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diff --git a/30121-h/30121-h.htm b/30121-h/30121-h.htm new file mode 100644 index 0000000..d44770e --- /dev/null +++ b/30121-h/30121-h.htm @@ -0,0 +1,1607 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> +<html xmlns="http://www.w3.org/1999/xhtml"> +<head> +<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> +<title>The Project Gutenberg eBook of The Art of Confectionary, by Edward Lambert</title> + <style type="text/css"> + + body { + margin-left: 10%; + margin-right: 10%; + } + + em { + font-style: italic; + } + + h1,h2,h3 { + clear: both; + font-weight: normal; + text-align: center; + } + + h3 { + margin-top: 2em; + } + + h1.pg {font-weight: bold; } + + h4.pg { clear: both; + font-weight: bold; + text-align: center; } + + p { + margin-top: .75em; + text-align: justify; + } + + table { + border-collapse: collapse; + margin-left: auto; + margin-right: auto; + } + + td { + height: 23px; + padding: 0em 1em; + vertical-align: middle; + } + + td.pg { + height: 23px; + padding: 0em 1em; + vertical-align: top; + } + + #booktitle h2 .art { + font-size: 2em; + } + + #booktitle h2 .artgap { + padding-left: 2em; + } + + #booktitle h2 .confectionarygap { + padding-left: 0.3em; + } + + #booktitle h2 .of { + font-size: 0.8em; + } + + #booktitle .subtitle { + font-size: 1.5em; + text-align: center; + } + + #booktitle .separator { + margin-top: 3em; + margin-bottom: 3em; + margin-left: auto; + margin-right: auto; + text-align: center; + } + + .dropcap { + clear: left; + float: left; + margin: 0; + padding: 0; + text-align: center; + width: auto; + } + + .droppedcap { + display: none; + } + + .figcenter { + margin: auto; + text-align: center; + } + + .finis { + font-size: 1.5em; + margin-top: 2em; + text-align: center; + } + + .finisgap { + padding-left: 0.3em; + } + + .note { + margin-left: 5%; + margin-right: 10%; + } + + .pagenum { + font-size: 8px; + font-style: normal; + font-weight: normal; + left: 92%; + position: absolute; + text-align: right; + text-indent: 0; + } + + .section_break { + border-top: 2px solid gray; + clear: both; + margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + width: 65%; + } + + .smcap { + font-variant: small-caps; + } + + #title_page p { + text-align: center; + } + + #title_page h1 .art { + font-size: 2em; + } + + #title_page h1 .artgap { + padding-left: 2em; + } + + #title_page h1 .confectionarygap { + padding-left: 0.3em; + } + + #title_page h1 .of { + font-size: 0.8em; + } + + #title_page table { + margin-bottom: 2em; + } + + #title_page .double { + border-top: 3px double black; + clear: both; + margin-left: auto; + margin-right: auto; + width: 45%; + } + + #title_page .flowers { + font-size: 1.5em; + } + + #title_page .londongap { + padding-left: 0.3em; + } + + #title_page .preserving { + font-size: 1.5em; + } + + #title_page .shewing { + margin-top: 3em; + } + + #title_page .single { + border-top: 1px solid black; + clear: both; + margin-left: auto; + margin-right: auto; + width: 45%; + } + + hr.full { width: 100%; + margin-top: 3em; + margin-bottom: 0em; + margin-left: auto; + margin-right: auto; + height: 4px; + border-width: 4px 0 0 0; /* remove all borders except the top one */ + border-style: solid; + border-color: #000000; + clear: both; } + pre {font-size: 85%;} + </style> +</head> +<body> +<div>*** START OF THE PROJECT GUTENBERG EBOOK 30121 ***</div> +<h1 class="pg">The Project Gutenberg eBook, The Art of Confectionary, by Edward Lambert</h1> +<p> </p> +<p> </p> +<table border="0" style="background-color: #ccccff;" cellpadding="10"> + <tr> + <td class="pg"> + Note: + </td> + <td> + Images of the original pages are available through + Internet Archive/American Libraries. See + <a href="http://www.archive.org/details/artofconfectiona00lamb"> + http://www.archive.org/details/artofconfectiona00lamb</a> + </td> + </tr> +</table> +<p> </p> +<hr class="full" /> +<p> </p> +<p> </p> +<p> </p> + +<div id="title_page"> +<h1>THE<br /><br /> +<span class="art">A<span class="artgap"> </span>R<span class="artgap"> </span>T</span><br /><br /> +<span class="of">OF</span><br /><br /> +C<span class="confectionarygap"> </span>O<span class="confectionarygap"> </span>N<span class="confectionarygap"> </span>F<span class="confectionarygap"> </span>E<span class="confectionarygap"> </span>C<span class="confectionarygap"> </span>T<span class="confectionarygap"> </span>I<span class="confectionarygap"> </span>O<span class="confectionarygap"> </span>N<span class="confectionarygap"> </span>A<span class="confectionarygap"> </span>R<span class="confectionarygap"> </span>Y.</h1> + +<p class="shewing">SHEWING THE VARIOUS METHODS OF</p> + +<p class="preserving">PRESERVING all <span class="smcap">Sorts</span> of FRUITS,<br /> +<span class="smcap">Dry</span> and <span class="smcap">Liquid</span>; <em>viz.</em></p> + +<table summary="Fruit list."> +<tbody> +<tr> + <td><span class="smcap">Oranges</span>,</td> + <td class="figcenter" style="width: 19px;" rowspan="9"> + <img src="images/fruitdeco.png" width="19" height="200" alt="Decoration" title="" /> + </td> + <td><span class="smcap">Currants</span>,</td> +</tr> +<tr> + <td><span class="smcap">Lemons</span>,</td> + <td><span class="smcap">Plumbs</span>,</td> +</tr> +<tr> + <td><span class="smcap">Citrons</span>,</td> + <td><span class="smcap">Rasberries</span>,</td> +</tr> +<tr> + <td><span class="smcap">Golden Pippins</span>,</td> + <td><span class="smcap">Peaches</span>,</td> +</tr> +<tr> + <td><span class="smcap">Wardens</span>,</td> + <td><span class="smcap">Walnuts</span>,</td> +</tr> +<tr> + <td><span class="smcap">Apricots Green</span>,</td> + <td><span class="smcap">Nectarines</span>,</td> +</tr> +<tr> + <td><span class="smcap">Almonds</span>,</td> + <td><span class="smcap">Figs</span>,</td> +</tr> +<tr> + <td><span class="smcap">Goosberries</span>,</td> + <td><span class="smcap">Grapes</span>, <em>&c.</em></td> +</tr> +<tr> + <td><span class="smcap">Cherries</span>,</td> + <td> </td> +</tr> +</tbody> +</table> + +<p><span class="flowers">FLOWERS and HERBS;</span><br /> +<span class="smcap">As Violets, Angelica, Orange-Flowers,</span> <em>&c.</em></p> + +<p>Also how to make all Sorts of<br /> +<span class="smcap">Biscakes, Maspins, Sugar-Works,</span> and <span class="smcap">Candies</span>.</p> + +<p>With the best Methods of<br /> +<span class="smcap">Clarifying</span>, and the different Ways of <span class="smcap">boiling Sugar</span>.</p> + +<div class="single"></div> +<p>By the late Ingenious<br /> +Mr. EDWARD LAMBERT, <span class="smcap">Confectioner</span>,<br /> +in <span class="smcap">Pall-Mall</span>.</p> +<div class="double"></div> + +<p>L<span class="londongap"> </span>O<span class="londongap"> </span>N<span class="londongap"> </span>D<span class="londongap"> </span>O<span class="londongap"> </span>N:<br /> +Printed for <span class="smcap">T. Payne</span>, in Castle-Street, near the Mews-Gate, 1761.<br /> +[Price One Shilling.]</p> +</div> + + + +<div class="section_break"></div> +<p><span class="pagenum"><a name="Page_3" id="Page_3">[Pg 3]</a></span></p> + +<div class="figcenter" style="width: 400px;"> +<img src="images/topdeco.png" width="400" height="114" alt="Decoration" title="" /> +</div> + +<div id="booktitle"> +<h2>THE<br /><br /> +<span class="art">A<span class="artgap"> </span>R<span class="artgap"> </span>T</span><br /><br /> +<span class="of">OF</span><br /><br /> +C<span class="confectionarygap"> </span>O<span class="confectionarygap"> </span>N<span class="confectionarygap"> </span>F<span class="confectionarygap"> </span>E<span class="confectionarygap"> </span>C<span class="confectionarygap"> </span>T<span class="confectionarygap"> </span>I<span class="confectionarygap"> </span>O<span class="confectionarygap"> </span>N<span class="confectionarygap"> </span>A<span class="confectionarygap"> </span>R<span class="confectionarygap"> </span>Y.</h2> + +<div class="separator" style="width: 500px;"> +<img src="images/separator.png" width="500" height="20" alt="Decoration" title="" /> +</div> + +<p class="subtitle"><em>Of the Manner of clarifying Sugar, and the different Ways of boiling it.</em></p> +</div> + +<p><span class="dropcap" style="width: 50px;"> +<img src="images/drops.png" width="50" height="50" alt="S" title="S" /> +</span><span class="droppedcap">S</span>ince the Ground-work of the Confectioner's Art depends on the +Knowledge of clarifying and boiling Sugars, I shall here distinctly +set them down, that the several Terms hereafter mentioned may the more +easily be understood; which, when thoroughly comprehended, will +prevent the unnecessary<span class="pagenum"><a name="Page_4" id="Page_4">[Pg 4]</a></span> Repetitions of them, which would encumber the +Work and confound the Practitioner, were they to be explained in every +Article, as the Variety of the Matter should require: I shall +therefore, through the whole Treatise, stick to these Denominations of +the several Degrees of boiling Sugar, <em>viz.</em> Clarifying, Smooth, +Blown, Feather'd, Cracked, and Carmel.</p> + + +<h3><em>To Clarify Sugar.</em></h3> + +<p>Break into your preserving Pan the White of one Egg, put in four +Quarts of Water, beat it up to a Froth with a Whisk, then put in +twelve Pounds of Sugar, mixed together, and set it over the Fire; when +it boils up, put in a little cold Water, which will cause it to sink; +let it rise again, then put in a little more Water; so do for four or +five times, till the Scum appears thick on the Top; then remove it +from the Fire and let it settle; then take off the Scum, and pass it +through your straining Bag.