
+boil; if you don't think it sweet enough, put in a little Sugar.
+
+
+_To make BARLEY-CREAM._
+
+Take two Ounces of Pearl-Barley, boil it in four or five Waters
+'till it is very tender; then rub it thro' an Hair Sieve, and put it
+to a Pint of Cream, with an Egg well beaten; sweeten it, and let it
+boil: If you please, you may leave some of the Barley whole in it.
+
+
+_To make RATAFEA-CREAM._
+
+Take Kernels of Apricocks, beat them very fine, and to two Ounces
+put a Pint of Cream and two Eggs; sweeten it, set it on the Fire,
+and let it boil 'till 'tis pretty thick: You may slice some of the
+Kernels thin, and put them in, besides what is beaten.
+
+
+_To make ALMOND-BUTTER._
+
+Take half a Pound of Almonds finely beaten, mix them in a Quart of
+Cream; strain the Cream, and get out as much of the Almonds as you
+can thro' the Strainer; set it on the Fire, and when it is ready to
+boil, put in twelve Eggs (but three of the Whites) well beaten; stir
+it on the Fire 'till it turns to a Curd; then put in half a Pint of
+cold Milk, stir it well, and whey it in a Strainer: When 'tis cold
+sweeten it.
+
+
+_To make a TRIFLE._
+
+Take a Pint of Cream, and boil it, and when it is almost cold,
+sweeten it, and put it in the Bason you use it in; and put to it a
+Spoonful of Runnet; let it stand 'till it comes like Cheese: You may
+perfume it, or put in Orange-Flower-Water.
+
+
+_To make all Sorts of FRUIT-CREAM._
+
+Take your Fruit, (scalded) or Sweet-meats, and rub it thro' an Hair
+Sieve, and boil your Cream; and when 'tis cold, put in your Fruit,
+'till 'tis pretty thick.
+
+
+_To make SACK-POSSET, or SACK-CREAM._
+
+Take twelve Eggs, (the Whites of but six) beat them, and put to them
+a Pint of Sack and half a Pound of Sugar; set them on a Fire,
+keeping them stirring 'till they turn white, and just begin to
+thicken; at the same Time on another Fire have a Quart of Cream,
+boil and pour it into the Eggs and Sack, give it a Stir round, and
+cover it a Quarter of an Hour before you eat it: The Eggs and Sack
+must be heated in the Bason you use it in, and the Cream must boil
+before you set on the Eggs.
+
+
+_To make BLAMANGE._
+
+Take two Ounces of Ising-glass, steep it all Night in Rose-Water;
+then take it out of the Water and put to it a Quart of Milk, and
+about six Laurel Leaves, breaking the Leaves into two or three
+Pieces; boil this 'till all the Ising-glass is dissolv'd, and the
+Milk diminish'd to less than a Pint; then put to it a Quart of
+Cream, letting it boil about half an Hour; then strain it thro' a
+thin Strainer, leaving as little of the Ising-glass in the Strainer
+as you can; sweeten it, and, if you like it, put in a little
+Orange-Flower-Water; put it in a broad Earthen Pan, or _China_ Dish;
+the next Day, when you use it, cut it with a Jagging-Iron in long
+Slips, and lay it in Knots on the Dish or Plate you serve it up in.
+
+
+LEMMON-CREAM made with CREAM.
+
+Take a Pint of Cream, the Yolks of two Eggs, and about a Quarter of
+a Pound of Sugar, boil'd with the Rind of a Lemmon cut very thin;
+when it is almost cold, take out the Rind, and put in the Juice of a
+large Lemmon, by Degrees, or it will turn, keeping it stirring 'till
+it is quite cold.
+
+
+_To make CITRON-CREAM._
+
+Take half a Pound of Green Citron, cut it as thin as possible, and
+in small long Pieces, but no longer than half an Inch: Put it in a
+Pint of Cream, with a Piece of the Rind of a Lemmon, and boil it a
+Quarter of an Hour; then sweeten it, put in an Egg well beaten, and
+set it on the Fire again, 'till it grows thick; then put in the
+Juice of half a Lemmon, and stir it 'till 'tis cold.
