 Section 16 of the complete confectioner by Hannah Glass. This LibriVox recording is in the public domain. Tarts, Custards, Cheesecakes, etc. Part 3 To make almond cream. Take almonds blanched in cold water. Beat them fine with rose water and ambergris steeped in them. Take the yolks of six eggs. Beat your cream, being boiled with maize. Put in your almonds, and when well mingled, put in your eggs, taking care that they only simmer. When it is thick, take it off. Your cream must be an ale pint, half a pound of almonds and six whites of eggs. Garnish with gilded almonds and dried citron. Another way to make almond cream. Blanch almonds, bruise them small in a mortar and strain them through a strainer with fair water. Strain them again with thick milk and with a quarter of a pound of sugar. Put them into a pot, add a little salt and set it over the fire. Stir it well to prevent it burning to the pot. When it has boiled, take it from the fire, put a ladle of fair water into it, cover it with a dish and let it stand. Then a clean cloth of an L long, let it be held straight and cast the cream upon it with a ladle. Draw from under the cloth the water from the cream. Pin the four corners together and hang it up again. Another way to make almond cream. Boil a pint of cream, beat a handful of almonds very fine with rose water. Take the cream off the fire and put it to the almonds. Stir them together and strain it. Season it with rose water and sugar. Let it boil fast till it is thick and serve it up. To make pistachio cream. Peel your pistachios, beat them very fine and boil them in cream. If it is not green enough, add a little juice of spinach, thicken it with eggs, sweeten it to your palette, pour it into basins and set it by till it is quite cold. Another way to make pistachio cream. Take half a pound of pistachio nuts, break them and take out the kernels. Beat them in a mortar with a spoonful of brandy. Put them into a tossing pan with a pint of cream and the yolks of two eggs. Beat very fine. Stir it gently over a slow fire till it is thick, but do not let it boil. Then put it into a china soup plate. When it is cold, stick some kernels, cut lengthways all over it and send it to table. Another way to make pistachio cream. Take two ounces of icing glass, boil it in a pint of water with a little lemon peel and a small stick of cinnamon till thoroughly dissolved. Strain it through a fine sieve into a stew pan, sweeten it with fine sugar. Put in a pint of cream. Break half a pound of pistachio nuts, beat them fine in a mortar with a little cream. Rub them through a sieve, put them into a stew pan, boil it gently, then pour it into a bowl and let it remain till half cold. Afterwards, put it into what mould you please or deep cups. When quite cold, turn it out into a dish and garnish to your fancy. To make renish cream. Cut two calves feet very small. Put them into a saucepan with two quarts of water, a stick of cinnamon and a little lemon peel. Boil them gently till they are reduced to less than a quart. Strain it and skim off the fat. Put it into a stew pan with a little lemon peel, two laurel leaves, a few coriander seeds and a little saffron. Sweeten it with fine sugar to your palate and let it boil up. Beat the yolks of eight eggs very fine. Take the cream off the fire and stir in the eggs well. Put it over the fire a moment, taking care that it does not boil. Strain it through a sieve, put in a jill of renish wine, stir it till it is half cold, then put it into moulds. When it is cold, turn it out into a dish and garnish as you fancy. Another way to make renish cream. Put over the fire a pint of renish wine, a stick of cinnamon and half a pound of sugar. While this is boiling, take seven yolks and whites of eggs, beat them well together with a whisk till your wine is half driven in them and your eggs to a syrup. Strike it very fast with the whisk till it comes to that thickness that you may lift it on the point of a knife, but be sure not to let it curdle. Add to it the juice of a lemon and orange flower water. Pour it into your dish, garnish it with citron, sugar or biscuit and serve it up. To make cold cream. Take a pint of sack or renish wine and a good deal of fine sugar. Beat fine a quart of good cream and a lemon cut round, a little nutmeg and cinnamon and a sprig of rosemary. Pour them all together, let them stand a while and beat them up with a rod till they rise. Take it off with a spoon as it rises, lay it in a pot or glass and then serve it up. To make codling cream. Take 20 fair codlings, core them, beat them in a mortar with a pint of cream, strain it into a dish, put into it some crumbs of brown bread with a little sack and dish it up. Goodsbury cream may be made in the same manner. To make sweet meat cream. Take some good cream and slice some preserved peaches, apricots or plums into it. Sweeten the cream with fine sugar or with the syrup the fruit was preserved in. Mix all well together and put it into your basin. To make stone cream. Take a pint and a half of thick cream. Boil in it a blade of mace and a stick of cinnamon with six spoonfuls of orange flower water. Sweeten it to your taste and boil it till it is thick. Pour it out and keep it stirring till almost cold. Then put in a small spoonful of runnet and put it in your cups or glasses. Make it three or four hours before you use it. To make clouted cream. Take a great quantity of new milk from the cow and scald it in a kettle on a charcoal fire. When it is nearly ready to boil take it off and stir it a little. Ladle it into a milk pan and let it stand at least 24 hours. Divide the cream with a knife as it stands upon the pan and take it off with a skimmer that the thin milk may run away. Then lay it in a dish one piece upon another till your dish be as full as you pleased to have it. Keep it 24 hours before you spread it. To make blanched cream. Take a quart of the thickest cream you can get. Sweeten it with fine sugar and orange flower water. Boil it and beat the whites of 20 eggs with a little cold cream. Take out the treads and when the cream is near boiling pour in your eggs stirring it well till it comes to a thick curd. Then take it up and pass it through a hair sieve. Beat it well till it is cold and put it in dishes. To make a rich almond or steeple cream. Put half a pound of good heart shorn into five pints of water which will make a very strong jelly. Let it boil away near half. Strain it off through a jelly bag. Have ready six ounces of almonds beaten to a very fine powder which must be carefully mixed up with one spoonful of orange flower water and six or eight spoonfuls of very thick cream. Then take near as much cream as you have jelly and put both into a skillet and strain in your almonds. Sweeten it to your taste with double refined sugar. Set it over the fire and stir it constantly till it is ready to boil. Take it off and keep it stirring till it is near cold. Then put it into narrow bottom drinking glasses in which let it stand a whole day. When you wish to turn it out put your glasses into warm water for a minute and it will turn out like a sugar loaf. To make chocolate cream. Take a quart of cream, a pint of white wine and a little juice of lemon. Sweeten it well, lay in a sprig of rosemary, grate some chocolate and mix all together. Stir it over the fire till it is thick and pour it into your cups. To make raspberry cream. Take the whites of seven eggs and seven spoonfuls of raspberry mash, which put into an earthen pan and beat it well with a spoon till it comes to a cream or you think it looks white enough, then fill your glasses. This quantity will make about a dozen. Another way to make raspberry cream. Take a quart of very ripe raspberries or raspberry jam, rub them through a hair sieve to take out the seeds. Mix it with a quart of good cream, sweeten it to your taste with fine powder sugar and put in a spoonful of rose water. Put it into a deep pan and with a chocolate mill raise a froth. As the froth rises take it off and put it on a sieve to drain. If you have not a chocolate mill put it into a broad pan and beat it with a whisk till the froth rises. As it rises take it off and lay it on a sieve as before. When you have got as much froth as you want put what cream remains into a deep china dish or bowl and with a spoon put your froth upon it as high as you can and stick a light flower in the middle or pull the pips off some flowers and put here and there over it. To make coffee cream. Roast one ounce of coffee. Put it hot into a pint and a half of boiling cream. Boil these together a little. Take it off, put in two dried gizzards. Cover this close. Let it stand one hour. Sweeten with double refined sugar. Pass it two or three times through a sieve with a wooden spoon. Put it into a dish with a tin on the top. Set the dish on a gentle stove. Put fire on the tin. When it has taken set it by. Serve it cold. Tea cream is made in the same manner. To make barley cream. Boil a quantity of pearl barley in milk and water till it is tender. Then strain the liquor from it. Put your barley