</p> + +<div class="note"><p><em>Note</em>, If the Sugar doth not appear very fine, you must boil it +again before you strain it; otherwise in boiling it to an Height, +it will rise over the Pan, and give the Artist a great deal of +Trouble. </p></div> + + +<p><span class="pagenum"><a name="Page_5" id="Page_5">[Pg 5]</a></span></p> +<h3><em>The boiling Sugar to the Degree called Smooth.</em></h3> + +<p>When your Sugar is thus clarified, put what Quantity you shall have +Occasion for over the Fire, to boil smooth, the which you will prove +by dipping your Scummer into the Sugar; and then touching it with your +Fore-finger and Thumb, in opening them a little you will see a small +Thread drawn betwixt, which immediately breaks, and remains in a Drop +on your Thumb; thus it is a little smooth; then boiling it more, it +will draw into a larger String; then it is become very smooth.</p> + + +<h3><em>The Blown Sugar.</em></h3> + +<p>Boil your Sugar yet longer than the former, and try it thus, <em>viz.</em> +Dip in your Scummer, and take it out, shaking off what Sugar you can +into the Pan, and then blow with your Mouth strongly through the +Holes, and if certain Bubbles or Bladders blow through, it is boiled +to the Degree called Blown. + + +<span class="pagenum"><a name="Page_6" id="Page_6">[Pg 6]</a></span></p> +<h3><em>The Feathered Sugar</em>,</h3> + +<p>Is a higher Degree of boiling Sugar, which is to be proved by dipping +the Scummer when it hath boiled somewhat longer; shake it first over +the Pan, then giving it a sudden Flurt behind you; if it be enough, +the Sugar will fly off like Feathers.</p> + + +<h3><em>The Crackled Boiling</em>,</h3> + +<p>Is proved by letting it boil somewhat longer; and then dipping a Stick +into the Sugar, which immediately remove into a Pot of cold Water +standing by you for that Purpose, drawing off the Sugar that cleaves +to the Stick, and if it becomes hard, and will snap in the Water, it +is enough; if not, you must boil it till it comes to that Degree.</p> + +<div class="note"><p><em>Note</em>, Your Water must be always very cold, or it will deceive +you. </p></div> + + +<h3><em>The Carmel Sugar</em>,</h3> + +<p>Is known by boiling yet longer, and is proved by dipping a Stick, as +aforesaid, first in the Sugar, and then in the Water: But this you +must observe, when it comes<span class="pagenum"><a name="Page_7" id="Page_7">[Pg 7]</a></span> to the Carmel Height, it will snap like +Glass the Moment it touches the cold Water, which is the highest and +last Degree of boiling Sugar.</p> + +<div class="note"><p><em>Note</em>, There is this to be observed, that your Fire be not very +fierce when you boil this, lest flaming up the Sides of your Pan, +it should occasion the Sugar to burn, and so discolour it. </p></div> + + +<h3><em>To preserve Seville-Oranges Liquid.</em></h3> + +<p>Take the best Seville-Oranges, and pare them very neatly, put them +into Salt and Water for about two Hours; then boil them very tender +till a Pin will easily go into them; then drain them well from the +Water, and put them into your preserving Pan, putting as much +clarified Sugar to them as will cover them, laying some Trencher or +Plate on them to keep them down; then set them over a Fire, and by +Degrees heat them till they boil; then let them have a quick boil till +the Sugar comes all over them in a Froth; then set them by till next +Day, when you must drain the Syrup from them, and boil it till it +becomes very smooth, adding some more clarified Sugar; put it upon the +Oranges, and give them a Boil, then set them by till next<span class="pagenum"><a name="Page_8" id="Page_8">[Pg 8]</a></span> Day, when +you must do as the Day before. The fourth Day drain them and strain +your Syrup through a Bag, and boil it till it becomes very smooth; +then take some other clarified Sugar, boil it till it blows very +strong, and take some Jelly of Pippins drawn from the Pippins, as I +shall immediately express, with the Juice of some other Oranges: As +for Example, if you have six Oranges, after they are preserved as +above directed, take two Pounds of clarified Sugar, boil it to blow +very strong; then one Pint and half of Pippin Jelly, and the Juice of +four or five Oranges, boil all together; then put in the Syrup that +has been strained and boiled to be very smooth, and give all a Boil; +then put your Oranges into your Pots or Glasses, and fill them up with +the above made Jelly; when cold cover them, and set them by for Use.</p> + +<div class="note"><p><em>Note</em>, You must be sure in all your Boilings to clear away the +Scum, otherwise you will endanger their Working: And if you find +they will swim above your Jelly, you must bind them down with a +Sprig of a clean Whisk. </p></div> + + +<p><span class="pagenum"><a name="Page_9" id="Page_9">[Pg 9]</a></span></p> +<h3><em>To draw a Jelly from Pippins.</em></h3> + +<p>Take the fairest and firmest Pippins, pour them into fair Water, as +much as will cover them; set them over a quick Fire, and boil them to +Mash; then put them on a Sieve over an earthen Pan, and press out all +the Jelly, which Jelly strain through a Bag, and use as directed in +the Oranges before mentioned, and such others as shall be hereafter +described.</p> + + +<h3><em>To make Orange Marmalade.</em></h3> + +<p>Take six Oranges, grate two of the Rinds of them upon a Grater, then +cut them all, and pick out the Flesh from the Skins and Seeds; put to +it the grated Rind, and about half a Pint of Pippin Jelly; take the +same Weight of Sugar as you have of this Meat so mingled; boil your +Sugar till it blows very strong; then put in the Meat, and boil all +very quick till it becomes a Jelly, which you will find by dipping the +Scummer, and holding it up to drain; if it be a Jelly, it will break +from the Scummer in Flakes; if not, it will run off in little Streams: +When it is a good Jelly, put it into your Glasses or Pots.</p> + +<div class="note"><p><span class="pagenum"><a name="Page_10" id="Page_10">[Pg 10]</a></span><em>Note</em>, If you find this Composition too sweet, you may in the +boiling add more Juice of Oranges; the different Quickness they +have, makes it difficult to prescribe. </p></div> + + +<h3><em>To preserve Oranges with a Marmalade in them.</em></h3> + +<p>Pare your Oranges as before, make a round Hole in the Bottom, where +the Stalk grew, the Bigness of a Shilling; take out the Meat, and put +them into Salt and Water for two or three Hours; then boil them very +tender, then put them into clarified Sugar, give them a boil the next +Day, drain the Syrup and boil it till it becomes smooth; put in your +Oranges and give them a good boil. When a little cool, drain them and +fill them with a Marmalade made as before directed, putting in the +round Piece you cut out; with the Syrup, some other Sugar, and Pippin +Juice, make a Jelly, and fill up your Pots or Glasses.</p> + + +<h3><em>To make a Compote of Oranges.</em></h3> + +<p>Cut the Rind off your Oranges into Ribs, leaving part of the Rind on; +cut them into eight Quarters, throw them into boiling Water; when a +Pin will easily go through the Rind, drain and put them<span class="pagenum"><a name="Page_11" id="Page_11">[Pg 11]</a></span> into boiling +Water, when a Pin will easily go through the Rind, drain and put them +into as much Sugar boiled, till it becomes smooth, as will cover them, +give all a Boil together, adding some Juice of Oranges to what +Sharpness you please; you may put a little Pippin Jelly into the +Boiling, if you please; when cold serve them to Table on Plates.</p> + + +<h3><em>To make Orange-Rings and Faggots.</em></h3> + +<p>Pare your Oranges as thin, and as narrow as you can, put the Parings +into Water, whilst you prepare the Rings, which are done by cutting +the Oranges so pared into as many Rings as you please; then cut out +the Meat from the Inside; then put the Rings and Faggots into boiling +Water; boil them till tender; then put them into clarified Sugar, as +much as will cover them; set them by till next Day; then boil all +together, and set them by till the Day after; then drain the Syrup, +and boil it till very smooth; then return your Oranges into it, and +give all a Boil; the next Day boil the Syrup till it rises up to +almost the Top of your Pan; then return the Oranges into it, and give +it a Boil; then put them by in some Pot to be candied, as<span class="pagenum"><a name="Page_12" id="Page_12">[Pg 12]</a></span> hereafter +mentioned, whenever you shall have Occasion.</p> + + +<h3><em>To candy Orange, Lemon, and Citron.</em></h3> + +<p>Drain what Quantity you will candy clean from the Syrup, and wash it +in luke-warm Water, and lay it on a Sieve to drain; then take as much +clarified Sugar as you think will cover what you will candy, boil it +till it blows very strong, then put in your Rings, and boil them till +it blows again; then take it from the Fire, and let it cool a little; +then with the back of a Spoon rub the Sugar against the Inside of your +Pan till you see the Sugar becomes white; then with a Fork take out +the Rings one by one, lay them on a Wire-grate to drain, then put in +your Faggots, and boil them as before directed; then rub the Sugar, +and take them up in Bunches, having some-body to cut them with a Pair +of Scizers to what Bigness you please, laying them on your Wire to +drain.</p> + +<div class="note"><p><em>Note</em>, Thus may you candy all Sorts of Oranges and Lemon-Peals or +Chips.