+
+
+_To make PISTATO-CREAM._
+
+Take half a Pound of Pistato-Nuts, break them, and blanch the
+Kernels, and beat all (except a Dozen, that you must keep to slice,
+to lay on the Top of the Cream) with a little Milk; then put them
+into a Pint of Cream, with the Yolks of two Eggs, and sweeten it
+with fine Sugar: To this Quantity put a Spoonful of the Juice of
+Spinage, stamp'd and strain'd; set it all over the Fire, and let it
+just boil; and when you send it up, put the slic'd Kernels on the
+Top. If you like it thick, you may put in the White of one Egg.
+
+
+_To make CLOUTED-CREAM._
+
+Take four Gallons of Milk, let it just boil up; then put in two
+Quarts of Cream, and when it begins to boil again, put it in two
+large Pans or Trays, letting it stand three Days; then take it from
+the Milk with a Skimmer Skimmer full of Holes, and lay it in the
+Dish you send it up in: Lay it high in the Middle, and a large
+handsome Piece on the Top, to cover all the rest.
+
+
+_To make a very thick, raw CREAM._
+
+Take two Trays, keep them boiling hot; and, when you bring your
+Milk, put it in the scalding-hot Tray, and cover it with the other
+hot Tray; and the next Day you will find a very thick Cream. This
+must be done the Night before you use it.
+
+
+_To make SPANISH-BUTTER._
+
+Take two Gallons of Milk, boil it, and, whilst boiling, put in a
+Quart of Cream; let it boil after the Cream is in; set it in two
+broad Pans or Trays, and let it stand two or three Days; then take
+the Cream from the Milk into a Silver Pan or wooden Bowl; put to it
+a Spoonful of Orange-Flower-Water, with a perfum'd Pastel or two
+melted in it; and sweeten it a little with sifted Sugar: Then beat
+it with a Silver Ladle or a wooden Beater, 'till it is stiff enough
+to lye as high as you wou'd have it: Be sure to beat it all one Way,
+and not change your Hand.
+
+
+_To make ORANGE-BUTTER._
+
+Take the Rind of two or three Oranges, and boil them very tender;
+then beat them very fine in a Mortar, and rub them thro' an Hair
+Sieve; then take a Quart of Cream, boil it, and put in the Yolks of
+ten Eggs, and the Whites of two; beat the Eggs very well before you
+put them to the boiling Cream; stir it all one Way, 'till it is a
+Curd; then whey it in a Strainer; when it is cold, mix in as much of
+the Orange as you think will make it taste as you wou'd have it;
+then sweeten it as you like it.
+
+
+_To make ALMOND-BUTTER._
+
+Take a Pint of Milk, and about twelve large Laurel Leaves, break the
+Leaves in three or four Pieces; boil them in the Milk 'till it is
+half wasted; then put in a Quart of Cream, boil it with the Leaves
+and Milk; then strain it, and set it on the Fire again; when it
+boils, put in the Yolks of twelve Eggs, and the Whites of three,
+beating the Eggs very well; stir this 'till it is a Curd; put in
+about Half a Pint of Milk, let it have a boil, then whey it in a
+Strainer. When it is cold, sweeten it. This tastes as well as that
+which has Almonds in it.
+
+
+_To make TROUT-CREAM._
+
+Have three or four long Baskets made like a Fish; then take a Quart
+of new Milk and a Pint of Cream, sweeten it, and put in a little
+Orange-Flower-Water; make it as warm as Milk from the Cow; put in a
+Spoonful of Runnet, stir it, and cover it close; and when it comes
+like a Cheese, wet the Baskets, and set them hollow; lay the Cheese
+into them without breaking the Curd; as it wheys and sinks, fill
+them up 'till all is in. When you send it up, turn the Baskets on
+the Plates, and give it a Knock with your Hand, they will come out
+like a Fish: Whip Cream and lay about them. They will look well in
+any little Basket that is shallow, if you have no long ones.
+
+
+_To make ALMOND-CREAM._
+
+Take a Quarter of a Pound of Almonds, blanch and beat them very
+fine, put them to a Pint of Cream, boil the Almonds and Cream, then
+sweeten it, and put it in the Whites of two Eggs well-beaten; set it
+on the Fire till it just boils and grow thick.
+
+
+_To make RAW-ALMOND, or RATAFEA-CREAM._
+
+Take a Quarter of a Pound of bitter or sweet Almonds, which you like
+best, blanch and beat them very fine, mix them with a Quart of Cream
+and the Juice of three or four Lemmons; sweeten it as you like it,
+and whip it in a Tray with a Whisk; as the Froth rises, put it in a
+Hair Sieve to grow stiff; then fill your Bason or Glasses.
