A_ Cc&kn y_ Spot DAVID ROSS McCORD NATIONAL MUSEUM MCGILL UNIVERSITY LIBRARY \h // % s? THE COMPLETE CONFECTIONER, OR THE WHOLE ART OF CONFECTIONARY, MADE EASY ; WITH Receipts FOR LIQUEURES, HOME-MADE WINES, 8fC. THE RESULT OF MANY YEARS EXPERIENCE WITH THE CELEBRATED NEGRI AND WITTEN. BY FREDERIC NUTT, ESQ. SIXTH EDITION. LONDON: PRINTED BY J. SMEETON, FOR MATHEWS AND LEIGH, 18, STRAND. 1809. ADVERTISEMENT. I he flattering reception which this work has experienced from a dis¬ cerning Public, calls forth a tribute of gratitude from the Author, and merits his warmest thanks. With the assistance of several intelligent friends, this edition is considerably enlarged. { It is very extraordinary, that no work of any consequence ex¬ cept the present, was ever present- a 3 XI ADVERTISEMENT. ed to the Public, on the Art of Confectionary. As the Author had the honor to occupy a distinguished situation in this particular department, he has availed himself of many years’ experience and application in com¬ posing this performance, which he again submits to the indulgence and candour of his readers. The Author is particularly in¬ debted to several gentlemen in the profession, and others for the valu¬ able communications which he has received for the present edition. ADVERTISEMENT. vii Iii answer to the enquiries of his friends, the Author takes this opportunity to mention, that he is proceeding with all prudent dis¬ patch in composing a System of Cookeiy, including the latest im¬ provements of the Art in fashion¬ able Life. [ « 3 CONTENTS. BISCUITS, &c. N°. 1. FINE Savoy Biscuits. 2. Fine Spunge Biscuits. 3. Orange Heart Biscuits. 4. Naples Biscuits. 5. Syringe Biscuits. 6. Robe de Chambre Biscuits. 7. Common Savoy Biscuits. 8. Sweetmeat Biscuits. 9. Monkey Biscuits. 10. Spice Biscuits. a 5 X CONTENTS. N°< 1J. Toad in a Hole Biscuits. 12. Millefruit Biscuits. 13. Masapan Biscuits. 14. Judges Biscuits. 15. Queen’s Cakes. 16. Yarmouth Biscuits. 17. King’s Biscuits. 18. Chocolate Biscuits. 19. Italian Water Biscuits. 20. Water Cakes and Carraway Seeds. 21. French Rusks. 22. Fine Sweetmeat Gingerbread Nuts. 23. Turtulongs, fine, for Breakfast. 24. Fine Shrewsbury Cakes. 25. Lemon Biscuits. 26 . To Blanch Almonds. 27. French Maccaroons. 28. English Maccaroons, generally called Common. 29. Ratafia Biscuits. 30. Orange Biscuits. 31. Filbert Biscuits. 7 CONTENTS. xi N°. 32. Pistachio Nut Biscuits. 33. Orange Flower Biscuits. 34. Fine Almond Fagots 35. Fine Ginger Cakes. 36. Fresh Apricot Biscuits. 37. Fresh Barberry Biscuits. 38. Fresh Damson Biscuits, or Refined Cheese. 39- A Small Fine Almond Cake. 40. A Large Rich Two-Guinea Cake. 41. A Small Rich Seed Cake. 42. A Small Rich Plumb Cake. 43. Citron Pudding. 44. Rice Cake. WAFERS. 45. LEMON Wafers. 46. Barberry Wafers. 47. Orange Wafers. 48. Bergamot Wafers. A 6 ! Ill CONTENTS. 49. Violet Wafers. ■ 50. Peppermint Wafers. DROPS. 1 51. BERGAMOT Drops. 52. Black Currant Drops. 53. Chocolate Drops. 54. Damson Drops. 55. Seville Orange Drops. 56. Lemon Drops. 57. Orange Drops. 58. Peppermint Drops. 59. Violet Drops. 60. Barley Sugar Drops PRAWLONGS, &c. 6l. LEMON Prawlongs. 62. Orange Prawlongs. 63, Pistachio Prawlongs, Red. -t- - . CONTENTS. N°. 64. 65. 66 . 67. 68 . 69. 70. 71. 72. 73. 74. 75. 76. 77. 78. 79. Burnt Filbert Prawlongs, Red. Orange Flower Prawlongs. Seville Orange Jumbles. Burnt Almonds, Red. Burnt Almonds, White. Pistachio Prawlongs, White. Burnt Filberts, White. Meringues in the Form of Eggs. Almond Paste. Orgeat Paste. Orgeat Syrup. Lemon Syrup. Orange Syrup. Seville Orange Syrup. Pine Apple Syrup. Capillaire Syrup. 80. 81. 82. JELLIES, &c. CURRANT Jelly, Red and White Raspberry Jelly, for Ices. Apple Jelly, to put over Fruit, XIV CONTENTS. N°. 83 . 84. 85. 86 . 87. 88 . 89* 90. 91. 92 . 93. 94. 95. 96. 97. 98. 99- 100 . Hartshorn Jelly. Calvesfoot Jelly. Black Currant Jelly. To make Blomonge. Gooseberry Jelly. JAMS, &c. RASPBERRY Jam. Apricot Jam. Strawberry Jam. Barberry Jam. Peach Jam. Black Plumb Jam. Raspberry Cakes. Seville Orange Paste Cakes. Millefruit Rock Candy. Rock Sugar of all Colours. Barley Sugar. All Sorts of Carraway Comfits* Cardamom Comfits. CONTENTS. XT N°. 101. Carimel Crocont. 102. Whip for a Trifle. 103. Everlasting Whipsyllabub to put into Glasses. 104. Floating Island. 105. Iceing for a Rich Cake. 106. To clarify Sugar for Sweetmeats. ESSENCE FOR ICES. 107. CEDERATA Essence. 108. Lemon Essence. 109. Orange Essence. WATERS, &c. FOR ROUTS. 110. LEMONADE. 111. Orangeade. 112. Currant Water made of Jelly. 113. Fresh Currant Water. 114. Cederata Water. 115. Raspberry Waterof Raspberry Jam XVI CONTENTS. N°. 116. Fresh Raspberry Water. 117. Bergamot Water. 118. Apricot Water. 119. Strawberry Water, of Strawberry Jam.. 120. Fresh Strawberry Water. 121. Barberry Water. 122. Peach Water. 123. Pear Water. 124. Cherry Water. 125. Orgeat. 126. £au de Groseille. ICE CREAMS. 127. BARBERRY Ice Cream. 128. Raspberry Ice Cream. 129. Strawberry Ice Cream. 130. Apricot Ice Cream. 131. Pine Apple Ice Cream 132. Currant Ice Cream. 1 33. Pistachio Ice Cream. CONTENTS. N°. 134. Biscuit Ice Cream. 135. Plain Ice Cream. 136. Brown Bread Ice Cream. 137. Royal Ice Cream. 138. Ginger Ice Cream. 139. Fresh Strawberry Ice Cream. 140. Fresh Raspberry Ice Cream. 141. Fresh Apricot Ice Cream. 142. Coffee Ice Cream. 143. Chocolate Ice Cream. N 144. Seville Orange Ice Cream. 145. Lemon Ice Cream. 146. China Orange Ice Cream. 147. Burnt Filbert Ice Cream. 148. Burnt Ice Cream. 149. Millefruit Ice Cream. 150 Fresh Currant Ice Cream. 151. Cederata Ice Cream. 152. Burnt Almond Ice Cream. 153. Parmasan Cheese Ice Cream. 154. Damson Ice Cream. 155. Prunello Ice Cream. xvii xviii CONTENTS. N°. 156. Peach Ice Cream. 157. Black Currant Ice Cream. 158. Cherry Ice Cream. WATER ICES, OF ALL SORTS. 159. BARBERRY Water Ice. 160. Raspberry Water Ice. 161. Strawberry Water Ice. 162. Apricot Water Ice. 163. Pine Apple Water Ice. 164. Chocolate Water Ice. 165. Seville Orange Water Ice. 166. China Orange Water ice. 167. Lemon Water Ice. 168. Punch Water Ice. 169. Peach Water Ice. 170. Currant Water Ice. 171. Fresh Currant Water Ice. 172. Fresh Raspberry Water Ice. 173. Damson W r ater Ice. 174. Prunello Water Ice. CONTENTS. XIX 175. Black Currant Water Ice. 176 . Grape Water Ice. 177 . Cherry Water Ice. 178. Pear Water Ice. 179 . Millefruit Water Ice. 180. Bergamot Water Ice. 181. Cederata Water Ice. 182. Fresh Strawberry Water Ice. FRUITS PRESERVED IN BRANDY. 183. APRICOTS, in Brandy. 184. Peaches in Brandy. 185. Morelia Cherries, in Brandy. 186. Mogul Plumbs, in Brandy. 187. Green Gages in Brandy. 188. Green Orange Plumbs, in Brandy 189- Grapes in Brandy. 190. Cherries, the German Way, as if in Brandy. I' 57 TT xx CONTENTS. PRESERVED SWEETMEATS, WET. N # . 191. GREEN Apricots, Wet. 192. Apricots Ripe, Wet. 193. ‘ Preserved Pine Apple Chips, Wet. 194. Angelica, Wet. 195. Barberries in Sprigs, Wet. 196. Raspberries Whole, Wet. 197. Currants in Bunches, Whole, Wet. 198. Cederaties Whole, Wet. 199. Cherries Sweet, in Syrup. 200. Cherries (not Sweet,) Wet or Dry. 201. Cucumbers or Girkins, W^et. 202. Compote Golden Pippins, Wet. 203. Compote French Pears, White, Wet. 204. Compote French Pears, Red, Wet. 205. Damsons Whole, Wet. 206. Grapes in Bunches, Wet. 207. Gooseberries in the Form of Hops, Wet. CONTENTS. . xxi N*. 208. Green Gooseberries, Wet. 209. Lemons Whole, Wet. 210. Seville Oranges Whole, Wet. 211. Orange Peels, Wet. 212. Orange Chips, Wet. 213. Lemon Chips, Wet. 214. Lemon Peels, Wet. 215. Pears, Wet. 216 . Green Orange Plumbs, Wet. 217. Mogul Plumbs, Wet. 218. Pine Apple, Whole, Wet. 219* A small Yellow Plumb, Wet. 220. Strawberries Whole, Wet. 221. Apricot Chips, Wet. 222. Green Gages, Wet. 223. FRUITS DRIED. DAMSONS, Dried. 