into a quart of cream and let it boil a little. Then take the whites of five eggs and the yolks of one. Beat them with a spoonful of fine flour and two spoonfuls of orange flower water. Take the cream off the fire. Mix in the eggs by degrees and set it over the fire again to thicken. Sweeten it to your taste. Pour it into basins and when cold serve it up. To make gooseberry cream. Take two quarts of gooseberries. Put them into a saucepan. Just cover them with water. Scold them till they are tender. Then rub them through a sieve with a spoon to a quart of pulp. Have six eggs well beaten. Make your pulp hot and put in one ounce of fresh butter. Sweeten it to your taste. Stir in your eggs. Put it over a gentle fire till they are thick. But you must take care they do not boil. Then stir in a jill of the juice of spinach and when it is almost cold stir in a spoonful of orange flower water or sac. Pour it into basins and when cold serve it up. To make lute cream. Boil a quart of new milk with a stick of cinnamon, a little lemon peel and two or three laurel leaves. Sweeten it to your taste. Strain it through a sieve into another stew pan. Beat up the yolks of eight eggs and the whites of two with a little milk very fine. Stir the eggs into the milk. Put it over a slow fire and stir it one way till it is thick. Pour it into a bowl. Put two spoonfuls of rose or orange flower water into it and stir it till it is cold. Then put it into glasses or cups. To make whipped cream. Take a quart of cream. Put it into a broad pan with half a pint of sac, half a pound of fine powder sugar. Beat up the whites of four eggs to a high froth and put in with some lemon peel cut thin. You may perfume it if you please with a little musk or amber grease tied in a bag and steeped in the cream. Whip it up well with a whisk and as the froth rises put it into cups, glasses or small basins. Or you may put it over fruit tarts. To make heart-shawn cream. Take four ounces of heart-shawn shavings and boil it in three pints of water till it is reduced to half a pint and run it through a jelly bag. Put to it a pint of cream and four ounces of sugar and just boil it up. Put it into cups or glasses and let it stand till it is cold. Dip your cups or glasses in scolding water and turn them out into your dish. Stick sliced almonds on them. It is generally eaten with white wine and sugar. To make blanched cream. Season a quart of very thick cream with fine sugar and orange flower water. Boil it and beat the whites of 20 eggs with a little cold cream. Strain it and when the cream is upon the boil pour in the eggs stirring it well till it comes to a thick curd. Then take it up and strain it again through a hair-save. Beat it well with a spoon till it is cold then put it into a dish. To make quince cream. Take as much cream as you think you will want. Boil it with a little cinnamon and lemon peel. Make it very sweet with sugar. Strain it off and let it get cold. Put your quince's into boiling water. Boil them quick uncovered till they are tender. Pair and beat them very fine. Rub them through a sieve then put them into a mortar and mix the cream well with them. Put it into small basins or glasses and serve it up. To make snow cream. Take a large deep dish. Strew the bottom with fine sugar beat to a powder. Fill it with strawberries. Take some sprigs of rosemary. Stick a large one in the middle and several round about to resemble a tree. Then take a quart of the thickest cream you can get and the whites of eight or ten eggs. Whisk it up for half an hour till you have made the froth very strong. Let it stand ten minutes then take off the froth, throw it over the tree and cover the dish well with it. If it is done properly it makes a grand pile in a dessert. To make ratafia cream. Boil six laurel leaves in a quart of thick cream. Take them out beat the yolks of five eggs with a little cold cream and sugar to your taste. Pour it into the cream set it over the fire again and keep it stirring but do not let it boil. Pour it into china dishes and when cold it is fit for use. To make current cream. Brews currents that are thorough ripe in boiled cream. Put in beaten cinnamon and sweeten it to your taste. Then strain it through a fine sieve and serve it up. You may do raspberries or strawberries the same way. It is best to sweeten the fruit before you put it to the cream which should be almost cold before the fruit is put to it. Else it is liable to curdle. To make cream of any preserved fruit. Take half a pound of the pulp of any preserved fruit. Put it in a large pan. Put to it the whites of two or three eggs beat together well for an hour. Take it off with a spoon and lay it heaped on the dish or glass silver with other creams or put it in the middle basin. Raspberries will not do this way. To make citron cream. Put a quart of cream into a stew pan with one ounce of icing glass, a stick of cinnamon, two laurel leaves and a little lemon peel. Sweeten it to your taste with fine sugar. Boil it gently till the icing glass is dissolved. Then strain it off. Put it into a deep china dish or small basins. Cut some green citron in very thin small slices. Wash it in rose water to raise the green colour and when your cream is nearly cold put in the citron so that it may fall into the middle and be covered with the cream at top but not fall to the bottom. When cold serve it up to table. To make burnt cream. Take a pint of cream boil it with sugar and a little lemon peel shred fine. Beat the yolks of six and the whites of four eggs separately. When your cream is cold put in the eggs with a spoonful of orange flower water and a spoonful of fine flour. Set it over the fire. Keep stirring it till it is thick. Then put it into a dish. When it is cold sift a quarter of a pound of sugar over it. Hold a hot shovel over it till it is very brown and looks like a glass plate put over your cream. To make lemon peel cream. Pair two lemons squeeze to them the juice of one large or two small ones. Let it stand some time then strain the juice to a pint of cream. Add the yolks of four eggs beaten and strained. Sweeten it stir it over the fire till thick and if agreeable add a little brandy. To make pompadour cream. Take the whites of five eggs and after beating them into a strong broth put them into a tossing pan with two ounces of sugar and two spoonfuls of orange flower water. Stir it gently three or four minutes. Pour it into a dish and melted butter over it. Send it in hot. To make newcastle curd and cream. Take new milk and put it in the basin you intend to go to table. Let it stand till it turns to curds which may be one or two days after. Eat it with cream and sugar and it is very fine. If the milk is good it will be two days turning. To make runnet curd and cream. Take new milk and sweeten it grate in nutmeg and the yellow rind of a lemon. Put in runnet enough to turn it to curds which if covered will be in about two hours. Then if there is a quart pour over it half a pint of thick cream and send it to table. To make almond butter with milk. To a quarter of a pound of blanched almonds well beat put some new milk and rose water. Take a quart of thick cream and the yolks of twelve eggs beat well with a little of the cream. Put the rest of the cream to them then a quarter of a pint of new milk to the almonds and strain it into the cream so often that there is no strength left. Strain all together into a skillet set it over a charcoal fire and stir it till it comes to a tender curd. Put it into a strainer and hang it up till all the way is run out. Then take six ounces of fine sugar well sifted and a little rose water and beat all into butter with a spoon. To make orange butter. Take the juice of twelve oranges the yolks of eighteen eggs double refine sugar sufficient to sweeten it to your taste but not very sweet. Set it over a slow fire stirring it all one way till it grows thick. Put in as much butter as the size of a walnut and a little amber grease keep it smooth with stirring. When it is thick put it into little china dishes being dipped in water first that it may turn out the easier. To make fairy butter. Take the yolks of two hard eggs beat them in a marble mortar with a large spoonful of orange flower water and two spoonfuls of fine sugar beat to powder beat all to a fine paste. Add a light quantity of fresh butter just taken out of the churn and force it through a fine strainer full of little holes into a plate. End of section sixteen. Section seventeen of the complete confectioner by Hannah Glass. This LibriVox recording is in the public domain. Silabubs, Blemonge, Flummary etc. To make everlasting silabubs. Take three pints of the thickest and sweetest cream you can get. A pint of renish half a pint of sack three lemons near a pound of double refined sugar beat and sift your sugar and put it to the cream. Grate off the yellow rind of three lemons put that in and squeeze the juice of three lemons into your wine. Put that to the cream beat all together with a whisk just half an hour then take it up all together with a spoon and fill your