+
+
+_To make CHOCOLATE-CREAM._
+
+Take a Quarter of a Pound of Chocolate, breaking it into a Quarter
+of a Pint of boiling Water; mill it and boil it, 'till all the
+Chocolate is dissolv'd; then put to it a Pint of Cream and two Eggs
+well-beaten; let it boil, milling it all the while; when it is cold,
+mill it again, that it may go up with a Froth.
+
+
+_To make SEGO-CREAM._
+
+Take two Spoonfuls of Sego, boil it in two Waters, straining the
+Water from it; then put to it half a Pint of Milk, boil it 'till
+'tis very tender, and the Milk wasted; then put to it a Pint of
+Cream, a Blade of Mace, a little Piece of Lemmon-Peel, and two Eggs,
+(the White of but one) sweeten and boil it 'till it is thick.
+
+
+_To Ice CREAM._
+
+Take Tin Ice-Pots, fill them with any Sort of Cream you like, either
+plain or sweeten'd, or Fruit in it; shut your Pots very close; to
+six Pots you must allow eighteen or twenty Pound of Ice, breaking
+the Ice very small; there will be some great Pieces, which lay at
+the Bottom and Top: You must have a Pail, and lay some Straw at the
+Bottom; then lay in your Ice, and put in amongst it a Pound of
+Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between
+every Pot, that they may not touch; but the Ice must lie round them
+on every Side; lay a good deal of Ice on the Top, cover the Pail
+with Straw, set it in a Cellar where no Sun or Light comes, it will
+be froze in four Hours, but it may stand longer; than take it out
+just as you use it; hold it in your Hand and it will slip out. When
+you wou'd freeze any Sort of Fruit, either Cherries, Rasberries,
+Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as
+hollow as you can; put to them Lemmonade, made with Spring-Water and
+Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit
+hang together, and put them in Ice as you do Cream.
+
+
+_To make HARTSHORN-FLUMMERY._
+
+Take half a Pound of Hartshorn, boil it in four Quarts of Water till
+it comes to one, or less; let it stand all Night; then beat and
+blanch a Quarter of a Pound of Almonds, melt the Jelly, mix the
+Almonds with it, and strain it thro' a thin Strainer or Hair Sieve;
+then put in a Quarter of a Pint of Cream, a little Cinamon, and a
+Blade of Mace, boil these together, and sweeten it: Put it into
+_China_ Cups; when you use it, turn it out of the Cups, and eat it
+with Cream.
+
+
+_To make perfum'd PASTELS._
+
+Take a Pound of Sugar sifted thro' a Lawn Sieve, two Grains of
+Amber-Grease, one Grain of Musk; grind the Amber and Musk very fine,
+mix it with the Sugar, make it up to a Paste with Gum-Dragon well
+steep'd in Orange-Flower-Water, and put in a Spoonful of Ben; beat
+the Paste well in a Mortar, then roll it pretty thin, cut the
+Pastels with a small Thimble, and print them with a Seal; let them
+lye on Papers to dry; when they are dry, put them in a Glass that
+has a Cover, or in some close Place, where they may not lose their
+Scent.
+
+
+_To burn ALMONDS._
+
+Take a Pound of _Jordan_-Almonds, set them before a hot Fire, or in
+an Oven, 'till they are very crisp; then take three Quarters of a
+Pound of Sugar, one Ounce of Chocolate grated, and a Quarter of a
+Pint of Water, and boil these almost to a Candy; then put in the
+Almonds, and let them be just hot; take them off and stir them,
+'till the Sugar grows dry, and hangs about the Almonds: Put them out
+of the Pan on a Paper, and put them asunder.
+
+
+_To make LEMMON-WAFERS._
+
+Take fine sifted Sugar, and put it in Spoons, colouring it in every
+Spoon of several Colours; wet it with Juice of Lemmon; this is to
+paint the Wafers. Cut little square Papers, of very thick but very
+fine Paper, (a Sheet will make two Dozen) then take a Spoonful of
+Sugar, wet it with Juice of Lemmon, let it be pretty stiff, hold the
+Spoon over the Fire 'till it grows thin, and is just scalding hot;
+then put a Tea-Spoonful on the Paper, rubbing it equally all over
+the Paper very thin; then paint it of what Colour you please, first
+scalding the Colours: When you see it grows dry, pin it at two
+Corners of the Paper; when they are cold, and you have made all you
+design to make, put them into a Box, and set them a Day or two by
+the Fire; then wet the Papers, with your Fingers dipt into Water, on
+the Outside; let them lye a little, and the Papers will come off.