224. Mogul Plumbs, Dried. 225. Green Orange Plumbs, Dried. 226 . Green Gages, Dried. 227. Pears, Candied or Dried. xxii CONTENTS. N°. 228. Cherries, Sweet, Dried. 229. Cherries, not Sweet, Dried. 230. Apricot Chips, Dried. 231. Orange or Lemon Chips, Candied, or Dried, 232. Angelica Knots, Dried. 233. Barberries in Bunches, Dried. 234. Lemon Peels, Candied or Dried. 235. Cucumbers, Dried. 236. Green Apricots, Dried. 237. Apricots full Grown, Dried. 238. Grapes in Bunches, Dried. 239. Pine Apple Chips, Dried 240. Cederaties Whole or in Quarters, Dried. 241. Paste Knots, Red or White. LIQUEURES. 242. PERFETTO Amore. 243. Persico. 224. Anniseed. CONTENTS. xxiw N°. 245. 246. 247. 248. 249. 250. 251. 252. 253. 254. 255. Cornelia or Cinnamon. Coffee. Chocolate. Usquebaugh. Raspberry Vinegar* CHEESE. DAMSON Cheese. Apple Cheese. Cherry Cheese. PUDDINGS. LEMON Pudding, Carrot Pudding. Rice Cheese Cake. HOME-MADE WINES. 256. Elder Wine. 257. Cowslip Wine. THE COMPLETE CONFECTIONER. t N°. 1. FINE SAVOY BISCUITS. BREAK twelve eggs and put the yolks in a bason, then put in twelve ounces of powdered sugar with the yolks, rasp the rind of four lemons, and mix and stir the rind up with the yolks and sugar, and beat them with a wooden spoon ten minutes, then whisk the whites in a copper pan, but do not leave whisking them till they are al¬ most strong enough to bear an egg, or B THE COMPLETE they will go to water and be spoiled ; and when you think you have whisked them enough, then mix the yolks with them with a wooden spoon as light as possible, when it is mixed well, take ten ounces of fine flour as dry as possi¬ ble, and stir up with the eggs and su¬ gar, but not too much, only till it mixes with the eggs; then take a small tea¬ spoon and take out a spoonful of the batter and pull it along the paper, and as you pull the spoon along the paper push the batter down with your finger, so as to make the biscuit three inches long, and about halt an inch wide j silt some sugar over them before you put them in the oven, which must be very hot, but be careful that they are not burnt, for they soon scorch if you do not watch them; when they are done cut them off the paper while they are hot. CONFECTIONER. 3 N°. 2. FINE SFUNGE BISCUITS. TAKE three quarters of a pound of powdered sugar, and put it in a bason, take twelve eggs and break the whites in a copper pan, put the yolks in with sugar, beat the sugar and yolks toge ther with a wooden spoon, till you see the sugar and yolks blow up in blad¬ ders of wind : then whisk the whites well till they are almost fit to bear an egg on them; then mix the yolks and the sugar with the whites, with a large spoon very lightly, and stir them as little as possible, only till you see the whites and yolks are just mixed ; then take ten ounces of fine flour and mix well with the eggs; butter the tin moulds well, before you put the bat- b 2 4 THE COMPLETE ter in them, otherwise you will not get them out when they are baked, when you have filled the tins, sift a little powdered sugar on the top of them, before you put them in the oven ; it makes them a very fine ice : let your oven be moderate, and when baked, take them out of the tins while they are hot. N*. 3. ORANGE HEART BISCUITS. TAKE three quarters of a pound of powdered sugar, and put it in a pew¬ ter bason with thirty yolks of eggs, and take seven preserved orange peels, pound them in a mortar very fine, quite to a paste, then take a handful of sweet and half a handful of bit¬ ter almonds, pound them ery fine and mix them with a little orange CONFECTIONER. 5 - flower water; then put lour eggs, yolks and whites together, and put them in the bason with the sugar, eggs and peal, mix them all well to¬ gether with a wooden spoon in each hand, and beat them till you see the batter rise very much, (though you can hardly beat them too light,) till it turns quite white, and puffs up in bladders ; then put in half a pound of sifted flour, and mix it with the batter very lightly; then butter the hearts, fill them, and sift a little pow¬ dered sugar over the top of them, be¬ fore you put them in the oven, which must be rather quick, but not too hot, otherwise they will not be light, and take them out of the tins while they are hot. b 3 6 THE COMPLETE N°. 4. NAPLES BISCUITS. Take one pound and a half of Lis¬ bon sugar, put it into a little copper saucepan, and three quarters of a pint (wine measure) of water, in with the sugar, and one small cup full of orange flower water, and boil the sugar with the water till it is all melted; then break twelve eggs, whites and yolks together, whisk them well, then pour the Lisbon syrup boiling hot in with the eggs, and whisk them as fast as you can at the time of pouring in the syrup, or the eggs will spoil; when you have poured it all in, keep whisk¬ ing it till it is quite cold and set; when it is cold, take one pound and an half of flour, and mix it as light as possi¬ ble ; then put two sheets of paper on CONFECTIONER. 7 the copper plate you bake on, and take one sheet of paper, and make the edges of it stand up about an inch and a half high, and pour your batter in it, sift some powdered sugar over it, and put it in the oven; attend it care¬ fully, to prevent its burning on the top; do not leave the oven one mi¬ nute, when you think it is near baked enough; and when baked, take it out in the paper, and let it stand till cold, then turn it over, and wet the bottom of the paper till the paper comes off with ease, then cut it to what size you like : you may bake it in small tins if more convenient. N°. 5. SYRINGE BISCUITS. TAKE one pound of sweet al¬ monds, and pound them in a marble jb 4 8 THE COMPLETE mortar very fine, with whites of eggs, but be careful not to make them too wet with the eggs, only just wet enough to prevent the almonds from getting oily, and when you find they get rather dry, then put another white of an egg in them, and pound them so fine, till you can scarce feel the least lump of an almond in it; then rasp the rind of six lemons very fine, and put in two pounds and a half of powdered sugar, and mix the sugar, almonds, and peel together as a paste; then take a syringe mould made of copper, about twelve inches long, and about two inches wide, made round, and to screw off at the bottom, with a‘little round copper plate, the size of the in¬ side of the syringe with a little hole cut in the middle of it, in the shape of a star, and the mould must have CONFECTIONER. 9 two handles about the middle of it;* then roll your paste to fill half your mould; take a rammer of wood the thickness of the mould, put it over the paste and squeeze it out against your breast upon the dresser, which, must be floured a little, so as not to stick, and it will come out at the bot¬ tom of the mould, cut it in pieces about three inches long, and join them in rings, put three sheets of paper un¬ der them before you put them into the oven, otherwise they will burn, for your oven must be very brisk. ■N°. 6 . ROBE DE CHAMBRE BISCUITS. TAKE syrup of sugar, and boil it over a brisk charcoal fire, till it comes * See Plate X» B 5 io the Complete to caramel, then have some Jordan al¬ monds ready, and put them into the caramel sugar, stir them up with a large wooden spoon over and over, till you see they are covered with sugar and dry, then throw them into a wooden sieve, and pick those that stick together and break them off, then make some iceing with whites of eggs and powdered sugar, and a little orange flower water, and put the al¬ monds into the iceing, and see them well covered with it, then put two sheets of paper on the plate, and piit your biscuits at a convenient distance from each other, so as not to touch; let the oven be moderate to colour fine¬ ly the iceing, and when they come out, let them stand till they are cold, be¬ fore you take them off the papers. V - • CONFECTIONER’. n N°. 