glasses. Another way to make everlasting silabubs. Take a quart of the thickest cream you can get make it very sweet with double refined sugar finally beat. Grate in the yellow rind of two large lemons. First fill your glasses one third full of sack or any white wine sweetened. A little juice of orange just to give it a pleasant tartness then with a whisk beat it up well to a froth. Take the froth and with a spoon put it in your glasses as high as you can fill them. Keep it whisking up as long as it will froth and put it in the glasses. If your cream is thin beat up the yolk of an egg. To make a mock silabub take a pint of sack and a pint of red port the juice of a large lemon and a civil orange. Grate in the yellow rind of one of the lemons and a little nutmeg. Make it pretty sweet with fine sugar. Take two quarts of new milk from the cow make it blood warm. Put it in a jug with a spout hold it high and pour it in as if milked from the cow. When it has stood five minutes have ready a pint of good warm cream and pour that all over in the same manner. It will be best to eat directly but very good two or three hours after. To make a silabub under the cow put a bottle of either red or white wine, ale or cider into a china bowl. Sweeten it with sugar and grate in some nutmeg. Then hold it under the cow and milk into it till it has a fine froth at the top. Strew over it a handful of currants clean washed and picked and plumped before the fire. You may make this silabub at home by having new milk made as warm as from the cow and pouring it out of a teapot or any other vessel with a spout holding your hand very high. To make lemon silabubs Take a quarter of a pound of loaf sugar in one piece and rub it on the rind of two lemons till you have got all the essence out of them. Then put the sugar into a pint of cream and a jill of mountain wine. Squeeze in the juice of both the lemons and let it stand for two hours. Then whip it with a whisk or mill it with a chocolate mill and as the froth rises take it off and put it on a sieve to drain. Let it stand all night then put the clear into the glasses and with a spoon put on the froth as high as you can. To make blamange with icing glass Put an ounce of picked icing glass to a pint of water. Put to it a bit of cinnamon and boil it till the icing glass is melted. Put to it three quarters of a pint of cream two ounces of sweet almonds and six bitter ones blanched and beaten and a bit of lemon peel. Sweeten it, stir it over the fire and let it boil. Strain it, stir it till it is cool. Squeeze in the juice of a lemon and put it into what mould you please. Turn it out, garnish with current jelly and jam or marmalade, quinces, etc. If you choose to have your blamange of a green colour put in as much juice of spinach as will be necessary for that purpose and a spoonful of brandy. But it should not then retain the name of Blanc Mange or White Food, but Verde Mange, Green Food. If you would have it yellow dissolve a little saffron in it, you should then call it Jean Mange. Or you may make it red by putting a bit of cochineal into a little brandy. Let it stand half an hour and strain it through a bit of cloth. It is then entitled to the appellation of Rouge Mange. Always wet to the mould before you put in the blamange. It may be ornamented when turned out by sticking about it, blanched almond, sliced or citron, according to fancy. To make clear blamange, take a quart of strong calf's foot jelly, skim off the fat and strain it. Beat the whites of four eggs, put it into a jelly bag and run it through several times till it is clear. Beat one ounce of sweet almonds and one of bitter to a paste with a spoonful of rose water squeezed through a cloth. Mix it with the jelly and three spoonfuls of very good cream. Set it over the fire again and keep stirring it till it is almost boiling. Pour it into a bowl and stir very often till it is almost cold. Then wet your moulds and fill them. To make blamange with a preserved orange, fill your orange with blamange and when cold, stick in it long slips of citron like leaves. Pour blamange in the dish. When cold, set the orange in the middle. Garnish with preserved or dried fruits or you may pour blamange into a mould like a turk's cap. Lay round it jelly a little broken. Put a sprig of myrtle or small preserved orange on the top. To make almond flummary, boil three ounces of heart shorn in two quarts of spring water. Let it simmer over the fire six or seven hours till half the water is consumed or else put it in a jug and set it in the oven with household bread. Strain it through a sieve and beat half a pound of almonds very fine with a quantity of orange flower water. When they are beat, mix a little of your jelly with it and some fine sugar. Strain it with the rest of the jelly, stirring it till it is a little more than blood warm. Then pour it into your basins or cups and when you use them, stick in almonds cut small. To make isinglass flummary, put six ounces of isinglass into a quart of new milk. Sweeten it, set it over the fire and keep it stirring one way all the time till it is jellied. Pour it into your basins and when cold, turn it out. You may put in orange flower water if you choose. To make oatmeal flummary, take oatmeal, steep it in pure clean water till it turns sour. Stir it every day, strain it and put it in a kettle over the fire. Keep stirring it with a stick one way all the time till it is as thick as hasty pudding. Then pour it into your basins and when cold, turn it out. You may eat it with milk, ale or wine sweetened. To make a pretty sort of flummary, put three large handfuls of oatmeal ground small into two quarts of fair water. Let it steep a day and night, then pour off the clear water and put the same quantity of fresh water to it. Strain it through a fine hair sieve and boil it till it is as thick as hasty pudding. Stir it all the while that it may be very smooth. When you first strain it, before you set it on the fire, put in one spoonful of sugar and two of good orange flower water. When it is boiled enough, pour it into shallow dishes for use. To make heart-shawn flummary, put half a pound of heart-shawn shavings into a saucepan with three pints of water. Boil it gently till reduced to a pint, strain it into a basin and set it by to cool. Boil a pint of thick cream and let it get cold. Put the jelly on and make it blood warm. Put the cream to it with a jill of white wine, two spoonfuls of orange flower water, sweeten it with fine sugar and beat it till well mixed. Dip your moulds or cups in cold water, then put in the flummary. When it is cold, turn it out into a dish and mix a little cream, white wine and sugar together and pour it into the dish. Cut a few blanched almonds in long slips and stick in the top of the flummary. Another way to make heart-shawn flummary, put four ounces of heart-shawn shavings into a saucepan with two quarts of spring water. Let it simmer over the fire till reduced to a pint, or put it into a jug and set it in the oven with household bread. Strain it through a sieve into a stewpan, blanch and beat half a pound of sweet almonds with a little orange flower water. Mix a little of your jelly in and fine sugar enough to sweeten it. Strain it through a sieve to the other jelly, mix it well together and when it is blood warm, put it into moulds or half-pint basins. When it is cold, dip the moulds or basins in warm water and put them into a dish. Mix some white wine and sugar together and pour into the dish. You may stick almonds in, if you please. To make Welsh Flummary, put a little icing glass to a quart of stiff heart-shawn jelly. Add to it a pint of cream, a little brandy and some lemon juice and sugar. Boil this till it is thick, then strain it. You may, if you please, add three ounces of almonds, blanched and beaten, about ten bitter ones. To make Yellow Flummary, beat an open two ounces of icing glass, put it into a bowl and over it a pint of boiling water. Cover it up till it is almost cold. Add a pint of white wine, the rind of one and the juice of two lemons, the yolks of eight eggs, well-beat and sweetened to your taste. Then put it into a tossing pan and continue stirring it. When it boils, strain it and, when almost cold, put it into moulds or cups. To make Solomon's Temple in Flummary, having made a quart of stiff flummary, divide it into three parts. Make one part of a pretty thick colour, with a little cochineal bruised vine and steeped in French brandy. Scrape one ounce of chocolate very fine, dissolve it in a little strong coffee and mix it with another part of your flummary to make it a light stone colour. The last part must be white. Then wet your temple mould and fix it in a pot to stand even. Fill the top of the temple with red flummary for the steps and the four points with white. Then fill it up with chocolate flummary. Let it stand till the next day. Loosen it round with a pin and shake it loose very gently, but do not dip your mould in warm water as it will take off the gloss and spoil the colour. When you turn it out, stick a small sprig or