+The Colours are made thus: The Red with Carmine, the Blue with
+Smalt, the Green with Powder, call'd Green-Earth, and the Yellow
+with Saffron steep'd in Lemmon-Juice.
+
+
+_To candy little GREEN-ORANGES._
+
+Lay the Oranges in Water three Days, shifting them every Day; then
+put them into scalding Water, keeping them in a Scald, close
+cover'd, 'till they are green; then boil them 'till they are tender,
+and put them in Water for three Days more, shifting the Water every
+Day: Make a Syrup with their Weight in Sugar, Half a Pint of Water
+to a Pound of Sugar; when the Syrup is cold put the Oranges into it;
+let them lye two or three Days, and then candy them out as other
+Oranges.
+
+
+_To candy COWSLIPS, or any FLOWERS or GREENS in BUNCHES._
+
+Steep Gum-Arabick in Water, wet the Flowers with it, and shake them
+in a Cloth, that they may be dry; then dip them in fine sifted
+Sugar, and hang them on a String, ty'd cross a Chimney that has a
+Fire in it: They must hang two or three Days 'till the Flowers are
+quite dry.
+
+
+_To make CARAMEL._
+
+Take _China_ Oranges, peel and split them into Quarters, but don't
+break the Skin; lay the Quarters before a Fire, turning them 'till
+the Skin is very dry; then take Half a Pound of Sugar sifted thro'
+an Hair Sieve, put it in a Brass or Silver Pan, and set it over a
+very slow Fire, keeping it stirring 'till all is melted, and looks
+pretty clear; then take it off the Fire, and put in your
+Orange-Quarters, one at a Time; take them out again as fast as you
+can with a little Spoon, and lay them on a Dish, that shou'd be
+butter'd, or they will not come off: The Sugar will keep hot enough
+to do any Plate full. You may do roasted Chessnuts, or any Fruit in
+the Summer, first laying the Fruit before a Fire, or in a Stove, to
+make the Skin tough; for if any Wet come out, the Sugar will not
+stick to it: It must be done just when you use it, for it will not
+keep.
+
+
+_To make a good GREEN._
+
+Lay an Ounce of Gumboodge in Water 'till it is all melted, Half a
+Quarter of a Pint of Water is sufficient; then take an Ounce and
+Half of Stone-Blue dissolv'd in a little Water, put it to the
+Gumboodge when melted; put to it a Quarter of a Pound of fine Sugar,
+and a Quarter of a Pint of Water more, and let it boil: Put a
+Spoonful of this to a Pint of any white Clear-Cakes, it will make
+them a very good Green.
+
+
+_To sugar all Sorts of small FRUIT._
+
+Beat the White of an Egg, and dip the Fruit in it; let it lye on a
+Cloth that it may not wet; then take fine sifted Sugar, and rowl the
+Fruit in it 'till 'tis quite cover'd with Sugar; lay it on a Sieve
+in a Stove, or before a Fire, to dry it well; it will keep well a
+Week.
+
+
+_To scald all Sorts of FRUIT._
+
+Put the Fruit into scalding Water, (as much as will almost cover the
+Fruit) set it over a slow Fire, keep them in a Scald 'till they are
+tender, turning the Fruit where the Water does not cover it; when
+'tis very tender, lay a Paper close to it, and let it stand 'till it
+is cold: Then to a Pound of Fruit put Half a Pound of Sugar, and let
+it boil (but not too fast) 'till it looks clear: All Fruit must be
+done whole but Pippins, and they are best halv'd or quarter'd, and a
+little Orange-Peel boil'd and put in them, with the Juice of a
+Lemmon.
+
+
+_FINIS._
+
+       *       *       *       *       *
+           *       *       *       *
+       *       *       *       *       *
+
+Errata (Noted by Transcriber):
+
+To make Honycomb-Cakes of Orange-Flower-Violet of Cowslips
+  _The Table of Contents and the body text have identical wording and
+  punctuation. Intended reading may be:_
+    "Orange-Flower, Violet or Cowslips"
+a Quarter of an Hour will do them after they begin to boil fast
+  _text has period (full stop) after "them"_
+To preserve APRICOCKS.