7 . COMMON SAVOY BISCUITS. BREAK six eggs in a little copper saucepan, with half a pound of pow¬ dered sugar, whisk the eggs and sugar very light, keep whisking them half an hour, then mix half a pound of sifted flour with the eggs and sugar with a wooden spoon; then take a tea spoon, and one spoonful of batter, and pull it along the paper, push the batter down with your Anger, so as to make the biscuit three inches long, and about half an inch wide; then sift some su¬ gar over them, before you put them in the oven, which must be very hot, hut be careful they are not burnt, for they soon scorch if you do not watch them; when they are done, cut them off the paper while they are hot, &c, B •£>' THE COMPLETE 12 N°. 8. SWEETMEAT BISCUITS. TAKE some Naples biscuits that have been baked, and cut them in small pieces, about an inch and a half square, and about one inch thick, and lay them on your wire, and put them in the oven just to crisp them, then make some iceing with whites of eggs, and sugar, and orange flower water, and dip one side of the biscuit in it ; then cut some sweetmeats in small pieces, such as lemon and orange peel, and angelico, and just throw over the top of them, put them on your wire: you need no paper under them, then put them in the oven to harden the iceing, and they are done. CONFECTIONER. 13 N°. 9. MONKEY BISCUITS. TAKE six eggs and break the whites and yolks separate, and mix the weight of six eggs of powdered sugar with the yolks, and beat them well together, then put the whites in a copper pan, and whisk them well, and put a little cinnamon pounded in with the yolks and sugar, then mix the yolks and su¬ gar with the whites; then take four eggs and the weight of them of sifted flour, then mix and stir them altoge¬ ther ; then lay three or four sheets of paper on the plate you bake on; and take a tea spoonful of batter, and put it on the upper sheet of paper, then make them round and about the size of half a crown piece, and join two of them together with the spoon; sift 14 THE COMPLETE a little powdered sugar over them, put them in the oven, watch them, for they are not long baking, and when they come out, cut them off the paper while they are hot, and put the two under sides of them together. N°. 10. SPICE BISCUITS. TAKE three pounds of flour, and three pounds of sweet almonds cut in half, and put them with the flour and three ounces of spice, such as cinnar mon and mace pounded, and one pound of powdered sugar, and mix them altogether on your dresser, then take three pounds of Lisbon sugar, and put it in a saucepan with some water, and just boil it, then mix it with the rest of the ingredients on the dresser; when it is all mixed to a paste, heat your CONFECTIONER. ■h5 oven very hot, and put three papers next your plate, then roll your paste to the size of a large rolling pin ; then put it on your paper and flat it down with your hand about three inches wide, but higher in the middle than at the ends, then put them in the oven ; when they are baked take them out while hot, cut them with a sharp knife, about the eighth part of an inch thick, in the form of a rusk, and you will see the almonds very well cut in them. N 0 . IK TOAD-IN-A-HOLE BISCUITS. TAKE one pound of sweet, and •one ounce and a half of bitter al¬ monds, and pound them in a mortar very fine, with water, then take one pound and a quarter of Lisbon sugar. 16 THE COMPLETE and mix it very well with the al- jnonds : do not make it too thin, [re¬ member there are no eggs in this,] then put one sheet of paper on your wire, and some wafer paper on that, then take a spoon and make your bis¬ cuits round on the wafer paper, about the size of a half-crown piece ; then put one or two dried cherries in the middle of them; and sift some pow¬ dered sugar over them, and put them in the oven, which must have a mo¬ derate heat, and when they come out, cut the wafer round them, but leave the paper at the bottom of them. N°. 12. MILLEFRUIT BISCUITS. TAKE a quarter of a pound of pre¬ served orange peel and cut it in pieces .about half an inch long, and not quite CONFECTIONER. 17 a quarter wide; then take six ounces of angelica, cut it the same way, and a quarter of a pound of preserved le¬ mon peel, and six ounces of sweet and one ounce of bitter almonds, and let all these be cut the same way as the orange peel, put some whites of egg, sugar and orange flower water in a ba¬ son, and make an iceing; then put all these into it, and paper your plate with three papers, make them what size you choose, then take a little brush and touch them here and therewith a little cochineal colour, it will make them look well; let your oven be moderate¬ ly hot, just to dry the iceing, as it will stick together well, let them be cold before you take them off, and they will be like a piece of rock, &c. 18 THE COMPLETE N°. 13. MASAPAN BISCUITS. TAKE one pound of sweet almonds and pound them very fine, so fine that you can scarce feel the least lump; you may use water to them ; then take one pound of powdered sugar, and put the almonds and sugar in a clean saucepan, and have a clear charcoal fire, but not fierce; stir them together over the fire with a wooden spoon, till the paste leaves the pan and keeps it¬ self together, but keep stirring it all the time, and be careful that it does not burn to the pan ; put it on a dres¬ ser with a little flour under it, and work it up well with your hands till it hangs well together; then roll small pieces of it about three inches long and about half the thickness of your little finger, join the ends of them and make them in round rings; put them on the back of a wooden sieve, and put them in a stove or any dry place where warmth can come to them, let them stay two or three days till they are quite hard, and when you want to bake them, take about eight whites of eggs, and put in a bason, mix some powdered sugar with them, and with a wooden spoon in each hand beat it well; put a cup full of orange flower water in it, beat it well; add more pow¬ dered sugar to it if there is occasion, to make it a proper thickness, and beat it about a quarter of an hour till you see it puff up and rise; take a wire and put your biscuits in this iceing in the bason, and take them out and turn them inside down with your finger on this wire; and let the iceing run through this wire into another bason 20 THE COMPLETE until you see your rings quite through, then lay three sheets of paper on the plate, let the oven be very slow, and put them in, only until the iceing is set and they begin to change colour, then take them out and let them stand till they are cold before you take them off. N°. 14. JUDGES BISCUITS. TAKE six eggs and break them into a copper pan, yolks and whites toge¬ ther, whisk them well for above five minutes, mix half a pound of pow¬ dered sugar with the eggs, and whisk them for ten minutes, put as many car- raway seeds as you think proper, and half a pound of sifted flour, mix it well with a wooden spoon, and put three papers on your plates; then take CONFECTIONER. 21 a spoon and drop them on papers about the size of a crown piece, sift some powdered sugar over them, let them be rather thick in the middle, and the oven rather sharp, and when they come out, cut them off the paper while hot. N°. 