</p> + +<p>Lemon Rings and Faggots are done the same Way, with this +Distinction only, that the Lemons ought to be pared<span class="pagenum"><a name="Page_13" id="Page_13">[Pg 13]</a></span> twice over, +that the Ring may be the whiter; so will you have two Sorts of +Faggots: But you must be sure to keep the outward Rind from the +other, else it will discolour them. </p></div> + + +<h3><em>To make Orange-Cakes.</em></h3> + +<p>Take six Sevil-Oranges, grate the Rinds of two of them, and then cut +off the Rinds of all six to the very Juice; boil them in Water till +very tender; then squeeze out all the Water you can, and beat them to +a Paste in a Marble-Morter; then rub it through a Sieve of Hair; what +will not easily rub through must be beat again till all is got +through; then cut to Pieces the Insides of the Oranges, and rub as +much of that through as you possibly can; then boil about six or eight +Pippins in as much Water as will almost cover them, and boil them to a +Paste, and rub it through a Sieve to the rest; then put all into a Pan +together, and give a thorough Heat, till it is well mingled; then to +every Pound of this Paste take one Pound and a Quarter of Loaf-sugar; +clarify the Sugar, and boil it to the Crick; then put in your Paste +and the grated Peal, and stir it all together over a slow Fire till it +is well mixed, and the Sugar all melted; then with a Spoon fill<span class="pagenum"><a name="Page_14" id="Page_14">[Pg 14]</a></span> your +round Tin-Moulds as fast as you can; when cold, draw off your Moulds, +and set them in a warm Stove to dry; when dry on the Tops, turn them +on Sieves to dry on the other Side; and when quite dry, box them up.</p> + + +<h3><em>Lemon-Cakes.</em></h3> + +<p>Take six thick-rinded Lemons, grate two of them, then pare off all the +yellow Peal, and strip the White to the Juice, which White boil till +tender, and make a Paste exactly as above.</p> + + +<h3><em>To preserve White-Citrons.</em></h3> + +<p>Cut your White-Citrons into what sized Pieces you please; put them +into Water and Salt for four or five Hours; then wash them in fair +Water, and boil them till tender; then drain them, and put them into +as much clarified Sugar as will cover them, and set them by till next +Day; then drain the Syrup, and boil it a little smooth; when cool, put +it on your Citrons; the next Day boil your Syrup quite smooth, and +pour on your Citrons; the Day after boil all together and put into a +Pot to be candied, or put in Jelly, or compose as you please.</p> + +<div class="note"><p><span class="pagenum"><a name="Page_15" id="Page_15">[Pg 15]</a></span><em>Note</em>, You must look over these Fruits so kept in Syrup; and if +you perceive any Froth on them you must give them a Boil; and if +by Chance they should become very frothy and sour, you must first +boil the Syrup, and then all together. </p></div> + + +<h3><em>To preserve Golden-Pippins in Jelly.</em></h3> + +<p>Pare your Pippins from all Spots, and with a narrow-pointed Knife make +a Hole quite through them, then boil them in fair Water about a +Quarter of an Hour; then drain them, and take as much Sugar as will +cover them; boil it till it blows very strong, then put in your +Pippins, and give them a good Boil; let them cool a little, then give +them another Boil; then if you have, for example a Dozen of Pippins, +take a Pound of Sugar, and boil it till it blows very strong; then put +in Half a Pint of Pippin Jelly and the Juice of three or four Lemons; +boil all together, and put to the Golden-Pippins; give them all a +Boil, scum them, and put them into the Glasses or Pots.</p> + + +<p><span class="pagenum"><a name="Page_16" id="Page_16">[Pg 16]</a></span></p> +<h3><em>To dry Golden-Pippins.</em></h3> + +<p>Pare your Pippins, and make a Hole in them, as above, then weigh them, +and boil them till tender; then take them out of the Water, and to +every Pound of Pippins take a Pound and a Half of Loaf-Sugar, and boil +it till it blows very strong; then put in the Fruit, and boil it very +quick, till the Sugar flies all over the Pan; then let them settle, +and cool them, scum them, and set them by till the next Day, then +drain them, and lay them out to dry, dusting them with fine Sugar +before you put them into the Stove; the next Day turn them and dust +them again, when dry, pack them up.</p> + +<div class="note"><p><em>Note</em>, You must dry them in Slices or Quarters, after the same +Manner. </p></div> + + +<h3><em>To make Orange Clear-Cakes.</em></h3> + +<p>Take the best Pippins, pare them into as much Water as will cover +them; boil them to a Mash; then press out the Jelly upon a Sieve, and +strain it through a Bag, adding Juice of Oranges to give it an +agreeable Taste: To every Pound of Jelly take one Pound and a Quarter +of Loaf<span class="pagenum"><a name="Page_17" id="Page_17">[Pg 17]</a></span> Sugar, boil it till it cracks, then put in the Jelly and the +Rind of a grated Orange or two, stir it up gently over a slow Fire, +till all is incorporated together; then take it off, and fill your +Clear-cake Glasses, what Scum arises on the Top, you must carefully +rake off before they are cold, then put them into the Stove; when you +find them begin to crust upon the upper Side, turn them out upon +Squares of Glasses, and put them to dry again; when they begin to have +a tender Candy, cut them into Quarters, or what Pieces you please, and +let them dry till hard, then turn them on Sieves; when thorough dry, +put them up into your Boxes.</p> + +<div class="note"><p><em>Note</em>, As they begin to sweat in the Box, you must shift them +from Time to Time, and it will be requisite to put no more than +one Row in a Box at the Beginning, till they do not sweat.</p> + +<p>Lemon-colour Cakes are made with Lemons, as these. </p></div> + + +<h3><em>To make Pomegranate Clear-Cakes.</em></h3> + +<p>Draw your Jelly as for the Orange Clear-Cakes, then boil into it the +Juice of two or three Pomegranate-seeds, and all with the Juice of an +Orange and a Lemon, the Rind of each grated in, then<span class="pagenum"><a name="Page_18" id="Page_18">[Pg 18]</a></span> strain it +through a Bag, and to every Pound of Jelly put one Pound and a Quarter +boiled till it cracks to help the Colour to a fine Red; put in a +Spoonful of Cocheneal, prepared as hereafter directed; then fill your +Glasses, and order them as your Orange.</p> + + +<h3><em>To Prepare Cocheneal.</em></h3> + +<p>Take one Ounce of Cocheneal, and beat it to a fine Powder, then boil +it in three Quarters of a Pint of Water to the Consumption of one +Half, then beat Half an Ounce of Roach Allum, and Half an Ounce of +Cream of Tartar very fine, and put them to the Cocheneal, boil them +all together a little while, and strain it through a fine Bag, which +put into a Phial, and keep for Use.</p> + +<div class="note"><p><em>Note</em>, If an Ounce of Loaf-sugar be boiled in with it, it will +keep from moulding what you do not immediately use. </p></div> + + +<h3><em>To make Pippin-Knots.</em></h3> + +<p>Pare your Pippins, and weigh them, then put them into your preserving +Pan; to every Pound put four Ounces of Sugar, and as much Water as +will scarce<span class="pagenum"><a name="Page_19" id="Page_19">[Pg 19]</a></span> cover them; boil them to a Pulp, and then pulp them +through a Sieve; then to every Pound of the Apples you weighed, take +one Pound of Sugar clarified, boil it till it almost cracks, then put +in the Paste, and mix it well over a slow Fire, then take it off and +pour it on flat Pewter-plates or the Bottoms of Dishes, to the +Thickness of two Crowns; set them in the Stove for three or four +Hours, then cut it into narrow Slips and turn it up into Knots to what +Shape or Size you please; put them into the Stove to dry, dusting them +a little, turn them and dry them on the other Side, and when thorough +dry, put them into your Box.</p> + +<div class="note"><p><em>Note</em>, You may make them red by adding a little Cocheneal, or +green by putting in a little of the following Colour. </p></div> + + +<h3><em>To prepare a Green Colour.</em></h3> + +<p>Take Gumbouge one Quarter of an Ounce, of Indico and Blue the same +Quantity; beat them very fine in a Brass Mortar, and mix with it a +Spoonful of Water, so will you have a fine Green; a few Drops are +sufficient.</p> + + +<p><span class="pagenum"><a name="Page_20" id="Page_20">[Pg 20]</a></span></p> +<h3><em>To make a Compote of Boonchretien Pears.</em></h3> + +<p>Pare your Fruit, and cut them into Slices, scald them a little, +squeezing some Juice of Lemon on them in the scalding to keep them +white; then drain them, and put as much clarified Sugar as will just +cover them, give them a Boil, and then squeeze the Juice of an Orange +or Lemon, which you best approve of, and serve them, to Table when +cold.</p> + + +<h3><em>Compote of Baked Wardens.</em></h3> + +<p>Bake your Wardens in an earthen Pot, with a little Claret, some Spice, +Lemon-peal, and Sugar; when you will use them peal off the Skin and +dress them in Plates, either Whole or in Halfs; then make a Jelly of +Pippins, sharpened well with the Juice of Lemons, and pour it upon +them, and when cold, break the Jelly with a Spoon, so will it look +very agreeable upon the red Pears.</p> + + +<p><span class="pagenum"><a name="Page_21" id="Page_21">[Pg 21]</a></span></p> +<h3><em>Zest of China-Oranges.</em></h3> + +<p>Pare off the outward Rind of the Oranges very thin, and only strew it +with fine Powder-Sugar, as much as their own Moisture will take, dry +them in a hot Stove.</p> + + +<h3><em>To Rock Candy-Violets.