+  _text reads "APRICOCRS"_
+to a Pound of Quinces put in a Pound and a Half of Sugar
+  _parts of this line almost unreadable, some "a"s invisible_
+Whole Oranges or Lemmons are done the same Way
+  _text reads "the fame Way"_
+The Spirit of Wormwood
+  _capital "S" (first letter on page) printed upside-down_
+Take thirty Eggs, (the Whites of fourteen (break twenty eight of them;
+  _punctuation unchanged: possibly error for:_
+    Take thirty Eggs, the Whites of fourteen (break twenty eight
+    of them);
+  _The passage appears to mean "separate twenty-eight of the thirty
+  eggs, using fourteen of the whites and all the yolks." The two whole
+  eggs are used later in the recipe._
+set it on the Fire till it just boils and grow thick
+  _text reads "set in on"_
+this is to paint the Wafers
+  _text reads "Waters"_
+
+
+
+
+
+
+End of Project Gutenberg's Mrs. Mary Eales's receipts. (1733), by Mary Eales
+
+*** END OF THIS PROJECT GUTENBERG EBOOK MRS. MARY EALES'S RECEIPTS. (1733) ***
+
+***** This file should be named 20735.txt or 20735.zip *****
+This and all associated files of various formats will be found in:
+        http://www.gutenberg.org/2/0/7/3/20735/
+
+Produced by Louise Hope, David Starner and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+Updated editions will replace the previous one--the old editions
+will be renamed.
+
+Creating the works from public domain print editions means that no
+one owns a United States copyright in these works, so the Foundation
+(and you!) can copy and distribute it in the United States without
+permission and without paying copyright royalties.  Special rules,
+set forth in the General Terms of Use part of this license, apply to
+copying and distributing Project Gutenberg-tm electronic works to
+protect the PROJECT GUTENBERG-tm concept and trademark.  Project
+Gutenberg is a registered trademark, and may not be used if you
+charge for the eBooks, unless you receive specific permission.  If you
+do not charge anything for copies of this eBook, complying with the
+rules is very easy.  You may use this eBook for nearly any purpose
+such as creation of derivative works, reports, performances and
+research.  They may be modified and printed and given away--you may do
+practically ANYTHING with public domain eBooks.  Redistribution is
+subject to the trademark license, especially commercial
+redistribution.
+
+
+
+*** START: FULL LICENSE ***
+
+THE FULL PROJECT GUTENBERG LICENSE
+PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK
+
+To protect the Project Gutenberg-tm mission of promoting the free
+distribution of electronic works, by using or distributing this work
+(or any other work associated in any way with the phrase "Project
+Gutenberg"), you agree to comply with all the terms of the Full Project
+Gutenberg-tm License (available with this file or online at
+http://gutenberg.org/license).
+
+
+Section 1.  General Terms of Use and Redistributing Project Gutenberg-tm
+electronic works
+
+1.A.  By reading or using any part of this Project Gutenberg-tm
+electronic work, you indicate that you have read, understand, agree to
+and accept all the terms of this license and intellectual property
+(trademark/copyright) agreement.  If you do not agree to abide by all
+the terms of this agreement, you must cease using and return or destroy
+all copies of Project Gutenberg-tm electronic works in your possession.
+If you paid a fee for obtaining a copy of or access to a Project
+Gutenberg-tm electronic work and you do not agree to be bound by the
+terms of this agreement, you may obtain a refund from the person or
+entity to whom you paid the fee as set forth in paragraph 1.E.8.
+
+1.B.  "Project Gutenberg" is a registered trademark.  It may only be
+used on or associated in any way with an electronic work by people who
+agree to be bound by the terms of this agreement.  There are a few
+things that you can do with most Project Gutenberg-tm electronic works
+even without complying with the full terms of this agreement.  See
+paragraph 1.C below.  There are a lot of things you can do with Project
+Gutenberg-tm electronic works if you follow the terms of this agreement
+and help preserve free future access to Project Gutenberg-tm electronic
+works.  See paragraph 1.E below.