15 . QUEEN CAKES. TAKE one pound of the best but¬ ter, and rub it well with your hand in the preserving pan till it is as fine as cream, then take twelve eggs, yolks and whites together, and whisk them well in another pan over a gentle fire; mind they do not burn, for they will without great care; take twelve ounces of powdered sugar, and put with the eggs; keep whisking them for three minutes, put the eggs and the sugar 22 THE COMPLETE over the fire again and whisk them, and be careful it does not burn at bot¬ tom ; when it is pretty warm take it off and whisk it till it is cold, then mix it well with your hand; take one pound of sifted flour, and twelve ounces of currants well picked and washed, mix them well with the rest, butter your tin hearts, and put them on your plate, with three or four papers under them; your oven must be quick, but if you find it too hot for the top, put a sheet of paper over them to keep them from burning. N°. 16 . YARMOUTH BISCUITS. TAKE six ounces of currants, wash and pick them very clean, dry them well, rub a little flour among them to make them white, and put half a CONFECTIONER. 23 pound of powdered sugar with the cur¬ rants upon a clean dresser; add twelve ounces of flour sifted, and half a pound of the best fresh butter you can get; break three eggs, and mix all the in¬ gredients together to become a paste, that you can roll it on the dresser, the thickness of an eighth part of an inch, and then cut them out either round or what shape you chuse. N. B. Your oven must be rather hot, and put two or three sheets of paper under them, do not bake them too much, only just make them brown. K°. 17. KING’S BISCUITS. ► TAKE half a pound of butter and work it about in a bason with a wooden spoon, then take six eggs and whisk them well; put halt a pound of powr 24 THE COMPLETE dered sugar in them and whisk them about ten minutes; mix the eggs and sugar with the butter, then take six ounces of currants well washed, and put them with the eggs, and six ounces of flour and mix it altogether, put three sheets of paper on the plate, take a tea spoon and drop the paste on the paper about the size of a shilling, put them in a sharp oven, and cut them off while they are hot. N°. 18 . CHOCOLATE BISCUITS. TAKE a quarter of a pound of cho¬ colate, and put it on a tin, over a stove to make it warm, then put a pound of powdered sugar in a bason, and when the chocolate is quite warm and soft, put it in with the sugar, and mix it well with about eight whites of eggs. CONFECTIONER. 25 if you find it too thin, mix more pow¬ dered sugar with it just to bring it to a paste, so that you can roll it in lumps as big as walnuts: let your oven be moderate, put three papers under them, let the oven just raise them and make them crisp and firm, let them be quite cold before you take them off the paper. N°. 19. ITALIAN WATER BISCUITS. TAKE six eggs and break them, put the yolks and whites in a copper pan with the weight of the six eggs of powdered sugar, whisk them well for half an hour: take six more eggs and the weight of them of sifted flour, mix it with them, cut a piece of wood about the size of the top of a large c 26 THE COMPLETE breakfast cup, but not thicker than the eighth of an inch, in the form of a round ring, with a piece projecting from it to hold by as a handle; take a table spoonful of the batter, and with a large knife spread it to the thickness of the wood until the ring is filled up; lay your knife on the paper close to the wood, and lift the wood up, and you will see your cake on the paper; put as many of them on the paper as you can without touching each other; let your oven be very hot and they will be baked in five minutes, but take care they do not burn at bottom ; when they are done let them stand until they are quite cold, then wet the other side of the paper and they will come off easily, put them into the oven after¬ wards to dry crisp. CONFECTIONER. 27 N°. 20. WATER CAKES WITH CARRAWAY SEEDS. TAKE three pounds of powdered sugar and four pounds of sifted flour, mix the flour and sugar together on a clean dresser with half water and half whites of eggs, and as many carraway seeds as you think proper, mix all to¬ gether so as to make it a very fine paste, that you can roll it on the dresser, and the thinner the better, cut out the shape you like with a tin cutter ; round and scalloped is the general fashion; roll them very thin and they will be crisp¬ er, for if they are not crisp they are not worth eating; put them on a sheet ol paper in a slow oven, and if you think it too hot, put as many sheets of c 2 28 THE COMPLETE paper as you think fit to prevent them from being burnt, bake them very lit¬ tle so as just to change the colour of them, butter that sheet of paper you put them on that they may come off N°. 21. FRENCH RUSKS. TAKE a clean copper pan and break into it as many eggs as the yolks will make the weight of a pound, use no white in this ingredient, take one pound and a half of powdered sugar and put in with the yolks of the eggs. with a large wooden spoon stir them up well together about ten minutes, put in three handfuls of carraway seeds, and two pounds of flour and mix all toge¬ ther, roll your paste on a clean dresser in a roll about fourteen inches long and CONFECTIONER. 29 the thickness of a large rolling pin, paper your plate with three sheets of paper besides the sheets your paste is on, lay the paste in a long roll on the paper, and flat it down with your hand, let it be about one inch high in the mid¬ dle of the paste, and flat it down to¬ wards the edges, rather to a point, and after they are baked, wet the paper that they may come off whilst they are warm, and be careful not to bake them too much, or they will not cut with¬ out breaking, then with a sharp knife, cut them about a quarter of an inch, in the form of a rusk, and lay them flat on the wire, and put them into the oven so as to make them crisp and dry, and they are done. -J- 30 THE COMPLETE N°. 22. FINE SWEETMEAT GINGERBREAD NUTS. TAKE two pounds of the best trea¬ cle and put it in a large bason; then take half a pound of the best fresh but¬ ter, and carefully melt it, not to oil, pour the butter to the treacle, and stir it well as you pour it in; add three quarters of an ounce of the best pound¬ ed ginger, and put in with two ounces of preserved lemon and orange.peel cut very small; and two ounces of pre¬ served angelica,cut very small; and one ounce of coriander seed pounded, and one ounce and a half of carraway seeds whole, mix them well together; then break two eggs yolks and whites toge¬ ther, and mix as much flour as will bring it to a fine paste; make them thesize you CONFECTIONER. 31 choose, put them on the bare tin plate, and let your oven be rather brisk. N°. 23. TURTULONGS, FINE, FOR BREAKFAST. TAKE a quarter of a pound of but¬ ter, three ounces of powdered sugar, one pound and a half of flour, six eggs, yolks and whites together, and a very little salt, and mix them altogether on your dresser, and have a preserving pan on the fire, with clean boiling wa¬ ter in it, roll your batter out about four inches long, and almost as thick as your little finger, joint it in two round rings the two ends of them, and put them in this boiling water, not too many at a time ; then on the other side, have a bason with cold water, and as the biscuits swim on the top of c 4 or $2 THE COMPLETE the boiling water, take them out, put them in cold water, and let them lie all night; take them out the next morning and put them into a sieve, and drain all the water from them; put them on your plate, without any pa¬ per under them, let your oven be very hot, and watch them, and you will see them rise very much, the more they rise the better, see they are not burnt, but let them be of a fine brown, then take them out. N°. 