</em></h3> + +<p>Pick the Leaves off the Violets, then boil some of the finest +Loaf-sugar till it blows very strong, which pour into your +Candying-Pan, being made of Tin, in the Form of a Dripping-Pan, about +three Inches deep; then strew the Leaves of the Flowers as thick on +the Top as you can; then put it into a hot Stove for eight or ten +Days; when you see it is hard candied, break a Hole in one Corner of +it, and drain all the Syrup that will run from it, then break it out, +and lay it on Heaps on Plates to dry in the Stove.</p> + + +<h3><em>To candy Violets whole.</em></h3> + +<p>Take the double Violets, and pick off the green Stalk, then boil some +Sugar till it blows very strong; throw in the Violets, and boil it +till it blows again,<span class="pagenum"><a name="Page_22" id="Page_22">[Pg 22]</a></span> then with a Spoon rub the Sugar against the Side +of the Pan till white, then stir all till the Sugar leaves them; then +sift them and dry them.</p> + +<div class="note"><p><em>Note</em>, Junquils are done the same Way. </p></div> + + +<h3><em>To preserve Angelico in Knots.</em></h3> + +<p>Take young and thick Stalks of Angelico, cut them into Lengths of +about a Quarter of a Yard, then scald them; next put them into cold +Water, then strip off the Skins, and cut them into narrow Slips; then +lay them on your preserving Pan, then put to them a thin Sugar, that +is, to one Part Sugar as clarified, and one Part Water; then set it +over the Fire and let it boil, and set it by till next Day, then turn +it in the Pan, and give it another Boil; the Day after drain it and +boil the Sugar till it is a little smooth, then pour it on your +Angelico, and if it be a good Green boil it no more, if not, heat it +again; the Day following boil the Sugar till it is very smooth, and +pour it upon your Angelico; the next Day boil your Syrup till it rises +to the Top of your Pan, then put your Angelico into your Pan, and pour +your Syrup upon it, and keep it for Use.</p> + + +<p><span class="pagenum"><a name="Page_23" id="Page_23">[Pg 23]</a></span></p> +<h3><em>To dry it out.</em></h3> + +<p>Drain what Quantity you will from the Syrup, and boil as much Sugar as +will cover it till it blows, put in your Angelico, and give it a Boil +till it blows again; when cold, drain it, and tie it in Knots and put +it into a warm Stove to dry, first dusting it a little; when dry on +one Side turn it, and dry the other, then pack it up.</p> + + +<h3><em>To preserve Angelico in Sticks.</em></h3> + +<p>Take Angelico, not altogether so young as the other, cut it into short +Pieces about half a Quarter of a Yard, or less, scale it a little, +then drain it and put it into a thin Sugar as before; boil it a +little, the next Day turn it in the Pan the Bottom upwards, and boil +it, so finish it as the other for Knots.</p> + +<div class="note"><p><em>Note</em>, When you will candy it, you must drain it from the Syrup, +wash it and candy it as the Orange and Lemon. </p></div> + + +<p><span class="pagenum"><a name="Page_24" id="Page_24">[Pg 24]</a></span></p> +<h3><em>Angelico-Paste.</em></h3> + +<p>Take the youngest and most pithy Angelico you can get, boil it very +tender, then drain it, and press out all the Water you possibly can, +then beat it in a Mortar to as fine a Paste as may be, then rub it +through a Sieve; next Day dry it over a Fire, and to every Pound of +this Paste take one Pound of fine Sugar in fine Powder; when your +Paste is hot, put in the Sugar, stirring it over a gentle Fire till it +is well incorporated; when so done, drop it on Plates long or round, +as you shall judge proper; dust it a little and put it into the Stove +to dry.</p> + + +<h3><em>To preserve Apricots Green.</em></h3> + +<p>Take the Apricots when about to stone, before it becomes too hard for +a Pin easily to press through; pare them in Ribs very neatly because +every Stroke of the Knife will be seen; then put them into fair Water +as you pare them, then boil them till tender enough to slip easily +from your Pin, then drain them, and put them into a thin Sugar, that +is to say, one Part Sugar clarified, and one Part Water; boil them a +little, then set them by till next Day, then<span class="pagenum"><a name="Page_25" id="Page_25">[Pg 25]</a></span> give them another Boil; +the Day after drain them and boil your Syrup a little smooth, and put +it to them, giving them a Boil; the next Day boil your Syrup a little +smooth and put it upon them without boiling your Fruit; then let them +remain in the Syrup four or five Days; then boil some more Sugar till +it blows, and add it to them; give all a Boil, and let them be till +the Day following; then drain them from the Syrup, and lay them out to +dry, dusting them with a little fine Sugar before you put them into +the Stove.</p> + + +<h3><em>To put them up in Jelly.</em></h3> + +<p>You must keep them in the Syrup so preserved till Codlins are pretty +well grown; take Care to visit them sometimes that they do not sour, +which if they do, the Syrup will be lost; by reason it will become +muddy, and then you will be obliged to make your Jelly with all fresh +Sugar, which will be too sweet; but when Codlins are of an indifferent +Bigness, draw a Jelly from them as from Pippins, as you are directed +in <a href="#Page_8"><em>p.</em> 8</a>; then drain the Apricots from the Syrup, boil it and strain +it through your Strain-bags; then boil some Sugar (proportionable to +your Quantity of Apricots you design to put up) till it blows,<span class="pagenum"><a name="Page_26" id="Page_26">[Pg 26]</a></span> then +put in the Jelly and boil it a little with the Sugar, then put in the +Syrup and the Apricots, and give them all a Boil together, till you +find the Syrup will be a Jelly; then remove them from the Fire, and +scum them very well, and put them into your Pots or Glasses, observing +as they cool if they be regular in the Glasses to sink, and disperse +them to a proper Distance, and when thorough cold to cover them up.</p> + + +<h3><em>To preserve Green Almonds.</em></h3> + +<p>Take the Almonds when pretty well grown, and make a Lye with Wood or +Charcoal-Ashes, and Water; boil the Lye till it feels very smooth, +strain it through a Sieve and let it settle till clear, then pour off +the Clear into another Pan, then set it on the Fire in order to blanch +off the Down that is on the Almonds, which you must do in this Manner, +<em>viz.</em> when the Lye is scalding hot throw in two or three Almonds, and +try, when they have been in some Time, if they will blanch; if they +will, put in the rest, and the Moment you find their Skins will come +off, remove them from the Fire, and put them into cold Water, and +blanch them one by one rubbing them with Salt, the better to clean +them; when you have so done, wash them in several Waters, the<span class="pagenum"><a name="Page_27" id="Page_27">[Pg 27]</a></span> better +to clean them, in short, till you see no Soil in the Water; when you +have so done, throw them into boiling Water, and let them boil till +very tender, till a Pin will very easily pass through them; then drain +them, and put them into clarified Sugar without Water, they being +green enough, do not require a thin Sugar to bring them to a Colour, +but, on the contrary, if too much heated, they will become too dark a +Green; the next Day boil the Syrup, and put it on them; the Day after +boil it till it becomes very smooth; the Day following give all a Boil +together, scum them, and let them rest four or five Days; then, if you +will dry them or put them in Jelly, you must follow the Directions as +for green Apricots, <a href="#Page_24"><em>p.</em> 24</a>.</p> + +<div class="note"><p><em>Note</em>, If you will have a Compose of either, it is but serving +them to Table when they are first entered, by boiling the Sugar a +little more. </p></div> + + +<h3><em>To preserve Goosberries green.</em></h3> + +<p>Take the long Sort of Goosberries the latter End of <em>May</em> or the +Beginning of <em>June</em>, before the green Colour has left them; set some +Water over the Fire, and<span class="pagenum"><a name="Page_28" id="Page_28">[Pg 28]</a></span> when it is ready to boil, throw in the +Goosberries, and let them have a Scald, then take them out and +carefully remove them into cold Water, and set them over a very slow +Fire to green, cover them very close so that none of the Steam can get +out; when you have obtained their green Colour, which will perhaps be +four or five Hours, then drain them gently into clarified Sugar, and +give them a Heat; set them by, and give them another Heat; this you +must repeat four or five Times in order to bring them to a very good +green Colour: Thus you may serve them to Table by Way of Compose; if +you will preserve them to keep either dry or in Jelly, you must follow +the Directions as for green Apricots aforementioned, <a href="#Page_24"><em>p.</em> 24</a>.</p> + + +<h3><em>To preserve Goosberries white.</em></h3> + +<p>Take the large <em>Dutch</em> Goosberries when full grown, but before they +are quite ripe; pare them into fair Water, and stone them; then put +them into boiling Water, and let them boil very tender, then put them +into clarified Sugar in an earthen Pan, and put as many in one Pan as +will cover the Bottom; then set them by till next Day, and boil the +Syrup a little, and pour it on them; the Day after boil it till<span class="pagenum"><a name="Page_29" id="Page_29">[Pg 29]</a></span> +smooth, and pour it on them; the third Day give them a gentle Boil +round, by setting the Side of the Pan over the Fire, and as it boils, +turning it about till they have had a Boil all over, the Day following +make a Jelly with Codlins, and finish them as you do the others, in +<a href="#Page_28"><em>p.