flower stalk down from the top of every point, which will strengthen them and make them look pretty. Lay round it, rock candy sweetmeats. It is proper for a corner dish, for a large table. To make French Flummary Take a quart of cream and half an ounce of icing glass beat fine and stir them together. Let it boil softly over a slow fire a quarter of an hour, stirring it all the time. Then take it off the fire, sweeten it to your palette and put to it a spoonful of rose and orange flower water. Strain it, pour it into glasses or basins and when cold turn it out and lay round it baked pears. End of Section 17. Section 18 of The Complete Confectioner by Hannah Glass. This LibriVox recording is in the public domain. Ornaments for grand entertainments and dragees. To make Sugar of Roses in Figures Clip off the white from the red bud and dry it in the sun. To one ounce of which, finely powdered, take one pound of loaf sugar. Wet the sugar in rose water, but if in season, the juice of roses, boil it to a candy height, put in the powder of roses and the juice of a lemon. Mince all well together, put it on a pie plate and cut it into lozenges or make it into any figures you please, as men, women or birds. And if you want ornaments in your dessert, you may gild or colour them as in the wormwood cakes. To make a Grand Trifor Take a very large, deep china dish. First make some carves foot jelly, with which fill the dish about half the depth. When it begins to jelly, have ready some Naples biscuits, macaroons and the little cakes called matrimony. Break an equal quantity of these in pieces and stick them in the jelly before it be stiff. All over, very thick. Pour over that a quart of thick sweet cream, then lay all round current jelly, raspberry jam and some carves foot jelly, all cut in little pieces, with which garnish your dish, thick all round, into mixing them, and lay on them, macaroons and the little cakes, being first dipped in sack. Then take two quarts of the thickest cream you can get, sweeten it with double refined sugar, grate into it the rind of three large lemons and beat it up with a whisk. Take off the froth as it rises and lay it in your dish as high as you can possibly raise it. To make carves foot jelly for the above dish. Take four carves feet, set them on the fire in a saucepan or pot that will hold two gallons of water, and let them boil till they come to pieces, or two parts wasted, or till the jelly, by taking a little out, be as stiff as glue. Strain it through a sieve, when cold take off the fat at the top. Then take two quarts of this jelly, one quart of mountain wine, the juice of six large lemons, half a pound of double refined sugar, and the whites of six eggs beat to a froth. Mix all together, let it boil, and run it through a jelly bag into a bowl, on a good quantity of lemon peel. Throw what quantity you want into your dish, and pour the rest into another dish, so that you may cut it out when cold to garnish your trifle with. To make a floating island. Take a quart of very thick cream, sweeten it with fine sugar, grate in the peel of two lemons, and half a pint of sweet white wine. Whisk it well, till you have raised all the froth you can. Pour a pint or quart of thick cream into a china dish, according to its depth. Take two French rolls, slice them thin, and lay them over the cream as light as you can. Then a layer of fine calves foot or heart-shawn jelly. Roll them over the current jelly, then put the French rolls, and whip up your cream. Lay it on as high as you can, and what remains, pour into the bottom of the dish. Garnish the rim of your dish with different sorts of sweetmeats, jellies, and rotafia cakes. This looks very ornamental in the middle of the table. To make a hedgehog. Blanch two pounds of almonds, beat them well in a mortar, with a little canary and orange-flower water to keep them from boiling. Make them into a stiff paste, and beat in the yolks of twelve eggs, leave out five of the whites. Put to it a pint of cream, sweetened with sugar. Put in half a pound of sweet butter, melted. Set it on a furnace or slow fire, and keep it constantly stirring till it is stiff enough to be made into the form of a hedgehog. Then stick it full of blanched almonds, slit and stuck up like the bristles of a hedgehog. Put it into a dish. Add a pint of cream, and the yolks of four eggs beat up. Sweeten with sugar to your palette. Stir them together over a slow fire till it is quite hot. Then pour it round the hedgehog in a dish, and let it stand till it is cold, and serve it up. Or a rich calf's foot jelly made clear and good, poured into the dish round the hedgehog. When it is cold it looks pretty, and makes a neat dish. Or it looks handsome in the middle of a table for supper. To make a floating island of apples. Bake or scold eight or nine large apples. When cold, pair them and pulp them through a sieve. Beat this up with fine sugar. Put to it the whites of four or five eggs that have been beaten with a little rose water. Mix it a little at a time, and beat it till it is light. Heap it on a rich cold custard or on jelly. To make a floating island of chocolate. Take the whites of two eggs, and mix them up with two ounces of chocolate scraped. Pile it on thin custard or jelly. To make a dessert island. Form a lump of paste into a rock three inches broad at the top. Color it and set it in the middle of a deep china dish. Set a cast figure on it with a crown on its head, and a knot of rock candy at its feet. Then make a roll of paste an inch thick, and stick it on the inner edge of the dish, two parts round. Cut eight pieces of a ringo roots about three inches long, and fix them upright to the roll of paste on the edge. Make gravel walks of shot comforts round the dish, and set small figures in them. Roll out some paste and cut it open like Chinese rails. Bake it and fix it on either side of the gravel walks with gum, and form an entrance where the Chinese rails are, with two pieces of a ringo root for pillars. To make artificial fruit. First take care at a proper time of the year to save the stalks of the fruit with the stones to them. Then get some neat tins made in the shape of the fruit you intend to make, leaving a hole at the top to put in the stone and stalk, so contrived as to open in the middle to take out the fruit. You must also have a frame of wood to fix them in. In making the tins, care must be taken to have them extremely smooth in the inside. Lest by their roughness they mark the fruit, as also that they are made of exact shape to what they represent, for a defect in either will give deformity to the artificial fruit. Then take two cowhills and a calf's foot and boil them in a gallon of soft water to rags. When you have a full quart of jelly, strain it through a sieve, put it in a saucepan, sweeten it, put in some lemon peel with perfume and colour it to the fruit you intend to imitate. Stir all together, give it a boil and fill your tins. Put in your stones and the stalks just as the fruit grows. When the jelly is quite cold, open your tins for the bloom and carefully dust powder blue. To make moonshine, take the shapes of a half moon and five or seven stars. Wet them and fill them with flummary. Let them stand till they are cold, then turn them into a deep china dish and pour lemon cream round them, made thus. Take a pint of spring water, put it to the juice of three lemons and the yellow rind of one lemon, the whites of five eggs well beaten and four ounces of loaf sugar. Then set it over a slow fire and stir one way till it looks white and thick. If you let it boil, it will curdle. Then strain it through a sieve and let it stand till it is cold. Beat the yolks of five eggs, mix them with your whites, set them over the fire and keep stirring it till it is almost ready to boil. Then pour it into a basin. When it is cold, pour it among the moon and stars, garnish with flowers. It is a proper dish for a second course, either for dinner or supper. To make a fish pond Fill your large fish molds and six small ones with flummary. Take a china bowl and put in half a pint of stiff clear carves foot jelly. Let it stand till cold and lay two of the small fishers on the jelly the right side down. Put in half a pint more jelly. Let it stand till cold and lay in the four small fishers across one another that when you turn the bowl upside down the heads and tails may be seen. Then almost fill your bowl with jelly and let it stand till cold. Lay in the jelly four large fishers fill the basin full with jelly and let it stand till the next day. When you want to use it, set your bowl to the brim in hot water for one minute. Take care that you do not let the water go into the basin. Lay your plate on the top of the basin and turn it upside down. If you want it for the middle, turn it upon a salva. Be sure you make your jelly very still and clear. To make French Drages. Take any quantity of almonds. Put them a short time in the oven to dry. Then put them in the tossing pan over a small fire and keep stirring them till they are warm. Take a quarter of a pound