2f. FINE SHREWSBURY CAKES. TAKE a pound of butter, and put it in a little flat pan, rub it till it is as fine as cream; then take one pound of pow¬ dered sugar, a little cinnamon and mace pounded, and four eggs, yolks and whites together: beat them with CONFECTIONER. 33 your hand till it is very light; then take one pound and a half of sifted flour, work it together, and roll it on your dresser, to what size you like, only very flat, let your oven be rather slow, and let them change their colour, •then take them out. N°. 25. LEMON BISCUITS. TAKE one pound of sweet almonds, and pound them very fine in a mortar, and whites of eggs with them, be care¬ ful to temper them properly, to prevent the almonds from turning to oil, and pound them to a very fine paste ; put in three pounds of powdered sugar, and mix it well; take ten lemons, rasp the rinds of them very fine, and mix it with the almonds and sugar; when c 5 S4 THE COMPLETE they are all well mixed, take a knife, and a small piece of board in your hand, and try to drop off the paste on a sheet of paper, about half the size of a nutmeg, and round, put them at a convenient distance from each other, and put them in the oven, which if you find too hot, put three or four sheets of paper, or more at bottom, under your biscuits, to prevent their scorching, when they come out of the oven, let them stand till they are quite cold, and they will easily come off the .paper. N°. 2 6 . TO BLANCH ALMONDS. FOR all biscuits that are made with almonds, the almonds must always be blanched, and for every thing else, except it is particularly mentioned to CONFECTIONER. 35 the contrary, and the quickest way of blanching them is this; viz. put a pan of water on the fire and let it boil, then put the almonds in for about ten minutes, drain the water from them, put them on a dresser, and rub them as hard as you can with both your hands, and when you think they are almost blanched take a butcher’s tray and put them in, and holding each end of the tray fan them up and down till you see almost all the skins are gone over, then lay them on the dres¬ ser again, and those that are not blanch¬ ed do them with your fingers, and fan them again ; when they are done keep them very dry or they will get sour. 36 THE COMPLETE N°. 27. FRENCH MACCAROONS. TAKE one pound of sweet almonds and pound them very fine in a mortar, with whites of eggs, and be careful they do not oil; then take three pounds of powdered sugar and mix it with the almonds and whites of eggs to a fine thickness, so as to come off the spoon well; put three sheets of paper on your plate, and with a table spoon drop them off at a little distance from each other so as not to touch, put them in rather a brisk oven, but mind they do not burn, bake them of a very fine browm colour and crisp; then let them stand till they are cold before you take them off, but if they are burnt at bot¬ tom, they will not come off at all, so that you must be very careful of them. CONFECTIONER. 37 N°. 28 . ENGLISH MACCAROONS, GENERALLY CALLED COMMON. TAKE one pound of sweet almonds*, and pound them in a mortar with a gill of water, and the rest whites of eggs according to the pounding of them, not too wet nor too dry, but you need not pound these almonds quite so fine as for the French maccaroons; then add one pound of the best Lisbon su¬ gar, and mix it well with your almonds; then take a wire, and lay one sheet of paper on the wire, take some sheets of wafer paper, join them, and lay them on the paper that is on the wire, put your paste in a bason, take a table spoonful of the paste, and drop it off the spoon ; sift some powdered sugar, over them ; let your oven be quick, but do not bake them much, only till 38 THE COMPLETE the tops are of a fine brown, for these biscuits must be rather moist when eat¬ en; when they are done, take them out; and cut the wafer paper off round them, but leave the wafer paper at bot¬ tom, and round the sides of them. N°. 29. RATAFIA BISCUITS. TAKE half a pound of sweet al¬ monds, and half a pound of bitter al¬ monds, and pound them in a mortar very fine, with whites of eggs; put three pounds of powdered sugar, mix it well with the whites of eggs to the proper thickness, in a bason ; put two or three sheets of paper, on the plate you bake on; take your knife, and the spaddle made of wood, and drop them on the paper, let them be round, and about the size of a large nutmeg; CONFECTIONER. put them in the oven, which must be quick, let them have a fine brown, and all alike, but be careful they are not burnt at bottom, or they will not come off the paper when baked; let them be cold before you take them off. N°. 30. ORANGE BISCUITS. TAKE one pound of sweet almonds, pound them in a mortar very fine with whites of eggs; take ten China oranges, rasp the rind off very fine, and put it with the almonds; add three pounds of powdered sugar, and mix it well, if you find it too thick, put more whites of eggs to it and mix it well; then put two or three sheets of paper under, be¬ side that you have put them on: let your oven have a moderate heat; drop little round pieces of paste on your paper. 40 THE COMPLETE about half as big as a nutmeg, and put them in the oven: let them have a fine brown, and take them off when cold. N°. 31. FILBERT BISCUITS. TAKE some Barcelona filbert nuts, and put them in a mortar to break the shells, pick all the shells from them clean, pound them in a mortar very fine, and mix whites of eggs with them; take care they do not oil; mix three pounds of powdered sugar, with the nuts and white of eggs to a proper thickness, let your oven have a mode¬ rate heat, then with the spaddle and knife, drop small pieces, the same size as the orange and lemon biscuits; and put two or three sheets of paper under them, let them be a fine brown, and all alike, let them be cold before you take them oft' the paper. CONFECTIONER. 41 N°. 32. PISTACHIO NUT BISCUITS TAKE half a pound of pistachio nuts and blanch them, pound them in a mortar very fine ; mix whites of eggs, and one pound of powdered sugar in a bason, break sixteen eggs, and put the whites of them in a copper pan, whisk them very strong, fit to bear an egg on them, put the yolks with the sugar and pistachio nuts, beat them well with a spoon in each hand, mix the sugar, yolks and pistachio nuts with the whites very lightly, then put one pound and a quarter of flour, as lightly as possible; butter your sponge tins, and put the paste in: sift some powdered sugar over them, before you put them in the oven, let the heat be moderate, and put three papers under the tins: let your biscuits 42 THE COMPLETE \ be baked of a fine colour, and take them out of the tins while they are hot. N°. 33. ORANGE ELOWER BISCUITS. TAKE powdered sugar, what quan¬ tity you choose, and put as much white of eggs, as will make the sugar of a thick paste; pick some orange flowers, and mix as many as you like, in pro¬ portion to your quantity of sugar, and whites of eggs in a bason, so as to be thick enough to roll in little lumps, about the size of a walnut; let your oven be rather moderate; put three pa¬ pers between them and the tin plate, put them in the oven, let them rise to a very light brown, and take them oft when cold. I CONFECTIONER. N°. 34. FINE ALMOND FAGGOTS. CUT some sweet almonds in halves, put them and some whites of eggs in a bason together; put a little powdered sugar, to make the almonds stick toge¬ ther, mix them well together in a ba¬ son; put some wafer papers on your wire, make the almonds up in little heaps with your fingers, as big as you please; sift a little powdered sugar over them, before you put them in the oven; let them be a little brown, and then take them out, and cut the wafer pa¬ per off round them, and leave the wa¬ fer paper at the bottom of them. 44 THE COMPLETE N°. 