</em> 28</a>.</p> + + +<h3><em>To dry Goosberries.</em></h3> + +<p>TO every Pound of Goosberries, when stoned, put two Pounds of Sugar, +but boil the Sugar till it blows very strong; then strew in the +Goosberries, and give them a thorough Boil, till the Sugar comes all +over them, let them settle a Quarter of an Hour, then give them +another good Boil, then scum them, and set them by till the next Day; +then drain them, and lay them out on Sieves to dry, dusting them very +much, and put a good brisk Fire into the Stove; when dry on one Side, +turn them and dust them on the other; and when quite dry, put them +into your Box.</p> + + +<p><span class="pagenum"><a name="Page_30" id="Page_30">[Pg 30]</a></span></p> +<h3><em>To make Goosberry-Paste.</em></h3> + +<p>Take the Goosberries when full grown, wash them, and put them into +your preserving Pan, with as much Spring-water as will almost cover +them, and boil them very quick all to a Pommish; then strew them on a +Hair-sieve over an earthen Pot or Pan, and press out all the Juice; +then to every Pound of this Paste, take one Pound and two Ounces of +Sugar, and boil it till it cracks; then take it from the Fire and put +in your Paste, and mix it well over a slow Fire till the Sugar is very +well incorporated with the Paste; then scum it and fill your +Paste-Pots, then scum them again, and when cold, put them into the +Stove, and when crusted on the Top, turn them, and set them in the +Stove again, and when a little dry, cut them in long Pieces, and set +them to dry quite; and when so crusted that they will bear touching, +turn them on Sieves and dry the other Side, then put them into your +Box.</p> + +<div class="note"><p><em>Note</em>, You may make them red or green, by putting the Colour when +the Sugar and Paste is all mixed, giving it a Warm altogether. </p></div> + + +<p><span class="pagenum"><a name="Page_31" id="Page_31">[Pg 31]</a></span></p> +<h3><em>Goosberry Clear-Cakes.</em></h3> + +<p>Goosberry Clear-Cakes are made after the same Manner as the Paste, +with this Difference only, that you strain the Jelly through the Bag +before you weigh it for Use.</p> + + +<h3><em>To dry Cherries.</em></h3> + +<p>Stone your Cherries and weigh them, to eight Pounds of Cherries put +two Pounds of Sugar, boil it till it blows very strong: put the +Cherries to the Sugar, and heat them by Degrees till the Sugar is +thoroughly melted, for when the Cherries come in, it will so cool the +Sugar that it will seem like Glew, and should you put it on a quick +Fire at first, it will endanger the Burning; when you find the Sugar +is all melted, then boil them as quick as possible till the Sugar +flies all over them, then scum them, and set them by in an earthen +Pan; for where the Sugar is so thin, it will be apt to cancker in a +Copper or Brass, or stain in a Silver; the next Day drain them, and +boil the Sugar till it rises, then put in your Cherries, and<span class="pagenum"><a name="Page_32" id="Page_32">[Pg 32]</a></span> give +them a Boil, scum them and set them by till the next Day, then drain +them and lay them out on Sieves, and dry them in a very hot Stove.</p> + + +<h3><em>To preserve Cherries Liquid.</em></h3> + +<p>Take the best Morello Cherries when ripe, either stone them or clip +their Stalks; and to every Pound take a Pound of Sugar, and boil it +till it blows very strong, then put in the Cherries, and by Degrees, +bring them to boil as fast as you can, that the Sugar may come all +over them, scum them and set them by; the next Day boil some more +Sugar to the same Degree, and put some Jelly of Currants, drawn as +hereafter directed; For Example, if you boil one Pound of Sugar, take +one Pint of Jelly, put in the Cherries and the Syrup to the Sugar; +then add the Jelly, and give all a Boil together; scum them, and fill +your Glasses or Pots; take Care as they cool, to disperse them +equally, or otherwise they will swim all to the Top.</p> + + +<p><span class="pagenum"><a name="Page_33" id="Page_33">[Pg 33]</a></span></p> +<h3><em>To draw Jelly of Currants.</em></h3> + +<p>Wash well your Currants, put them into your Pan, and mash them; then +put in a little Water and boil them to a Pommish; then strew it on a +Sieve, and press out all your Juice, of which you make the Jelly for +all the wet Sweet-meats that are red.</p> + +<div class="note"><p><em>Note</em>, Where white Currant-Jelly is prescribed, it is to be drawn +after the same Manner; but observe you strain it first. </p></div> + + +<h3><em>To make Cherry-Paste.</em></h3> + +<p>Take two Pounds of Morello Cherries, stone them and press the Juice +out; dry them in a Pan and mash them over the Fire; then weigh them, +and take their Weight in Sugar beaten very fine; heat them over the +Fire till the Sugar is well mixed, then dress them on Plates or +Glasses, dust them when cold, and put them into the Stove to dry.</p> + + +<p><span class="pagenum"><a name="Page_34" id="Page_34">[Pg 34]</a></span></p> +<h3><em>To dry Currants in Bunches.</em></h3> + +<p>Stone your Currants and tie them up in little Bunches, and to every +Pound of Currants you must boil two Pounds of Sugar, till it blows +very strong, then slip in the Currants, and let them boil very fast, +till the Sugar flies all over them; let them settle a Quarter of an +Hour, then boil them again till the Sugar rises almost to the Top of +the Pan, then let them settle, scum them, and set them by till next +Day; then you must drain them, and lay them out, taking Care to spread +the Sprigs that they may not dry clogged together: then dust them very +much, and dry them in a hot Stove.</p> + + +<h3><em>To preserve Currants in Jelly.</em></h3> + +<p>Stone your Currants, and clip off the black Tops, and strip them from +the Stalks, and to every Pound boil two Pounds of Sugar till it blows +very strong, then slip in the Currants, and give them a quick Boil, +then take them from the Fire and let them settle a little; then give +them another Boil, and put in a Pint of Currant-Jelly, drawn<span class="pagenum"><a name="Page_35" id="Page_35">[Pg 35]</a></span> as +directed in <a href="#Page_33"><em>p.</em> 33</a>; boil all well together, till you see the Jelly +will flake from the Scummer; then remove it from the Fire, and let it +settle a little; then scum them, and put them into your Glasses; but +as they cool, take Care to disperse them equally.</p> + + +<h3><em>To preserve Violet-Plumbs.</em></h3> + +<p>Violet Plumbs are a long Time Yellow, and are ripe in the Month of +<em>June</em>, which are preserved as follows; put them into clarified Sugar, +just enough to cover them, and boil them pretty quick; the next Day +boil them again as before; the Day after drain them again, and take +away their Skins, which you will find all flown off, then put them +into a Sugar, boil it till it blows a little, give them a Boil; the +Day following boil some more Sugar till it blows a little, give them a +Boil; the next Day boil some more Sugar to blow very strong, put the +Plumbs in the Syrup, boil a little, and scum them; the next Day drain +them, and lay them out to dry, but dust them before you put them into +the Stove.</p> + + +<p><span class="pagenum"><a name="Page_36" id="Page_36">[Pg 36]</a></span></p> +<h3><em>To preserve Orange-Flowers.</em></h3> + +<p>Take the Orange-Flowers just as they begin to open, put them into +boiling Water, and let them boil very quick till they are tender, +putting in a little Juice of Lemons as they boil, to keep them white; +then drain them and dry them carefully between two Napkins; then put +them into a clarified Sugar, as much as will cover them; the next Day +drain the Syrup, and boil it a little smooth; when almost cold, pour +it on the Flowers; the Day after you may drain them and lay them out +to dry, dusting them a very little.</p> + + +<h3><em>To put them in Jelly.</em></h3> + +<p>After they are preserved, as before directed, you must clarify a +little more Sugar, with Orange-Flower-Water, and make a Jelly of +Codlins, which, when ready, put in the Flowers Syrup and all; give +them a Boil, scum them, and put them into your Glasses or Pots.</p> + +<div class="note"><p><span class="pagenum"><a name="Page_37" id="Page_37">[Pg 37]</a></span><em>Note</em>, When you boil the Syrup, you must add Sugar if it wants, +as well in the Working the foregoing Fruits, as these. </p></div> + + +<h3><em>To make Orange-Flower-Cakes.</em></h3> + +<p>Take four Ounces of the Leaves of Orange-Flowers, put them into fair +Water for about an Hour, then drain them and put them between two +Napkins, and with a Rolling-pin roll them till they are bruised; then +have ready boiled one Pound of Double-refined-sugar to a bloom Degree; +put in the Flowers, and boil it till it comes to the same Degree +again, then remove it from the Fire, and let it cool a little; then +with a Spoon grind the Sugar to the Bottom or Sides of the Pan, and +when it becomes white, pour it into little Papers or Cards, made in +the Form of a Dripping-pan; when quite cold, take them out of the +Pans, and dry them a little in a Stove.</p> + + +<p><span class="pagenum"><a name="Page_38" id="Page_38">[Pg 38]</a></span></p> +<h3><em>To make Orange-Flower-Paste.</em></h3> + +<p>Boil one Pound of the Leaves of Orange-Flowers very tender; then take +two Pounds and two Ounces of double-refined Sugar in fine Powder; and +when you have bruised the Flowers to a Pulp, stir in the Sugar by +Degrees over a slow Fire till all is in and well melted; then make +little Drops and dry them.