of gum arabic which dissolve on the fire with a little water. When the gum is dissolved add to it a little clarified sugar and boil them together a short time. Then put some of that mixture in the tossing pan with your almonds. Keep stirring till the almonds are dry. When dry add a little gum to them and do the same till they are dry again and continue so doing till you have used all your gum. Then add as much clarified sugar as will cover the almonds and boil it a little. Stir your almonds till you see they are well covered. You must take care to stir them continually and to keep always an equal fire under your tossing pan. When you see the almonds are well covered take a little clarified sugar light that is where there is more water than sugar. Diminish your fire and give your almonds 3 or 4 washes over with the sugar in moving them to make them slip to and fro in the pan. You may even sleep them in the pan with your hand till they begin to be dry. Then continue to sleep them with the pan and take them off and set them in the stove to dry. To make coriander drages Take any quantity of coriander seeds. Put them in the tossing pan over the fire and let them warm. When they are warm throw in about half a glass of vinegar. Stir them well till they are dry. Have clarified sugar which boil in another pan and proceed as directed for the almonds till you see the coriander's are covered to the size you want to have them. When that is done take the coriander's out from the pan. Wash them well and put them in again and stir them well till they are all warm. Then have clarified sugar which boil to the first degree. When this is done put it in an instrument of copper made on purpose for the operation and at the bottom of which there is a little hole. Hang it up by a packed thread string that the sugar may fall from about a yard height into the pan where the coriander's are. While the sugar falls into your pan keep stirring well your coriander's till you see they are well purled over or rough and grainy. When they are sufficiently so take them out and place them in the stove to finish drying. To make cinnamon drages. Take any quantity of cinnamon put it to soak in water for one day. Then take it out and cut it lengthways into small fine pieces. Put it in your pan and just heat it over a gentle fire. Then take clarified sugar which must be warm and put a little of it in your pan. Then stir it about with your hands that those bits should not stick to each other till it is dry. Give your cinnamon thus two or three bodies by keeping stirring with your hands till it is pretty well covered. Afterwards continue to add sugar to it occasionally till you have brought it to the size you would have it. Then proceed for the rest as directed for the coriander till it has done purling when you may put it in the stove to finish drying. To make cardamom drages. Take any quantity of cardamoms put them in the oven to dry. When they are well dried take them off the fire and pick all the seeds out of them. Clean them well and part all the grains for they frequently stick together. When the seed is well cleaned put it in the preserving pan and accept the gum which you will not have occasion to make use of. Proceed as before directed for the almonds. To make caraway seed drages. Take any quantity of caraway put it in the preserving pan and when it is quite warm put in clarified sugar a little at a time stirring it occasionally till it is of what size or bigness you wish to have it. Then proceed as directed for the almonds with respect to the managing of them from that time to the putting of them in the stove to dry. To make violet drages. Take one ounce of gum dragon which set to soak in half a pint of water for 24 hours. Then pass it through a cloth and put it in the mortar. First pound it alone to make it whiten then add to it some powdered sugar and continue to pound it in adding sugar at intervals till your paste rises very high and sticks to your powder. Then take it off and put it in a bowl cut a bit of it and fill it with powdered sugar till you can handle it without it sticking to your fingers. Then add to it violet powder and take a bit with your fingers which roll and dress of the size of half a corn of rice. Put the other in a pot to keep it moist and that which you worked as directed place in the stove to keep dry. Keep it stirring for fear they should stick one to another but the fire must be very gentle. When they are well dried put them in the preserving pan over a slow fire and when warm put some clarified sugar in the preserving pan with a spoon and stir them continually till they are dry. Then add another spoonful of sugar dry it again and repeat it till your drages are brought to the size that you wish to have them and proceed as directed for the almonds. To make coffee drages take paste made in the same way as for the last drages or which you have remaining fill it with powdered sugar. Take some ground coffee and mix with it then with your fingers roll some bits of it to the size of coffee beans put them in the stove to dry and when dry give them the sugar as directed for the violet drages. End of section 18 Section 19 of The Complete Confectioner by Hannah Glass This LibriVox recording is in the public domain. Miscellaneous receipts To make orange rings and faggots Pair your oranges as thin and as narrow as you can. Put the pairings into water whilst you prepare the rings which is done by cutting the oranges so paired into as many rings as you please. Then cut out the meat from the inside and put the rings and faggots into boiling water. Boil them till they are tender then put them into as much clarified as will cover them. Set them by till next day. Boil them all together and set them by till the day after. Then drain the syrup and boil it till it is very smooth. Return your oranges into it and give all a boil. The next day boil the syrup till it rises almost up to the top of your pan. Then return your oranges into it give them a boil and put them by in a pot to be candied as hereafter mentioned whenever you shall have occasion. To make a zest of china oranges Pair off the outward rind of the oranges very thin and strew it only with fine powder sugar as much as their own moisture will take and dry them in a hot stove. To candy, orange, lemon and citron Drain what quantity you wish to candy clean from the syrup. Wash it in lukewarm 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. Take it from the fire let it cool a little and 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 and lay them on a wire grate to drain. Then put in your faggots and boil them as before directed. Rub the sugar and take them up in bunches having somebody to cut them with a pair of scissors to what size you please laying them on your wire to drain. Note thus you may candy all sorts of oranges, lemon peels or chips. Lemon rings and faggots are done the same way with this distinction only. That's the lemons ought to be paired twice over that the ring may be the whiter. So you will have two sorts of faggots but you must be careful to keep the outward rind from the other otherwise they will discolor them. To make fine citron of green melons cut them all lengthways into quarters. Scrape out the seeds and inside and preserve and candy the same as above only with this difference. Boil them three times up in the syrup. Note you must look over this fruit kept in syrup and if you perceive any froth on them give them a boil and if they should become very frothy and sour you must first boil the syrup and then altogether. To make pippin knots take 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 cover them. Boil them to a pulp and pulp them through a sieve. Then to every pound of the apple's weight take one pound of sugar clarified. Boil it till it almost cracks. Put in the paste and mix it well over a slow fire. Take it off and pour it on flat pewter plates or the bottoms of dishes to the thickness of two crowns and set them in the stove for three or four hours. Then cut it into narrow slips and turn it up into knots of 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. Note you may make them red by adding a little cochineal or green by putting a little of the following color. To prepare a green color take gumbooch one quarter of an ounce of indigo and blue the same quantity. Beat them very fine in a brass mortar and mix with it a spoonful of water so you will have a fine green. To rock candy violets. Pick the leaves off the violets then boil some of the finer 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 and 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. Break it out and lay it on heaps in plates to dry in the stove. To candy violets hole. Take the double violets and pick off the green stalks then boil some sugar till it blows very strong. Throw in the violets and boil it till it blows again. Rub the sugar against the sides of the pan with a spoon till white then stir all till the sugar leaves them and sift and dry them. John quills are done the same way. To candy figs. Take figs when they