+
+1.C.  The Project Gutenberg Literary Archive Foundation ("the Foundation"
+or PGLAF), owns a compilation copyright in the collection of Project
+Gutenberg-tm electronic works.  Nearly all the individual works in the
+collection are in the public domain in the United States.  If an
+individual work is in the public domain in the United States and you are
+located in the United States, we do not claim a right to prevent you from
+copying, distributing, performing, displaying or creating derivative
+works based on the work as long as all references to Project Gutenberg
+are removed.  Of course, we hope that you will support the Project
+Gutenberg-tm mission of promoting free access to electronic works by
+freely sharing Project Gutenberg-tm works in compliance with the terms of
+this agreement for keeping the Project Gutenberg-tm name associated with
+the work.  You can easily comply with the terms of this agreement by
+keeping this work in the same format with its attached full Project
+Gutenberg-tm License when you share it without charge with others.
+
+1.D.  The copyright laws of the place where you are located also govern
+what you can do with this work.  Copyright laws in most countries are in
+a constant state of change.  If you are outside the United States, check
+the laws of your country in addition to the terms of this agreement
+before downloading, copying, displaying, performing, distributing or
+creating derivative works based on this work or any other Project
+Gutenberg-tm work.  The Foundation makes no representations concerning
+the copyright status of any work in any country outside the United
+States.
+
+1.E.  Unless you have removed all references to Project Gutenberg:
+
+1.E.1.  The following sentence, with active links to, or other immediate
+access to, the full Project Gutenberg-tm License must appear prominently
+whenever any copy of a Project Gutenberg-tm work (any work on which the
+phrase "Project Gutenberg" appears, or with which the phrase "Project
+Gutenberg" is associated) is accessed, displayed, performed, viewed,
+copied or distributed:
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+1.E.2.  If an individual Project Gutenberg-tm electronic work is derived
+from the public domain (does not contain a notice indicating that it is
+posted with permission of the copyright holder), the work can be copied
+and distributed to anyone in the United States without paying any fees
+or charges.  If you are redistributing or providing access to a work
+with the phrase "Project Gutenberg" associated with or appearing on the
+work, you must comply either with the requirements of paragraphs 1.E.1
+through 1.E.7 or obtain permission for the use of the work and the
+Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or
+1.E.9.
+
+1.E.3.  If an individual Project Gutenberg-tm electronic work is posted
+with the permission of the copyright holder, your use and distribution
+must comply with both paragraphs 1.E.1 through 1.E.7 and any additional
+terms imposed by the copyright holder.  Additional terms will be linked
+to the Project Gutenberg-tm License for all works posted with the
+permission of the copyright holder found at the beginning of this work.
+
+1.E.4.  Do not unlink or detach or remove the full Project Gutenberg-tm
+License terms from this work, or any files containing a part of this
+work or any other work associated with Project Gutenberg-tm.
+
+1.E.5.  Do not copy, display, perform, distribute or redistribute this
+electronic work, or any part of this electronic work, without
+prominently displaying the sentence set forth in paragraph 1.E.1 with
+active links or immediate access to the full terms of the Project
+Gutenberg-tm License.
+
+1.E.6.  You may convert to and distribute this work in any binary,
+compressed, marked up, nonproprietary or proprietary form, including any
+word processing or hypertext form.  However, if you provide access to or
+distribute copies of a Project Gutenberg-tm work in a format other than
+"Plain Vanilla ASCII" or other format used in the official version
+posted on the official Project Gutenberg-tm web site (www.gutenberg.org),
+you must, at no additional cost, fee or expense to the user, provide a
+copy, a means of exporting a copy, or a means of obtaining a copy upon
+request, of the work in its original "Plain Vanilla ASCII" or other
+form.  Any alternate format must include the full Project Gutenberg-tm
+License as specified in paragraph 1.E.1.
+
+1.E.7.  Do not charge a fee for access to, viewing, displaying,
+performing, copying or distributing any Project Gutenberg-tm works
+unless you comply with paragraph 1.E.8 or 1.E.9.
+
+1.E.8.  You may charge a reasonable fee for copies of or providing
+access to or distributing Project Gutenberg-tm electronic works provided
+that
+
+- You pay a royalty fee of 20% of the gross profits you derive from
+     the use of Project Gutenberg-tm works calculated using the method
+     you already use to calculate your applicable taxes.  The fee is
+     owed to the owner of the Project Gutenberg-tm trademark, but he
+     has agreed to donate royalties under this paragraph to the
+     Project Gutenberg Literary Archive Foundation.  Royalty payments
+     must be paid within 60 days following each date on which you
+     prepare (or are legally required to prepare) your periodic tax
+     returns.  Royalty payments should be clearly marked as such and
+     sent to the Project Gutenberg Literary Archive Foundation at the
+     address specified in Section 4, "Information about donations to
+     the Project Gutenberg Literary Archive Foundation."