</p> + + +<h3><em>To preserve Apricots whole.</em></h3> + +<p>Take the Apricots when full grown, pare them, and take out their +Stones; then have ready a Pan of boiling Water, throw them into it, +and scald them till they rise to the Top of the Water; then take them +out carefully with your Scummer, and lay them on a Sieve to drain; +then lay them in your preserving Pan, and put over them as much Sugar +boiled to blow as will cover them, give them a Boil round, by setting +the Pan half on the Fire, and turning it about as it boils; then set +it full on the Fire, and let it have a covered Boiling; then let them +settle a Quar<span class="pagenum"><a name="Page_39" id="Page_39">[Pg 39]</a></span>ter of an Hour, and pick those that look clear to one +Side, and those that do not to the other; then boil that Side that is +not clear till they become clear; and as they do so, pick them away, +lest they boil to a Paste; when you see they look all alike, give them +a covered Boiling, scum them, and set them by; the next Day boil a +little more Sugar to blow very strong, put it to the Apricots, and +give them a very good Boil, then scum them, and cover them with a +Paper, and put them into a Stove for two Days; then drain them, and +lay them out to dry, first dusting the Plates you lay them on, and +then the Apricots, extraordinary well, blowing off what Sugar lies +white upon them, then put them into a very warm Stove to dry, and when +dry on one Side, turn and dust them again; and when quite dry, pack +them up.</p> + +<div class="note"><p><em>Note</em>, In the turning them you must take Care there be no little +Bladders in them, for if there be, you must prick them with a +Point of a Pen-knife, and squeeze them out, otherwise they will +blow and sour. </p></div> + + +<p><span class="pagenum"><a name="Page_40" id="Page_40">[Pg 40]</a></span></p> +<h3><em>To preserve Apricot-Chips.</em></h3> + +<p>Split the Apricots, and take out the Stones, then pare them, and turn +them into a circular form with your Knife; then put them into your Pan +without scalding, and put as much Sugar boiled very smooth as will +cover them, then manage them on the Fire as the whole Apricots, scum +them, and set them in the Stove; the next Day boil some more Sugar, to +boil very strong, then drain the Syrup from the Apricots, and boil it +very smooth; then put it to the fresh Sugar, and give it a Boil; then +put in the Apricots and boil them first round, and then let them have +a covered Boil, scum them, and cover them with a Paper; then put them +into the Stove for two or three Days, drain them, and lay them out to +dry, first dusting them.</p> + + +<h3><em>To preserve Apricots in Jelly.</em></h3> + +<p>Pare and stone your Apricots, then scald them a little, and lay them +in your Pan, and put as much clarified Sugar to them as will cover +them; the next Day drain the Syrup, and boil it smooth, then<span class="pagenum"><a name="Page_41" id="Page_41">[Pg 41]</a></span> slip in +your Apricots, and boil as before; the next Day make a Jelly with +Codlins, boiling some Apricots amongst them, to give a better Taste; +when you have boiled the Jelly to its proper Height, put in the +Apricots with their Syrup, and boil all together; when enough, scum +them very well, and put them into your Glasses.</p> + + +<h3><em>To make Apricot-Paste.</em></h3> + +<p>Boil some Apricots that are full ripe to a Pulp, and rub the Fine of +it thro' a Sieve; and to every Pound of Pulp take one Pound and two +Ounces of fine Sugar, beaten to a very fine Powder; heat well your +Paste, and then, by Degrees, put in your Sugar; when all is in, give +it a thorough Heat over the Fire, but take Care not to let it boil; +then take it off and scrape it all to one Side of the Pan, let it cool +a little, then with a Spoon lay it out on Plates in what Form you +please, then dust them, and put them into the Stove to dry.</p> + + +<p><span class="pagenum"><a name="Page_42" id="Page_42">[Pg 42]</a></span></p> +<h3><em>To make Apricot Clear-Cakes.</em></h3> + +<p>First, draw a Jelly from Codlins, then boil in that Jelly some very +ripe Apricots, which press upon a Sieve over an earthen Pan, then +strain it through your Jelly-bag; and to every Pound of Jelly take the +like Quantity of fine Loaf-sugar, which clarify, and boil till it +cracks; then put in the Jelly, and mix it well, then give it a Heat on +the Fire, scum it and fill your Glasses; in the Drying, order them as +has been already directed in <a href="#Page_16"><em>p.</em> 16</a>.</p> + + +<h3><em>To make Jam of Apricots.</em></h3> + +<p>Pare the Apricots, and take out the Stones, break them, and take out +the Kernels, and blanch them; then to every Pound of Apricots boil one +pound of Sugar till it blows very strong, then put in the Apricots, +and boil them very brisk till they are all broke, then take them off, +and bruise them well, put in the Kernels and stir them all together +over the Fire, then fill your Pots or Glasses with them.</p> + +<div class="note"><p><span class="pagenum"><a name="Page_43" id="Page_43">[Pg 43]</a></span><em>Note</em>, If you find it too sweet, you may put in a little +White-Currant-Jelly to sharpen it to your Liking. </p></div> + + +<h3><em>To preserve Rasberries Liquid.</em></h3> + +<p>Take the largest and fairest Rasberries you can get, and to every +Pound of Rasberries take one Pound and a Half of Sugar, clarify it, +and boil it till it blows very strong; then put in the Rasberries, and +let them boil as fast as possible, strewing a little fine beaten Sugar +on them as they boil; when they have had a good Boil, that the Sugar +rises all over them, take them from the Fire, and let them settle a +little, then give them another Boil, and put to every Pound of +Rasberries half a Pint of Currant-Jelly; let them have a good Boil, +till you perceive the Syrup hangs in Fleeks from your Scummer; then +remove them from the Fire, take off the Scum, and put them into your +Glasses or Pots.</p> + +<div class="note"><p><em>Note</em>, Take Care to remove what Scum there may be on the Top; +when cold, make a little Jelly of Currants, and fill up the +Glasses; then cover them with Paper first wet in fair Water, and<span class="pagenum"><a name="Page_44" id="Page_44">[Pg 44]</a></span> +dry'd a little betwixt two Cloths, which Paper you must put close +to the Jelly; then wipe clean your Glasses, and cover the Tops of +them with other Paper. </p></div> + + +<h3><em>To make Rasberry-Cakes.</em></h3> + +<p>Pick all the Grubs and spotted Rasberries away; then bruise the rest, +and put them on a Hair-sieve over an earthen Pan, putting on them a +Board and Weight to press out all the Water you can; then put the +Paste into your preserving Pan, and dry it over the Fire, till you +perceive no Moisture left in it, that is, no Juice that will run from +it, stirring it all the Time it is on the Fire to keep it from +burning; then weigh it, and to every Pound take one Pound and two +Ounces of Sugar, beat to a fine Powder, and put in the Sugar by +Degrees; when all is in, put it on the Fire, and incorporate them well +together; then take them from the Fire and scrape it all to one Side +of the Pan; let it cool a very little, then put it into your Moulds; +when quite cold, put them into your Stove without dusting it, and dry +it as other Sorts of Paste.</p> + +<div class="note"><p><span class="pagenum"><a name="Page_45" id="Page_45">[Pg 45]</a></span><em>Note</em>, You must take particular Care that your Paste doth not +boil after your Sugar is in; for if it does, it will grow greasy +and never dry well. </p></div> + + +<h3><em>To make Rasberry Clear-Cakes.</em></h3> + +<p>Take two Quarts of ripe Goosberries, or white Currants, and one Quart +of red Rasberries, put them into a Stone-Jug and stop them close; then +put it into a Pot of cold Water, as much as will cover the Neck of the +Jug; then boil them in that Water till all comes to a Paste, then turn +them out in a Hair-sieve, placed over a Pan, press out all the Jelly +and strain it thro' the Jelly-bag; to every Pound of Jelly take twenty +Ounces of Double-refined Sugar, and boil it till it will crack in the +Water; then take it from the Fire and put in your Jelly, stirring it +over a slow Fire, till all the Sugar is melted; then give it a good +Heat till all is incorporated; then take it from the Fire, scum it +well, and fill your Clear-cake-glasses; then take off what Scum is on +them, and put them into the Stove to dry, observing the Method +directed in <a href="#Page_16"><em>p.</em> 16.</a></p> + +<div class="note"><p><span class="pagenum"><a name="Page_46" id="Page_46">[Pg 46]</a></span><em>Note</em>, In filling out your Clear-cakes and Clear-pastes, you must +be as expeditious as possible, for if it cools it will be a Jelly +before you can get it into them.</p> + +<p>White Rasberry Clear-cakes are made after the same Manner, only +mixing white Rasberries with the Goosberries in the Infusion. </p></div> + + +<h3><em>To make Rasberry Clear-Paste.</em></h3> + +<p>Take two Quarts of Goosberries, and two Quarts of red Rasberries, put +them in a Pan, with about a Pint and an Half of Water; boil them over +a very quick Fire to a Pommish, then throw them upon an earthen Pan, +and press out all the Juice; then take that Juice and boil in it +another Quart of Rasberries, then throw them on a Sieve, and rub all +through the Sieve that you can; then put in the Seeds and weigh the +Paste, and to every Pound take twenty Ounces of fine Loaf-sugar, +boiled, when clarified, till it cracks, then remove it from the Fire, +and put in your Paste, mix it well, and set it over a slow Fire, +stirring it till all the Sugar is melted, and<span class="pagenum"><a name="Page_47" id="Page_47">[Pg 47]</a></span> you find it is become a +Jelly; then take it from the Fire and fill your Pots or Glasses, +whilst very hot, then scum them and put them into the Stove; observe, +when cold, the drying them, as in <a href="#Page_16"><em>p.