are ripe, weigh them and to every pound of figs add a pound of loaf sugar wetted so as to make a syrup. Put the figs in when the syrup is made that is melted. Let it not be too hot when you put them in. Boil them gently till they are tender and put them up in pots. If they are kept too long candied they lose their beauty. But when you are desirous to use them and you take any out of the pots you must take care to add as much sugar. Boil to a candy height as will cover those remaining in the pots. But before you put the figs into the sugar they must be washed in warm water and dried with a cloth. Let not your syrup be boiled above a syrup candy height. Let the figs lie a day or two then take them up and lay them upon glasses to dry. They will candy with lying one hour in the syrup but it is better that they lie longer. To make march pans. Blanch and beat a pound of almonds with rose or orange flower water and when they are well beaten put in half a pound of double refined sugar beat and seared. Work it to a paste spread some on wafers and dry it in the oven. When it is cold have ready the white of an egg beaten with rose water and double refined sugar. Let it be as thick as butter and draw your march pan through it and put it in the oven. It will ice in a little time and keep for use. If you wish to have your march pan large cut it when it is rolled out by a gutter plate and edge it about like a tart. Wait for the bottom and see as it foresaid when the ice is rising. You may colour, guild or strew them with comforts and form them in what shape you please. Mrs Smith's way to candy cherries. Take cherries before they are ripe. Stone them and pour clarified sugar boiled upon them. To candy apricots, pears, plums etc. Cut your fruit in half put sugar upon them. Bake them in a gentle oven close stopped up. Let them stand half an hour and lay them one by one on glass plates to dry. To make Lady Leicester's Spanish Pap. Take a quart of cream boil it with mace then take half a pound of rice sifted and beat as fine as flour. Boil it with the cream to the thickness of a jelly. Sweeten it with sugar and turn it into a shallow dish. When cold slice it and you may eat it like flummary with cold cream. To candy any sort of flowers. Pick your flowers from the white part and boil as much double refined sugar to candy high as you think will receive the flowers you do. Then put in the flowers and stir them about till you perceive the sugar to candy about them. Take them off the fire and keep them stirring till they are cold in the pan you candied them in. Then sift the loose sugar from them and keep them dry in boxes. Or you may candy the flowers whole just as you think best. To candy orange flowers. Take half a pound of double refined sugar finely beaten. Wet it with orange flower water and boil it candy high. Then throw in a handful of orange flowers keep it stirring but not let it boil. And when the sugar candies about them take it off the fire drop it on a plate and set it by till it is cold. To make sugar of raspberries. Take what quantity of fine sugar you please well beaten and seared. Put it into a basin set it over hot coals and have the juice of raspberries infused in a pot of water. As you do your common cakes. Then throw a little sugar among the juice but not too much that it may not dissolve the sugar but dry with it presently. Let it dry to a candy height and it will keep all the year. To make orange posset. Squeeze the juice of two civil oranges and one lemon into a china basin that holds about a quart. Sweeten this juice with the syrup of double refined sugar. Put to it two spoonfuls of orange flower water and strain it through a fine sieve. Boil a large pint of cream with some of the orange peel cut thin. When it is pretty cool pour it into a basin of juice through a flannel which must be held as high as you can from the basin. Let it stand a day before you use it. When it goes to table stick slips of candied orange lemon and citron peel on the top. To make a wim wam. Take a pint of sack and half a pound of Naples biscuits. Put them in a deep dish or bowl and let them stand ten minutes. Take a quart of cream, whisk it well, pour it over the wine and biscuit and send it to table directly. It must be made just as you are going to use it. You must mind to put in as much biscuit as will soak up the wine and no more. To make quadril cards. Take six square tins the size of a card. Fill them with very stiff flummary. When you turn them out have ready a little cochineal dissolved in brandy. Strain it through a muslin rag then take a camel's hair pencil and make hearts and diamonds. For spades and clubs take a little chocolate with a little sweet oil upon a marble. Rub it till it is fine and bright. If you choose the suit to be in hearts you must place the ace of spades first. Then the seven of hearts, the ace of clubs, the ace of hearts and the two and three of hearts. If in diamonds the same as hearts. But if you choose the suit in black then place the ace of spades, the two of spades, the ace of clubs and the three, four and five of spades. Do the same in clubs. Observe that the two black aces are always trumps in any suit. Pour a little Lisbon wine into the dish and send it up. To make a dish of snow. Put in cold water twelve large apples, set them on a slow fire and when soft put them on a hair sieve, skin them and put the pulp in a basin. Beat the whites of twelve eggs into a froth, sift half a pound of double refined sugar and strew it in the eggs. Beat the pulp of your apples to a strong froth and beat them all together till they are like stiff snow. Then lay it on a china dish, heaped as high as you can and set round green knots of paste in imitation of Chinese rails. Stick a sprig of myrtle in the dish and serve it up. To make raspberry fool. Bruse a pint and a half of raspberries, put them through a sieve, pound half a pound of fine sugar and sweeten them. Boil a spoon full of orange flower water two or three minutes. Take a pint and a half of cream and boil it. Stir it till cold and when the pulp is cold, stir them both together till they are well mixed. Then put them in cups or glasses. Guzbury fool may be made in the same manner, only using milk instead of cream and putting in three yolks of eggs to a quart of milk. Keep stirring it whilst boiling until it is cold. The quantity of gooseberries must be one quart. End of section 19. Section 20 of the Complete Confectioner by Hannah Glass. This LibriVox recording is in the public domain. Syrups and oils. To make syrup of roses. Take a gallon of soft water, put it into an earthen pan and throw in as many rose leaves as will soak it up. Cover them close, set them on a slow fire and when they begin to simmer take them off and let them stand till next day. Strain them, set the liquor on the fire and when it boils put in as many rose buds as will soak it up. Let it stand till next day and strain it off again. Repeat this day after day till there is not above a pint and a half of water left. Put this into a long pipkin proper to make your syrup in. Set it on the fire, when it boils put in a pound and a half of sugar. Scum it, let it boil and when it is cold bottle and keep for use. Another way to make syrup of roses. Infuse three pounds of damask rose leaves in a gallon of warm water in a well-glazed earthen pot with a narrow mouth for eight hours, which stops so close that none of the virtue may exile. When they have infused so long heat the water again, squeeze them out and put in three pounds more of rose leaves to infuse for eight hours. Press them out very hard. Then to every quart of this infusion add four pounds of fine sugar and boil it to a syrup. When it is cold bottle it and cork them tight. To make syrup of coltsfoot. Take of coltsfoot six ounces, maiden hair two ounces, hisop one ounce, liquorish root one ounce. Boil them in two quarts of spring water till one fourth is consumed. Then strain it and put to the liquor two pounds of fine powder sugar. Clarify it with the whites of eggs and boil it till it is nearly as thick as honey. To make balsamic syrup of tolu. Take six grams of the balsam of tolu and boil it in twenty ounces of spring water till it is half consumed. Taking care not to scum it. Then add twenty ounces of the best refined sugar. Make it to a syrup without further boiling and when it is cold strain it off. Another way to make balsamic syrup of tolu. Boil half an ounce of pearl barley in three several waters. Strain off the last water and when it is settled take three ounces of it and two ounces of tolu. Let it simmer till almost a pint is wasted and put in two pounds and a half of sugar. Boiling it gently to a syrup of what thickness you please and when almost cold strain it. To make syrup of mulberries. Take the clear juice of mulberries. To each quart of juice put one pound of white sugar and make it into a syrup over a slow fire. To make syrup of poppies. Take two pounds of corn poppy flowers and four pounds of warm spring water. Let them stand to infuse twenty four hours. Then strain them and add fresh