+
+- You provide a full refund of any money paid by a user who notifies
+     you in writing (or by e-mail) within 30 days of receipt that s/he
+     does not agree to the terms of the full Project Gutenberg-tm
+     License.  You must require such a user to return or
+     destroy all copies of the works possessed in a physical medium
+     and discontinue all use of and all access to other copies of
+     Project Gutenberg-tm works.
+
+- You provide, in accordance with paragraph 1.F.3, a full refund of any
+     money paid for a work or a replacement copy, if a defect in the
+     electronic work is discovered and reported to you within 90 days
+     of receipt of the work.
+
+- You comply with all other terms of this agreement for free
+     distribution of Project Gutenberg-tm works.
+
+1.E.9.  If you wish to charge a fee or distribute a Project Gutenberg-tm
+electronic work or group of works on different terms than are set
+forth in this agreement, you must obtain permission in writing from
+both the Project Gutenberg Literary Archive Foundation and Michael
+Hart, the owner of the Project Gutenberg-tm trademark.  Contact the
+Foundation as set forth in Section 3 below.
+
+1.F.
+
+1.F.1.  Project Gutenberg volunteers and employees expend considerable
+effort to identify, do copyright research on, transcribe and proofread
+public domain works in creating the Project Gutenberg-tm
+collection.  Despite these efforts, Project Gutenberg-tm electronic
+works, and the medium on which they may be stored, may contain
+"Defects," such as, but not limited to, incomplete, inaccurate or
+corrupt data, transcription errors, a copyright or other intellectual
+property infringement, a defective or damaged disk or other medium, a
+computer virus, or computer codes that damage or cannot be read by
+your equipment.
+
+1.F.2.  LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right
+of Replacement or Refund" described in paragraph 1.F.3, the Project
+Gutenberg Literary Archive Foundation, the owner of the Project
+Gutenberg-tm trademark, and any other party distributing a Project
+Gutenberg-tm electronic work under this agreement, disclaim all
+liability to you for damages, costs and expenses, including legal
+fees.  YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
+LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
+PROVIDED IN PARAGRAPH F3.  YOU AGREE THAT THE FOUNDATION, THE
+TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
+LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
+INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
+DAMAGE.
+
+1.F.3.  LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
+defect in this electronic work within 90 days of receiving it, you can
+receive a refund of the money (if any) you paid for it by sending a
+written explanation to the person you received the work from.  If you
+received the work on a physical medium, you must return the medium with
+your written explanation.  The person or entity that provided you with
+the defective work may elect to provide a replacement copy in lieu of a
+refund.  If you received the work electronically, the person or entity
+providing it to you may choose to give you a second opportunity to
+receive the work electronically in lieu of a refund.  If the second copy
+is also defective, you may demand a refund in writing without further
+opportunities to fix the problem.
+
+1.F.4.  Except for the limited right of replacement or refund set forth
+in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER
+WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO
+WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE.
+
+1.F.5.  Some states do not allow disclaimers of certain implied
+warranties or the exclusion or limitation of certain types of damages.
+If any disclaimer or limitation set forth in this agreement violates the
+law of the state applicable to this agreement, the agreement shall be
+interpreted to make the maximum disclaimer or limitation permitted by
+the applicable state law.  The invalidity or unenforceability of any
+provision of this agreement shall not void the remaining provisions.
+
+1.F.6.  INDEMNITY - You agree to indemnify and hold the Foundation, the
+trademark owner, any agent or employee of the Foundation, anyone
+providing copies of Project Gutenberg-tm electronic works in accordance
+with this agreement, and any volunteers associated with the production,
+promotion and distribution of Project Gutenberg-tm electronic works,
+harmless from all liability, costs and expenses, including legal fees,
+that arise directly or indirectly from any of the following which you do
+or cause to occur: (a) distribution of this or any Project Gutenberg-tm
+work, (b) alteration, modification, or additions or deletions to any
+Project Gutenberg-tm work, and (c) any Defect you cause.