</em> 16</a>.</p> + + +<h3><em>To make Rasberry-Biscakes.</em></h3> + +<p>Press out the Juice, and dry the Paste a little over the Fire, then +rub all the Pulp through a Sieve; then weigh, and to every Pound take +eighteen Ounces of Sugar, sifted very fine, and the Whites of four +Eggs, put all in the Pan together, and with a Whisp beat till it is +very stiff, so that you may lay it in pretty high Drops; and when it +is so beaten, drop it in what Form you please on the back Sides of +Cards, (Paper being too thin, it will be difficult to get it off;) +dust them a little with a very fine Sugar, and put them into a very +warm Stove to dry; when they are dry enough, they will come easily +from the Cards; but whilst soft, they will not stir; then take and +turn then on a Sieve, and let them remain a Day or two in the Stove; +then pack them up in your Box, and they will, in a dry Place, keep all +the Year without shifting.</p> + + +<p><span class="pagenum"><a name="Page_48" id="Page_48">[Pg 48]</a></span></p> +<h3><em>To make Currant-Paste.</em></h3> + +<p>Wash well your Currants and put them into your preserving Pan, bruise +them, and with a little Water, boil them to a Pulp, press out the +Juice, and to every Pound take twenty Ounces of Loaf-sugar, boil it to +crack; then take it from the Fire, and put in the Paste; then heat it +over the Fire, take off the Scum, and put it into your Paste-pots or +Glasses, then dry and manage them as other Pastes.</p> + + +<h3><em>To make Rasberry-Jam.</em></h3> + +<p>Press out the Water from the Rasberries; then to every Pound of +Rasberries take one Pound of Sugar, first dry the Rasberries in a Pan +over the Fire, but keep them stirring, lest they burn; put in your +Sugar, and incorporate them well together, and fill your Glasses or +Pots, covering them with thin white Paper close to the Jam, whilst it +is hot; and when cold, tie them over with other Paper.</p> + + +<p><span class="pagenum"><a name="Page_49" id="Page_49">[Pg 49]</a></span></p> +<h3><em>To preserve Peaches whole.</em></h3> + +<p>Take the <em>Newington</em> Peach, when full ripe, split it, and take out the +Stone, then have ready a Pan of boiling Water, drop in the Peaches, +and let them have a few Moments scalding; then take them out, and put +them into as much Sugar, only clarified, as will cover them, give them +a Boil round, then scum them and set them by till the next Day; then +boil some more Sugar to blow very strong, which Sugar put to the +Peaches, and give them a good Boil, scum them, and set them by till +the Day following; then give them another good Boil, scum them and put +them into a warm Stove for the Space of two Days; then drain them, and +lay them out one half over the other, dust them and put them into the +Stove; the next Day turn them and dust them, and when thorough dry, +pack them up for Use.</p> + + +<p><span class="pagenum"><a name="Page_50" id="Page_50">[Pg 50]</a></span></p> +<h3><em>To preserve Peach-Chips.</em></h3> + +<p>Pare your Peaches, and take out the Stones, then cut them into very +thin Slices, not thicker than the Blade of a Knife; then to every +Pound of Chips take one Pound and an Half of Sugar, boiled to blow +very strong, then throw in the Chips, and give them a good Boil, then +let them settle a little, take off the Scum, and let them stand a +Quarter of an Hour, then give them another good Boil, and let them +settle as before; then take off the Scum, cover them, and set them by; +the next Day drain them, and lay them out Bit by Bit, dust them, and +dry them in a warm Stove; when dry on one Side, take them from the +Plate with a Knife, and turn them on a Sieve; and then again, if they +are not pretty dry, which they generally are.</p> + + +<h3><em>To put them in Jelly.</em></h3> + +<p>Draw a Jelly from Codlins, and when they are boiled enough, take as +much Jelly as Sugar, boil the Sugar to blow very strong, then put in +the Jelly, give it a Boil<span class="pagenum"><a name="Page_51" id="Page_51">[Pg 51]</a></span> and put it to the Chips; give all a Boil +and scum them, then put them into your Glasses.</p> + + +<h3><em>To preserve Walnuts White.</em></h3> + +<p>Take the largest <em>French</em> Walnuts, when full grown, but before they +are hard, pare off the green Shell to the White, and put them into +fair Water; then throw them into boiling Water, and boil them till +very tender; then drain them and put them into a clarified Sugar, give +them a gentle Heat; the next Day boil some more Sugar to blow, and put +it to them, giving them a Boil; the next Day boil some more Sugar to +blow very strong, put it to the Walnuts, give them a Boil, scum them, +and put them by, then drain them and put them on Plates, dust them and +put them into a warm Stove to dry.</p> + + +<p><span class="pagenum"><a name="Page_52" id="Page_52">[Pg 52]</a></span></p> +<h3><em>To preserve Walnuts Black.</em></h3> + +<p>Take of the smaller Sort of Walnuts, when full grown, and not shelled; +boil them in Water till very tender, but not to break, so they will +become black; then drain them, and stick a Clove in every one, and put +them into your preserving Pan, and if you have any Peach Syrup, or of +that of the white Walnuts, it will be as well or better than Sugar; +put as much Syrup as will cover the Walnuts, boil them very well, then +scum them and set them by; the next Day boil the Syrup till it becomes +smooth, then put in the Walnuts and give them another good Boil; the +Day after drain them and boil the Syrup till it becomes very smooth, +adding more Syrup, if Occasion; give all a Boil, scum them, and put +them in your Pot for Use.</p> + +<div class="note"><p><em>Note</em>, These Walnuts are never offered as a Sweet-meat, being of +no Use but to purge gently the Body, and keep it open. </p></div> + + +<p><span class="pagenum"><a name="Page_53" id="Page_53">[Pg 53]</a></span></p> +<h3><em>To preserve Nectarines.</em></h3> + +<p>Split the Nectarines, and take out the Stones, then put them into a +clarified Sugar; boil them round, till they have well taken Sugar; +then take off the Scum, cover them with a Paper and set them by; the +next Day boil a little more Sugar till it blows very strong, and put +it to the Nectarines, and give them a good Boil; take off the Scum, +cover them, and put them into the Stove; the next Day drain them and +lay them out to dry, first dusting them a little, then put them into +the Stove.</p> + + +<h3><em>To preserve green Amber-Plumbs.</em></h3> + +<p>Take the green Amber-Plumbs, when full grown, prick them in two or +three Places, and put them into cold Water; then set them over the +Fire to scald, in which you must be very careful not to let the Water +become too hot, lest you hurt them; when they are very tender, put +them into a very thin Sugar, that is to say, one Part Sugar, and two +Parts Water; give them a little Warm in this Sugar, and cover<span class="pagenum"><a name="Page_54" id="Page_54">[Pg 54]</a></span> them +over; the next Day give them a Warm again; the third Day drain them +and boil the Syrup, adding a little more Sugar; then put the Syrup to +the Plumbs, and give them a Warm; the next Day do the same; the Day +following boil the Syrup till it becomes a little smooth, put in the +Plumbs and give them a Boil; the Day after boil the Syrup till very +smooth, then put it to the Plumbs, cover them, and put them into the +Stove; the next Day boil some more Sugar to blow very strong, put it +to the Fruit and give all a Boil, then put them into the Stove for two +Days; then drain them and lay them out to dry, first dusting them very +well, and manage them in the Drying as other Fruits.</p> + +<div class="note"><p><em>Note</em>, If you find them shrink when first you put them into +Sugar, you must let them lie in that thin Syrup three or four +Days, till they begin to work; then casting away that Syrup, begin +the Work as already set down. </p></div> + + +<h3><em>To preserve Green Orange-Plumbs.</em></h3> + +<p>Take the green Orange-Plumbs, when full grown, before they turn, prick +them with a fine Bodkin, as thick all over as possible you can; put +them into cold<span class="pagenum"><a name="Page_55" id="Page_55">[Pg 55]</a></span> Water as you prick them, when all are done, set them +over a very slow Fire, and scald them with the utmost Care you can, +nothing being so subject to break, for if the Skin flies they are +worth nothing; when they are very tender, take them off the Fire and +set them by in the same Water for two or three Days; when they become +sour, and begin to float on the Top of the Water, be careful to drain +them very well; then put them in single Rows in your preserving Pan, +and put to them as much thin Sugar as will cover them, that is to say, +one Part Sugar, and two Parts Water; then set them over the Fire, and +by Degrees warm them till you perceive the Sourness to be gone, and +the Plumbs are sunk to the Bottom, set them by; and the next Day throw +away that Syrup, and put to them a fresh Sugar, of one Part Sugar, and +one Part Water; in this Sugar give them several Heats, but not to +boil, lest you burst them; then cover them, and set them in a warm +Stove that they may suck in what Sugar they will; the next Day drain +the Sugar, and boil it till it becomes smooth, adding some more fresh +Sugar; pour this Sugar on them, and return them into the Stove; the +next Day boil the Syrup to become very smooth, and pour it upon<span class="pagenum"><a name="Page_56" id="Page_56">[Pg 56]</a></span> your +Plumbs, and give all a gentle Boil, scum it and put them into the +Stove; the Day following drain them out of that Syrup, and boil some +fresh Sugar, as much as you judge will cover them, till very smooth +put it to your Plumbs, and give all a very good covered Boiling; then +take off the Scum and cover them, let them stand in the Stove two +Days, then drain them and lay them out to dry, dusting them very well.