35. FINE GINGER CAKES. TAKE four pounds of flour, and put on your dresser; then take a cop¬ per saucepan, and break six eggs, and mix them well with a spoon; put one pint of cream in them, and heat them well, put the saucepan over the fire, and stir it till it is just warm; put two pounds of butter into the cream and eggs; and one pound of powdered su¬ gar, and stir it over a very slow fire, just to melt all the butter; put in four ounces of pounded ginger, and when all the butter is melted, pour it all into the middle of the flour, mix it as well as you can, and when you have made it a fine paste, roll it out with flour un¬ der it, on your dresser, cut them to the sizeof the top of a breakfast cup, and a CONFECTIONER. 45 quarter of an inch thick; put three pa¬ pers under them, before you put them in the oven, which must be very hot. N. B. These are very good for the stomach in cold weather. N°. 3 6 . FRESH APRICOT BISCUITS. TAKE some of the ripest apricots, and put them in an earthen jar, in a copper pot; fill the pot up with water round the jar, cover the jar over very close, put it over the fire, and let it simmer for four or five hours, and then take the apricots, cut and put them in a sieve till next morning, pass them through the sieve with your hand: to every two pounds of jam, put five pounds of powdered sugar, and beat it v. ell together with two spoons; then break into it eight whites of eggs, whisk 46 THE COMPLETE them very strong, and mix them with the jam; fill your paper moulds, and put them in the hot stove, and do the same as you will see in the receipt of the Barberry Biscuits, and put them in a dry box. N°. 37. FRESH BARBERRY BISCUITS. TAKE your barberries, and put them in the oven; pass them through a sieve, and allow to every two pounds of bar¬ berries, five pounds of powdered sugar, sifted through a lawn sieve; mix the sugar with the barberries ; break four eggs, put the whites in a copper pan, and whisk them very strong, mixing them with the jam ; glaze some thick white paper, cut it in small pieces, and make them in small square boxes, com¬ monly called coffins; put the jam in as smooth as possible, and put them in a CONFECTIONER. 47 sieve; then put them in your stove, and let them be in six or eight days: when they are dry, tear the paper off them, put them in your papered box, and keep them dry. N°. 38. FRESH DAMSON BISCUITS OR REFINED CHEESE. TAKE some fine damsons, and put them in a brown earthen pan; put them in the oven, and let them be, till you find that all the skins will come off, and that the damsons are quite baked through; then take them out, skin and stone them, pass them through a sieve with a spoon : put five pounds of pow¬ dered sugar to every two pounds of jam, add five whites of eggs whisked very strong, mix them well with the jam and sugar, put them in paper 48 the complete moulds, as you do the Barberry bis¬ cuits ; let them be in the stove five or six days, when dry, take the paper off, and put them in your dry box. N°. 39. A SMALL FINE ALMOND CAKE. TAKE six ounces of powdered su- o-uar, and put it into a bason; then take five eggs, and put the yolks with the SU o-ar; and six ounces ot almonds, half bitter, and half sweet, pound the almonds very fine in a mortar with the white of an egg or two, put them in with the yolks and sugar, beat them well with a wooden spoon, whisk the whites, very strong in the copper pan, mix the yolks and the rest with the whites, as light as possible, and take two ounces of flour, sifted very fine, and mix it with the rest: paper the CONFECTIONER. 49 heap that you mean to bake it in, witfy three papers double on the inside of the heap, and four at bottom; let your oven be very brisk, and before you put it in, sift a little powdered sugar over the top of it; if you find after it has been in the oven a little time, that it is too hot for it on the top, put one or two sheets of paper on the top of the cake, to prevent its scorching. It will not take above half an hour baking, if your oven is proper for it. N°. 40. A LARGE RICH TWO-GUINEA CAKE. TAKE a large fiat copper preserving pan ; then take four pounds of the best fresh butter arid rub the butter very fine; take another large copper pan and break fifty-four eggs, whisking them 50 THE COMPLETE ten minutes; put four pounds of pow¬ dered sugar, and whisk the eggs and sugar together over the fire, till you find it pretty warm, take it off, and whisk it till cold, mix it well with the butter with your hand, and put in an ounce of mace and cinnamon pounded, and two glasses of brandy : cut two pounds of lemon and orange peel, and citron, and one pound of sweet al¬ monds; take five pounds and three quarters of flour, and sift it, put in half of it, then take four pounds of clean currants and put in. N. B. When you have put half your flour in, then add a quarter of a pound of bitter almonds, pounded with a lit¬ tle powdered sugar, just to keep them from oiling, put the rest of the flour in, and paper your large heap, putting four sheets withinside, and at bottom, and let your oven be very brisk. CONFECTIONER. 51 N°. 41. A. SMALL RICH SEED CAKE. BREAK fourteen eggs into a copper pan, whisk them ten minutes; then take one pound of butter, and rub it well with your hand to a cream; put one pound of powdered sugar to the eggs, and whisk them over the fire three minutes, then whisk them till they are cold, afterwards mix them with the butter, with your hand as light as you can; put two or three handsful carraway seeds in, and some sweet al¬ monds cut; and a little cinnamon and mace, mix one pound and 3 . quarter of flour, as light as you can with your hand: put three papers inside your heap, and four or five at bottom, and let your oven be rather brisk; when D 2 THE COMPLETE 52 you find your cake has risen, and the oven too hot at the top, cover it with a sheet of paper, and it will be done in about an hour and a half, or two hours at farthest. K°. 42. A SMALL RICH PLUM CAKE. TAKE one pound and six ounces of currants, wash and pick them very clean, then dry them, and rub a little flour with them, to make them all white ; take one pound of butter, and put it in a copper preserving pan, rub it with your hand quite to a cream ; take another pan, and break sixteen eggs, yolks and whites together, whisk them about ten minutes; take one pound of powdered sugar, put it in with the eggs, whisk them well over the fire, and be careful it does not burn at bottom; CONFECTIONER. 53 = make the whisk go to the bottom, and tli when you feel they are warm, take it li off*; whisk them till they are quite cold; h before you put them to the butter, mix lit them well with the butter with your hand, put the pound and six ounces of currants in with it; put in one pound and a quarter of flour, and mix it with the rest; add a half a pound of citron and lemon and orange peel cut in it; and a handful of sweet almonds cut; if and a handful of bitter almonds pound- le ed with a little powdered sugar: half il an ounce of cinnamon and mace i pounded and a glass of brandy; then paper your hoop, put your cake in the oven, and let it be of a regular heat. D 3 54 THE COMPLETE N°. 43. CITRON PUDDING. BOIL some Windsor beans quite soft, take off the skins, and beat a quar¬ ter of a pound in a mortar till quite fine, then add a quarter of a pound of clarified butter, four eggs, well beat, and sugar and brandy to your taste, put a puff paste in the dish and a good quantity of citron, cut in long bits, and laid upon the paste, put the pudding into a dish and bake it in a moderate oven. N°. 44. RICE CAKE. ONE pound of rice flour, three quarters of a pound of lump sugar, beat and sifted, nine eggs, and one tea CONFECTIONER. 