+
+
+Section  2.  Information about the Mission of Project Gutenberg-tm
+
+Project Gutenberg-tm is synonymous with the free distribution of
+electronic works in formats readable by the widest variety of computers
+including obsolete, old, middle-aged and new computers.  It exists
+because of the efforts of hundreds of volunteers and donations from
+people in all walks of life.
+
+Volunteers and financial support to provide volunteers with the
+assistance they need, is critical to reaching Project Gutenberg-tm's
+goals and ensuring that the Project Gutenberg-tm collection will
+remain freely available for generations to come.  In 2001, the Project
+Gutenberg Literary Archive Foundation was created to provide a secure
+and permanent future for Project Gutenberg-tm and future generations.
+To learn more about the Project Gutenberg Literary Archive Foundation
+and how your efforts and donations can help, see Sections 3 and 4
+and the Foundation web page at http://www.pglaf.org.
+
+
+Section 3.  Information about the Project Gutenberg Literary Archive
+Foundation
+
+The Project Gutenberg Literary Archive Foundation is a non profit
+501(c)(3) educational corporation organized under the laws of the
+state of Mississippi and granted tax exempt status by the Internal
+Revenue Service.  The Foundation's EIN or federal tax identification
+number is 64-6221541.  Its 501(c)(3) letter is posted at
+http://pglaf.org/fundraising.  Contributions to the Project Gutenberg
+Literary Archive Foundation are tax deductible to the full extent
+permitted by U.S. federal laws and your state's laws.
+
+The Foundation's principal office is located at 4557 Melan Dr. S.
+Fairbanks, AK, 99712., but its volunteers and employees are scattered
+throughout numerous locations.  Its business office is located at
+809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email
+business@pglaf.org.  Email contact links and up to date contact
+information can be found at the Foundation's web site and official
+page at http://pglaf.org
+
+For additional contact information:
+     Dr. Gregory B. Newby
+     Chief Executive and Director
+     gbnewby@pglaf.org
+
+
+Section 4.  Information about Donations to the Project Gutenberg
+Literary Archive Foundation
+
+Project Gutenberg-tm depends upon and cannot survive without wide
+spread public support and donations to carry out its mission of
+increasing the number of public domain and licensed works that can be
+freely distributed in machine readable form accessible by the widest
+array of equipment including outdated equipment.  Many small donations
+($1 to $5,000) are particularly important to maintaining tax exempt
+status with the IRS.
+
+The Foundation is committed to complying with the laws regulating
+charities and charitable donations in all 50 states of the United
+States.  Compliance requirements are not uniform and it takes a
+considerable effort, much paperwork and many fees to meet and keep up
+with these requirements.  We do not solicit donations in locations
+where we have not received written confirmation of compliance.  To
+SEND DONATIONS or determine the status of compliance for any
+particular state visit http://pglaf.org
+
+While we cannot and do not solicit contributions from states where we
+have not met the solicitation requirements, we know of no prohibition
+against accepting unsolicited donations from donors in such states who
+approach us with offers to donate.
+
+International donations are gratefully accepted, but we cannot make
+any statements concerning tax treatment of donations received from
+outside the United States.  U.S. laws alone swamp our small staff.
+
+Please check the Project Gutenberg Web pages for current donation
+methods and addresses.  Donations are accepted in a number of other
+ways including checks, online payments and credit card donations.
+To donate, please visit: http://pglaf.org/donate
+
+
+Section 5.  General Information About Project Gutenberg-tm electronic
+works.
+
+Professor Michael S. Hart is the originator of the Project Gutenberg-tm
+concept of a library of electronic works that could be freely shared
+with anyone.  For thirty years, he produced and distributed Project
+Gutenberg-tm eBooks with only a loose network of volunteer support.
+
+
+Project Gutenberg-tm eBooks are often created from several printed
+editions, all of which are confirmed as Public Domain in the U.S.
+unless a copyright notice is included.  Thus, we do not necessarily
+keep eBooks in compliance with any particular paper edition.
+
+
+Most people start at our Web site which has the main PG search facility:
+
+     http://www.gutenberg.org
+
+This Web site includes information about Project Gutenberg-tm,
+including how to make donations to the Project Gutenberg Literary
+Archive Foundation, how to help produce our new eBooks, and how to
+subscribe to our email newsletter to hear about new eBooks.