</p> + + +<h3><em>To preserve the green Mogul-Plumb.</em></h3> + +<p>Take this Plumb when just upon the turning ripe, prick with a +Pen-knife to the very Stone on that Side where the Cleft is, put them +into cold Water as you do them, then set them over a very slow Fire to +scald; when they are become very tender, take them carefully out of +the Water and put them into a thin Sugar, that is, half Sugar, and +half Water, warm them gently, then cover them, and set them by; the +next Day give them another Warm and set them by; the Day following +drain their Syrup and boil it smooth, adding to it a little fresh +Sugar, and give them a gentle Boil, the Day after boil the Sugar very<span class="pagenum"><a name="Page_57" id="Page_57">[Pg 57]</a></span> +smooth, pour it upon them and set them in the Stove for two Days; then +drain them and boil a fresh Sugar to be very smooth, or just to blow a +little, put it to your Plumbs and give them a good covered Boiling; +then scum them and put them into the Stove for two Days, then drain +them and lay them out to dry, dusting them very well.</p> + + +<h3><em>To preserve the Green Admirable-Plumb.</em></h3> + +<div class="note"><p>This is a little round Plumb, about the Size of a Damson; it +leaves the Stone, when ripe, is somewhat inclining to a Yellow in +Colour, and very well deserves its Name, being of the finest Green +when done, and with the tenth Part of the Trouble and Charge, as +you will find by the Receipt. </p></div> + +<p>Take this Plumb, when full grown, and just upon the Turn, prick them +with a Pen-knife in two or three Places, and scald them, by Degrees, +till the Water becomes very hot, for they will even bear boiling; +continue them in the Water till they become green, then drain them, +and put them into a clarified Sugar, boil them<span class="pagenum"><a name="Page_58" id="Page_58">[Pg 58]</a></span> very well, then let +them settle a little, and give them another Boil; if you perceive they +shrink and take not the Sugar in very well, prick them with a Fork all +over as they lie in the Pan, and give them another Boil, scum them, +and set them by; the next Day boil some other Sugar till it blows, and +put it to them, and give them a good Boil, then scum them and set them +in the Stove for one Night; the next Day drain them and lay them out, +first dusting them.</p> + + +<h3><em>To preserve yellow Amber-Plumbs.</em></h3> + +<p>Take these Plumbs, when full ripe, put them into your preserving Pan, +and put to them as much Sugar as will cover them, and give them a very +good Boil; then let them settle a little, and give them another Boil +three or four Times round the Fire, scum them, and the next Day drain +them from the Syrup, and return them again into the Pan, and boil as +much fresh Sugar as will cover them to blow; give them a thorough +Boiling, and scum them, and set them in the Stove twenty-four Hours; +then drain them, and lay them out to dry, after having dusted them +very well.</p> + +<div class="note"><p><span class="pagenum"><a name="Page_59" id="Page_59">[Pg 59]</a></span><em>Note</em>, In the scalding of green Plumbs, you must always have a +Sieve in the Bottom of your Pan to put your Plumbs in, that they +may not touch the Bottom, for those that do, will burst before the +others are any thing warm. </p></div> + + +<h3><em>To put Plumbs in Jelly.</em></h3> + +<p>Any of these Sorts of Plumbs are very agreeable in Jelly, and the same +Method will do for all as for one: I might make some Difference which +would only help to confound the Practitioner, and thereby swell this +Treatise in many Places; but, as I have promised, so I will endeavour +to lay down the easiest Method I can to avoid Prolixity, and proceed +as above, <em>viz.</em></p> + +<p>[Plumbs in Jelly.] When your Plumbs are preserved in their first +Sugar, and you have drained them in order to put them in a second, +they are then fit to be put up Liquid, which you must do thus: Drain +the Plumbs, and strain the Syrup through a Bag; then make a Jelly of +some ripe Plumbs and Codlins together, by boiling them in just as much +Water as will cover them, press out the Juice and strain it, and to +every Pint of<span class="pagenum"><a name="Page_60" id="Page_60">[Pg 60]</a></span> Juice boil one Pound of Sugar to blow very strong, put +in the Juice and boil it a little; then put in the Syrup and the +Plumbs, and give all a good Boil; then let them settle a little, scum +them and fill your Glasses or Pots.</p> + + +<h3><em>To preserve green Figs.</em></h3> + +<p>Take the small green Figs, slit them on the Top, and put them in Salt +and Water for ten Days, and make your Pickle as follows.</p> + +<p>Put in as much Salt into the Water as will make it bear an Egg, then +let it settle, take the Scum off, and put the clear Brine to the Figs, +and keep them in Water for ten Days; then put them into fresh Water, +and boil them till a Pin will easily pass into them; then drain them +and put them into other fresh Water, shifting them every Day for four +Days; then drain them, and put them into a clarified Sugar; give them +a little Warm, and let them stand till the next Day; then warm them +again, and when they are become green give them a good Boil, then boil +some other Sugar to blow, put it to them, and give them another good +Boil; the next Day drain them and dry them.</p> + + +<p><span class="pagenum"><a name="Page_61" id="Page_61">[Pg 61]</a></span></p> +<h3><em>To preserve ripe Figs.</em></h3> + +<p>Take the white Figs, when ripe, slit them in the Top, and put them +into a clarified Sugar, and give them a good Boil; then scum them, and +set them by; the next Day boil some more Sugar till it blows, and pour +it upon them, and boil them again very well, scum them and set them in +the Stove; the Day after drain them and lay them out to dry, first +dusting them very well.</p> + + +<h3><em>To preserve green Oranges.</em></h3> + +<p>Take the green Oranges and slit them on one Side, and put them into a +Brine of Salt and Water, as strong as will bear an Egg, in which you +must soak them at least fifteen Days; then drain them and put them +into fresh Water, and boil them tender; then put them into fresh +Water, again, shifting them every Day for five Days together; then +give them another Scald, and put them into a clarified Sugar; then +give them a Boil, and set them by till next Day, then boil them again; +the next<span class="pagenum"><a name="Page_62" id="Page_62">[Pg 62]</a></span> Day add some more Sugar, and give them another Boil; the Day +after boil the Syrup very smooth and pour it on them, and keep them +for Use.</p> + +<div class="note"><p><em>Note</em>, That if at any Time you perceive the Syrup begin to work, +you must drain them, and boil the Syrup very smooth and pour it on +them; but if the first prove sour, you must boil it likewise. +Green Lemons are done after the same Manner.</p> + +<p><em>Note also</em>, If the Oranges are any thing large, you must take out +the Meat from the inside. </p></div> + + +<h3><em>To preserve green Grapes.</em></h3> + +<p>Take the largest and best Grapes before they are thorough ripe, stone +them and scald them, but let them lie two Days in the Water they were +scalded in; then drain them and put them into a thin Syrup, and give +them a Heat over a slow Fire; the next Day turn the Grapes in the Pan +and warm them again; the Day after drain them and put them into a +clarified Sugar, give them a good Boil,<span class="pagenum"><a name="Page_63" id="Page_63">[Pg 63]</a></span> and scum them, and set them +by; the following Day boil some more Sugar to blow, and put it to the +Grapes, and give them a good Boil, scum them and set them in a warm +Stove all Night; the next Day drain them and lay them out to dry, +first dusting them very well.</p> + + +<h3><em>To preserve Bell-Grapes in Jelly.</em></h3> + +<p>Take the long, large Bell, or Rouson-Grapes, and pick them from the +Stalks, then Stone them and put them in boiling Water, and give them a +thorough Scald; then take them from the Fire and cover them close +down, so that no Steam can come out; then set them upon a very gentle +Fire, so as not to boil for two or three Hours; then take them out, +and put them into a clarified Sugar boiled, till it blows very strong, +as much Sugar as will a little more than cover them; then give them a +good Boil and let them settle a little: then give them another Boil, +scum them, and then boil some other Sugar to blow very strong; and +take as much Plumb-Jelly as Sugar, and give all a Boil, then add to it +the Grapes, and give them all a Boil together, scum them well, and put +them up into your Pots or Glasses.</p> + +<p> </p> +<p> </p> +<div>*** END OF THE PROJECT GUTENBERG EBOOK 30121 ***</div> +</body> +</html> |