flowers to the water letting the water be warm when you put them in. Let them stand close covered till next day. Strain it off and with an equal quantity of sugar boil it to a syrup. To make syrup of violets. Take one pound of fresh pickled violets boil five half points of soft water and pour it over the violets. Let it stand close covered in a well glazed earthen vessel for twenty four hours. And dissolve in it twice its own weight of white sugar so as to make a syrup without boiling. Another way to make syrup of violets. Pick the violets from the greens and sift them clean. Then to every four ounces of violets add half a pint of water and one pound of coarse sugar. First take the water and put into it half the sugar. Set it over the fire. Clarify and scum it well. Beat your violets well in a mortar and infuse them in the clarified syrup for some time. Minding the syrup is not too hot when you put in the violets. When they have infused a while strain them and preserve some of the juice in another vessel and let it stand by. Put in the rest of the sugar. Set it again on the fire. Scum it and keep stirring. When it has boiled softly some time put in the rest of the juice and one drop of the juice of lemon. Set it once more for a short time on the fire. And when cold put it up for use. To make syrup of clove ghillie flowers. Gather the flowers early in the morning. Pick them clean and cut the white from the red. To a quart of flowers put two quarts of spring water. Let it stand for two days in a cold place and after boil it till it comes to a quart. Strain it off and put in half a pound of double refined sugar and boil it up again for three or four minutes. Pour it into a china bowl. Let it stand to cool and when it is quite cold scum it. Put it into bottles. Cook them well and tie them down with leather. Another way to make syrup of clove ghillie flowers. Clip your ghillie flowers. Sprinkle them with fair water. Put them into an earthen pot. Stop them very close. Set them in a kettle of boiling water and let them boil for two hours. Then strain out the juice. Put a pound and a half of fine sugar to a pint of juice. Put it into a preserving pan. Set it on the fire keeping it stirring till the sugar is all melted. But do not let it boil. Then set it by to cool and bottle it. To make syrup of buckthorn. Gather your berries in the heat of the day and set them in an earthen pot in the oven. Then squeeze out the juice and put the juice of one peck of berries to two pounds of lisbon sugar and boil them together for a quarter of an hour. Let it cool and bottle it. Another way to make syrup of buckthorn. Take three quarts of the juice of clarified buckthorn berries and four pounds of brown sugar. Make them into a syrup over a gentle fire and while it is warm mix it with a dram of the distilled oil of cloves dissolved on a lump of sugar for it will not dissolve in the syrup. Note take great care you have the true buckthorn as there are many spurious ones. They may be known by the number of seeds. The genuine buckthorn having four. The older buckthorn only two and the cherry buckthorn one. To make a syrup for a cough or asthma. Take unset hisop, coltsfoot flowers and black maiden hair of each a handful and two handfuls of white or hound. Boil them in three quarts of water and when half is boiled away take it off and let the herbs stand in it till they are quite cold. Squeeze the herbs very dry, strain the liquor and boil it a quarter of an hour. Scum it well and to every pint put in half a pound of white sugar and boil it. When it becomes a syrup put it to cool and bottle it off. Do not cork the bottles but tie papers over them. This is very good for a cough. Take a spoonful night and morning and one whenever the cough is troublesome. Another way to make a syrup for a cough or asthma. Take one ounce of conserve of roses, one ounce of brown sugar candy and two of raisins of the sun cleared of their stones. To these add some flour of brimstone, mix them together and take a spoonful night and morning. Another way to make a syrup for a cough or asthma. Take penny-royal and hiss up water of each half a pint. Slice to them a small stick of licorice and a few raisins of the sun stoned. Let them simmer a quarter of an hour and make it into a syrup with brown sugar candy. Boil it a little and then put in four or five spoonfuls of snail water and give it a second boil. When it is cold, bottle it and take a spoonful night and morning with three drops of balsam of sulphur put into it. Another way to make a syrup for a cough or asthma. Take maiden hair, oak lungs and fresh moss of each a handful. Boil these in three pints of spring water till it comes to a quart. Strain it out and put to it six penny worth of saffron tied up in a rag adding there too a pound of brown sugar candy. Boil the liquor up to a syrup and when cold bottle it. Take a spoonful when the cough is troublesome. To make syrup of balsam. Put an ounce of balsam of tolu into a quart of spring water and boil them two hours. Put in a pound of white sugar candy finally beat and boil it half an hour longer. Take out the balsam, strain the syrup twice through a flannel bag and when it is cold bottle it. This syrup is also excellent for a cough. Take a spoonful at night and a little whenever your cough is troublesome. To make barley syrup. Take a pound of fresh barley put it in water and when it boils throw the water away. So do a second water. Put to the barley a third water the quantity of six quarts and boil it till one third is consumed. Strain out the barley and put to the water a handful of scabious, tormentil, hisop, agrimony, whorehound, maiden hair, sonicle, and betony. Burridge, bugloss, rosemary, marigolds, sage, violets, and kelslips of these they point each when picked. A pound of raisins of the sun stoned. Half a pound of figs cut. A quarter of a pound of date stoned and the white skin next to the stone taken off. Half a pound of green licorice, caraway seeds, fennel seeds, and aniseeds of each one ounce. Hartshawn, ivy, elecampane roots of each one ounce. Fennel roots, asparagus roots, couchgrass roots, polypodium roots, oak parsley roots of each one handful. After they are cleaned, bruise the licorice and seeds and slice your roots. Then put all the ingredients into your barley water. Cover them close and let them boil very softly twelve hours. Afterwards, strain it. Press out the juice and let it stand twenty-four hours. Take the liquor off clear and add to it half a pint of damask rose water and half a pint of hisop water with a pint of the juice of coltsfoot clarified. A dram of saffron, three pints of the best virgin honey and as many pounds of sugar as there are quarts of liquor. Boil this an hour and a half, keeping it clean scummed. Then bottle it, cork it well, and put it by for use. It is good for an old cough. Take three spoonfuls, mixed with the same quantity of sack, night and morning. To make syrup of marshmallows, take of the fresh roots of marshmallows two ounces and parsley roots one ounce. Licorice root the tops of marshmallows and mallows and figs of each half an ounce. Raisins stoned two ounces. Sweet almonds blanched one ounce. Let all these steep one day in three quarts of clear barley water and boil it to two quarts. Press out the decoction and when grown fine by standing in the liquor, dissolve one ounce of gum arabic and four pounds of fine sugar and make it into a syrup. Another way to make syrup of marshmallows. Take four ounces of marshmallow roots, grass roots, asparagus roots, licorice and raisins stoned of each half an ounce. The tops of marshmallows, pilatory, pimpinel, saxa-phrase, plantain, maiden hair, white and black, of each one handful. Red sizes one ounce. Bruise all these and boil them in three quarts of water till it comes to two. Then put to it four pounds of white sugar to make it a syrup and clarify every pint with the white of an egg or icing glass. To make syrup of saffron. Take a pint of barm water and a pint of the Bescaneri and half an ounce of English saffron. Open the saffron and put it into the liquor to infuse. Let it stand close covered so as to be hot and not boil and continue so for twelve hours. Then strain it out as hot as you can and add to it three pounds of double refined sugar and boil it till it is well incorporated. When cold, bottle it. A spoonful in any simple water or wine is a high cordial. To make syrup of quincers. Take your quincers and grate them. Pass their pulp through a coarse cloth to extract the juice. Set the juice before the sun or fire to settle and by that means clarify it. To every four ounces of juice take a pound of sugar boiled into a syrup with spring water. If the pudding in the juice of the quincers should check the boiling of the syrup too much give it a little boiling till it becomes purled then take it off the fire and when cold put it into bottles and cork them tight. To make syrup of citron. Pair and slice your citrons thin. Lay them in a china bowl with layers of fine sugar. The next day pour off the liquor into a glass and clarify