55 spoonful of essence of lemon, beat the eggs before you mix it, then put in the other ingredients, and beat it half an hour; bake it in a quick oven : it is fit to eat as soon as cold, and it is best when new. N°. 45. LEMON WAFERS. TAKE six lemons, and squeeze into an earthen pan; pound and sift some double refined sugar and mix it with the lemon juice ; put one white of an egg in with it, and mix it well up toge¬ ther with your wooden spoon, to make it of a fine thickness; take some sheets of wafer paper, and put one sheet of it on a pewter sheet, or tin plate, put a spoonful on, and cover the sheet of wafer paper all over with your knife; D 4 56 THE COMPLETE cut it in twelve pieces, and put them across a stick in your hot stove, with that side the paste is on uppermost, and you will find they will curl; when they are half curled, take them oft’ carefully and put them up endways in a sieve, that they may stand up; let them be in the hot stove one day, and you will find they will be all curled, and then they are done. N°. 4 6 . BARBERRY WAFERS. BARBERRY wafers are made the same way as your lemon wafers, only when you have made as many lemon wafers as you want, mix a little cochi¬ neal with the rest of the paste, to make it of a fine pink colour, and if it should be too thin, put a little powdered su¬ gar with it, and dry them the same way as the lemons. CONFECTIONER. 57 N°. 47. ORANGE WAFERS. TAKE six China oranges, and rasp tire rind of them very fine, cut them in halves, and squeeze them into a lit¬ tle pan; take three lemons, and squeeze them in with the orange juice and the rind; add some powdered sugar sifted through a lawn sieve, and make it of the same thickness as you do for your lemon wafers, and dry them the same way with wafer paper. N°. 48'. BERGAMOT WAFERS* SQUEEZE six lemons into a little pan; and mix with them some double ceiined powdered sugar sifted through d 5 58 THE COMPLETE a lawn sieve, so as to make it of the same thickness as your lemon wafers; add some essence of bergamot, and mix it well with one white of an egg; beat • it till you see it is very white; if you find it grow too thick, squeeze one more lemon in, and mind you do not make it too strong of the essence of bergamot, for if you do, it will be bit¬ ter; then do them the same way as your lemon wafers. K°. 49. VIOLET WATERS. TAKE six lemons, and squeeze them into a little pan ; add some fine pow¬ dered sugar sifted through a lawn sieve, and mix it with the juice, till it is as thick as your lemon wafers ; put some essence of violets, be careful to get your essence very strong ; put a little CONFECTIONER. 59 blue colour, so as to make it a very fine colour; if you find it too thin, put a little more sugar into it, then spread it on the wafer paper, as your lemon wafers. N°. 50. PEPPERMINT WAFERS. TAKE six lemons, and squeeze them into a little pan; add some very fine sugar and one white of an egg, and beat it well, so as to make it very white; put some of the strongest oil of pep¬ permint into it, so as make it strong enough to your palate, then do them the same as your lemon wafers. GO THE COMPLETE N°. 51. BERGAMOT DROPS. POUND and sift some sugar very fine; squeeze four or five lemons, and mix the juice and the sugar together with a wooden spoon; drop about twenty drops of essence of Bergamot into it, and mix it well with your spoon ; stir it over the fire three or four minutes, drop them off your knife about the size of the orange and lemon xlrops, and make them as round as you can, let them stand till cold, and they will come off well; they must be dropt on writing paper. N°. 52. BLACK CURRANT DROPS. GET half a sieve of black currants, put them in a pan; mash them with CO NF FACTION ER. 61 your spaddle, and put them over the fire; bring them just to a boil and pass them through a sieve over an earthen pan, put what jelly comes from them in an earthen pipkin, and put it over the fire and let it boil for two hours, stir it all the time at bottom with your spaddle, or else it will burn; put in two pounds and a half of powdered sugar, mix it with the jam and stir it over the fire half an hour, drop it on pewter sheets or plates, in little drops from your knife, and put them in your hot stove, let them be there till you find they are quite dry, and then take them oft' with your knife. N°. 53. CHOCOLATE DROPS. TAKE one pound and a half of cho¬ colate, put it on your pewter sheet or THE COMPLETE plate, and put it in the oven just to warm the chocolate; then put it into a copper stewpan, with three quarters of a pound of powdered sugar; mix it well over the fire, take it off, and roll it in pieces the size of small marbles, put them on white paper, and when they are all on, take the sheet of pa¬ per by each corner, and lift it up and down, so that the paper may touch the table each time, and by that means you will see the drops come quite flat, about the size of a sixpence; put some sugar nonpareils over them, and cover all that is on the paper, and then shake them off, and you will see all the cho¬ colate drops covered with the sugar nonpareils; let them stand till cold, and they will come off well, and then put them in your box papered. CONFECTIONER. 63 N°. 54. DAMSON DROPS. PUT some damsons in the oven to bake, but not so much as to break, then skin and stone them, and pass them through a sieve, sift some com¬ mon loaf sugar through a lawn sieve, and mix with them, make it very thick, drop them oft your knife on paper, put them in your stove to dry, when they are quite dry, turn them on a sieve, and wet the outside of the paper, and they will come oft easily; put them into the stove again till they are quite dry and hard, and then put them by in your papered box. N°. 55. SEVILLE ORANGE DROPS. THIS is the same sort of paste as your Seville orange paste cakes are 64 THE COMPLETE made of, only drop them off your knife on your plate, then put them in your hot stove, and when they are fit, take them off with a knife, turn them upside down on a sieve, and put them in the stove again for a day; then paper your box and put them in. N°; 56 . LEMON DROPS. SQUEEZE the juice of six lemons into a brown pan or bason, take some double refined sugar, pound and sift it through a very fine lawn sieve; mix it with the lemon juice and make it so thick that you can hardly stir it; put it into a copper stew pan, with a wooden spoon stir it over the fire five minutes; then take it off and drop them off the point of a knife, of the size with, the orange drops, on writing CONPECTIONER. 65 paper, and let them stand till cold and they will come off the paper. N°. 57. ORANGE DROPS. RASP six China oranges very fine, squeeze them in a small pan or bason with the rind; squeeze two lemons with them, without rasping the rind, sift some powdered sugar and mix with the juice, make it of a fine thickness, put it over the fire in a small stew pan, and with a wooden spoon turn it for five minutes, then take it off the fire, and drop them off the point of a knife, as round as you can upon white paper, about the size of a silver two-pence; let them stand till they are cold, and they will come off; then put them in your box. m i < u\ rf I H N°. 58. PEPPERMINT DROPS. SQUEEZE three or four lemons in a bason, and mix some powdered sugar with the juice, the sugar must be sifted through a lawn sieve: make it of a proper thickness, put it in a sauce¬ pan and dry it over the fire, stir¬ ring it with a wooden spoon for five minutes, then drop them off a knife on your writing paper, the same size as the last receipt mentions, and let them stand till they are cold, and they will come off easily, then put them in your papered box. K°. 