it over a gentle fire. To make syrup of peach blossoms. Infuse peach blossoms in as much hot water as will cover them. Let them stand in Balneo or sand 24 hours covered close. Strain out the flowers from the liquor and put in fresh flowers. Let them stand to infuse as before. Strain them out and to the liquor put fresh peach blossoms a third time and if you please a fourth time. Then to every pound of your infusion add two pounds of double refined sugar and set it in sand or Balneo. This makes a syrup which will keep for use. To make syrup of cherries. Take two pounds of cherries very ripe and sound. Pick off the stalks take out the stones and put them upon a fire with about half a pint of water. Let them boil up eight or ten times and strain them through a sieve. Put two pounds of sugar over the fire with a little water. Boil it till it cracks and sparkles. Then put in your cherry juice and boil them together till they acquire the consistency of syrup. To make syrup of apricots. According to the time you intend keeping your syrup it is necessary to put more or less sugar. To keep apricot syrup from one season to another the proportion will be two pounds of sugar to a pound of fruit. Stone a pound of ripe apricots. Peel the kernels and apricots and cut them into little bits. Put two pounds of sugar into a saucepan with a glass of water and boil it to the same height as for the cherries. Then put in the apricots with their kernels and boil them together over a moderate fire till the syrup will extend into a thread between your fingers without breaking and strain it through a sieve. Another way to make syrup of apricots. Having cut the apricots and kernels as before put them upon the fire with a glass of water and boil them till they are reduced to a marmalade. Put them into a sieve and strain off all the juice. Let it settle and strain it again through a napkin. Add the juice to the sugar and let it boil to the consistency of a strong syrup. To make syrup of apples. Take a quarter of a pound of golden pipins perfectly sound. Cut them into very thin slices and boil them with half a jill of water. When they are reduced to a marmalade ring them in a linen cloth and express all the juice. Let the juice settle, pour it clear off and to a jill take a pound of sugar. Boil it to the same degree as for the syrup of cherries and then put in the juice of the apples. Let them boil together till the syrup will extend to a thread between your fingers without easily breaking. To make syrup of lemons. Syrup of lemons is not usually made till wanted for use. When you have occasion for it put half a pound of sugar into a saucepan with a small glass of water. Make it boil and skim it and let it continue to boil till it will extend into a thread between the fingers which breaks and forms a drop upon the fingers. Then put in the juice of a small lemon. Let it boil up a few times and use it. To make syrup of capillaire. Put an ounce of the leaves of maiden hair for a moment into boiling water. Take them out and infuse them at least 12 hours upon hot embers and then strain them through a sieve. Put a pound of sugar into a saucepan with a good glass of water. Boil it to the same degree as for the syrup of violets and put in your capillaire or maiden hair water not suffering it to boil. Take it off the fire as soon as it is mingled with the sugar. Put it into an earthen pan close covered and set it during three days over hot embers keeping the heat as equal as you can and not too violent. When the syrup will extend into a long thread between your fingers put it into bottles taking care not to cook them until the syrup is quite cold. To make syrup per vulture to half a pound of sweet almonds add two ounces of the four cold seeds and half an ounce of bitter almonds. Blanch the bitter almonds in boiling water and as you do them throw them into cold water. When they are drained put them into a mortar with the cold seeds and pound the whole together till it is very fine. As you beat it to prevent it from turning to oil put in from time to time half a spoonful of cold water. Afterwards mix it with a full gel of warm water and let it infuse upon a slow fire for three hours. Strain it through a coarse napkin squeezing it hard with a wooden spoon that the powder of the almonds may pass. Then take a pound of sugar and boil it in the same manner as for the syrup of violets and finish it on the embers as directed for the capolaire. To make syrup of red cabbages cut and wash a large red cabbage put it into a stew pan and boil it in water three or four hours until there remains no more than a pint of liquor. Put the cabbage into a sieve squeezing it till you have expressed all the juice. Let it settle and pour it off clear. Then put a pound of Narbonne honey into a saucepan with a glass of water. Let it boil, skimming it often. When the honey is very clear put in the cabbage juice and boil them together till of the consistency of syrup like the preceding. To make syrup of the juice put two pounds of sugar upon the fire with a jill of water. Make it boil and skim it letting it continue to boil till in dipping the skimmer in shaking it over and blowing across the holes until the sugar rises in little sparkles. Then have ready the juice expressed from two pounds of sour grapes very green and large the seeds being first taken out and the fruit pounded and put it into the sugar letting them boil together till reduced to a very strong syrup which you will know by its forming a strong thread between your fingers without breaking. To make syrup of watercressers bruise a pack of watercressers put to them two quarts of water and when it has stood 24 hours put to it some more water to cover it with a pound of fine loaf sugar. Then let the hole be boiled up till it is reduced to a quart. Let it be taken off to cool and pour on it a pint of rum when it must be squeezed out and bottled. To make oil of oranges take a pound of sweet almonds well peeled the flowers of lemons and oranges as much as you please which must be divided into three equal parts. After this you must put a third part of the flowers upon a white linen cloth in a sieve leaving upon the flowers half of the almonds which you must strew with another third part of the flowers and then the rest of your almonds which you must cover with the remainder of your flowers so that the almonds must always be in the middle of the flowers in the sieve. Leave them together for six days renewing and changing them every day then beat the almonds in a mortar mix them in a white linen cloth till they issue out clear oil then stop it up close in a vessel and let it stand in the sun eight days. To make oil of jessamine and violets take sweet almonds well peeled and beat with as much jessamine as you please lay them row upon row and let them lie in a moist place for ten days or more then take them away and squeeze out the oil in a press oil of violets and other flowers may be made in the same manner. To make oil of nutmegs take of the best nutmegs to the quantity of oil you wish to make cut them in small pieces and put to them as much malmse as will cover them put them in a glass for two or three days beat them at the fire and sprinkle them with rose water squeeze them in a press and you will have an excellent oil it must be kept in a vessel close stopped To make oil of benjamin take six ounces of benjamin well beat into powder and dissolved a whole day in a pound of oil of tartar and a pound of rose water then distill it with a fine pipe through a limb back and keep it as an excellent thing To make oil of storax take what quantity of storax liquid you please put it into rose water two or three days and distill it as the benjamin first there issues out oil somewhat foul and then an excellent oil To make oil of mur take eggs hard roasted cut them in the middle take away the yolks and fill them up with mur beaten into powder put them in some moist place where the mur may dissolve gradually this oil makes the face and other parts of the body soft and takes away all scars To make oil of basalt put basalt in an iron pot and set it over a charcoal fire till it is dissolved and done running take it off lay the salt on a marble and it will run oil take four or five drops of this rub it over your hands and it will take all freckles and roughness of the skin note in using any of these oils to perfume water it must be dropped on sugar and then they will mix To make oil of eggs take eight large eggs new laid boil them hard and take the yolks out be careful not to put any of the whites in break them small and let them stand to be cold then have a quick fire ready and put them in an iron ladle with a bit of hoax lard the bigness of a walnut stir it with a stick cut flat at the end and when it begins to melt keep stirring as fast as you possible can the moment before it turns to oil it will dry you must have a cup ready to pour it in as fast as you see a drop of oil come with that quantity of eggs you will have a teacup full of oil if you stir quick if not you will not see a drop end of section 20