59 . VIOLET DROPS. SQUEEZE six lemons, mix with them some powdered sugar, sifted very CONFECTIONER. 67 fine; put into it two large spoonsful of essence of violets and some blue colour, just enough to make it of a fine blue, viz. a little Prussian blue, pounded and mixed with a little gum water; mix all well together, and dry it over the fire, the same as the others, and drop them off a knife on paper the size of the other; let them stand till cold, do not make it too thin, before you put it over the fire to dry; when they are cold, put them in your papered box. N°. 60. BARLEY SUGAR DROTS. THESE are made the same way as we make the barley sugar, only when boiled put the rind of one or two lemons in rasped, and drop the syrup on the marble in little round drops as big as a shilling; let them stand till cold, then 68 THE COMPLETE put them up in papers, and as you take them off the marble have some powdered sugar at the side of you to put them in. N°. 61. LEMON PRAWLONGS. TAKE some lemons and peel the rind oft in four quarters; take all the white off from the inside of the rind; cut the yellow rind in pieces, about one inch long and about the tenth part of an inch wide; have a pan of boil¬ ing syrup on the fire, and let it boil till it comes almost to caramel, then put the prawlongs in, and stir them very much with a large wooden spoon till they are cold ; put them in a large, sieve, and shake them just to let the sugar that does not stick to them go through the sieve; lastly put them in CONFECTIONER. 69 your box, and keep them in a dry place. N®. 62 . ORANGE PR AW LONGS. TAKE China oranges, and peel the rind off in four quarters; take all the white from off the inside of the rind; cut the yellow rind in pieces about one inch long, and about the tenth part of an inch wide; have a pan of boiling syrup on the fire, and let it boil till it comes almost to caramel; put the prawlongs in, and stir them with a large wooden spoon till they are cold : then put them in a large sieve, and shake them, just to let the sugar that does not stick to them go through the sieve; put them in your box, and keep them in a dry place. 70 THE COMPLETE N°. 63. PISTACHIO PR AW LONGS, RED. TAKE some pistachio kernels, and have a preserving pan on the fire with syrup; boil it till it comes almost to caramel, put some cochineal in and the nuts; and stir them; when they come off the fire break them apart, let them have two coats of sugar, and see that they are of a fine colour, and do every thing according to the receipt of the burnt almonds. N°. 64. BURNT FILBERT PRAWLONGS, RED. TAKE some Barcelona nuts and crack them, put the kernels into a cop¬ per pan or sheet, and put them in the oven to roast; have a pan with syrup CONFECTIONER. 71 boiling, and let it boil till it comes al¬ most to caramel; put a little cochineal in a cup, when the sugar is boiled, add it to it and the filberts, and stir them with a large wooden spoon, till you find the sugar is got hard round them ; put them in a sieve, and sepa¬ rate those that stick together; have another pan with syrup in, and boil it as before and as high; put the same quantity of cochineal in, and mix them as before, because the second time you do them, the finer the colour will be, then put them in your box. N°. 65 ORANGE FLOWER PRAWLONGS. TAKE orange flowers, pick the leaves asunder from each other, and see that they are quite dry; have a preserving pan with syrup on the fire 7i THE COMPLETE and let it boil till it comes almost to caramel, then put your orange flowers in; stir them well with a large spoon, continue the stirring till they are cold, then put them in a sieve, and sift them, till you see the powder of the sugar all gone, then put them in your box, but do not put them in a damp place. N°. 66 . SEVILLE ORANGE JUMBLES. TAKE some Seville oranges, and cut the rind of them as thin as possi¬ ble, and the breadth of a silver three¬ pence, and as round as you can; put them on a sieve into your stove; let them stand four or five hours; put some syrup over the fire, and let it boil a quarter of an hour; put your jumbles in the syrup, and give them CONFECTIONER. 73 three or four boils ; drain your syrup from them, put them on a sieve in a hot stove, let them be there two or three days, till they are quite dry, then put them in your box and keep them dry. N°. 67. BURNT ALMONDS, RED. TAKE some of the finest Jordan almonds you can get, sift all the dust from them, have some syrup boiling in a pan, and let it boil till it comes almost to caramel, put half a cupfull of cochineal in; put the almonds in as fast as you can, and stir them till they are cold; then put them in your sieve and break those that stick together; then have another pan of syrup boil¬ ing, the same as before, and when they 7 74 THE COMPLETE 311 arc cold, pick them from each other, for they must always have the coats of sugar on them; see that your cochi¬ neal is properly mixed, to make them of a fine colour, as you must put more cochineal in the last coat than you did in the first. N°. 68. BURNT ALMONDS, WHITE. TAKE some b f the finest Jordan al¬ monds you can get, and silt all the dust from them ; then have some sy¬ rup boiling in a pan, and let it boil till it comes almost to caramel; put your almonds in and stir them till they are cold; pick them in your sieve, break those that stick together, and then have another pan of syrup boil¬ ing, the same as before, and give them CONFECTIONER. 75 two coats of sugar; when done, pick them from each other. N°. 69. PISTACHIO PRAWLONGS, WHITE. TAKE some pistachio kernels, and have a preserving pan on the fire with syrup, and boil it till it comes almost to caramel; put in the nuts, stir them till they are covered with sugar, and give them two coats, the same as burnt almonds, white. N°. 70. BURNT FILBERTS, WHITE. TAKE some Barcelona nuts and crack them ; put the kernels in a cop¬ per pan, or sheet, and put them in the oven to roast: then have a pan With e 2 76 THE COMPLETE syrup boiling, and let it boil till it comes almost to caramel; put your filberts in, stir them till they are all covered with sugar, and give them two coats the same as burnt almonds, white. N°. 71. MERINGUES IN THE FORM OF EGGS. TAKE half a pint bason full of syrup, put it in a small stew pan, and boil it to what is called blow; then take the whites of three eggs, put them in ano¬ ther copper pan, and whisk them very strong; when your sugar is boiled, rub it against the sides of the stew pan with a table spoon; when you see the sugar change, and all white, quickly mix the whites of eggs with it, for if you are not quick your sugar will turn all to powder ; when you have mixed it as light as possible, put in the rind of CONFECTIONER. 77 one lemon, stir it as little as possible; take a board about one foot wide, and eighteeen inches long, and put one sheet of paper on it; with your table spoon drop your batter in the shape of half an egg, sift a little powdered sugar over them before you put them in the oven; let your oven be of a moderate heat, watch them attentively, let them rise, and just let the outside be a little hard but not brown, the inside must be moist; take them off with a knife, and put about half a tea spoonful of raspberry or strawberry jam in the middle of them; then put two of them together and they will be in the shape of an egg, you must handle them very gently. N°. 72. ALMOND PASTE. TAKE half a pound of sweet and one dozen of bitter almonds, and pound them so very fine that you can hardly perceive the * least piece of almond in it; use water to pound them with, but do not make them too wet, for if you do, it will be a long time before you can get them dry again; only just to keep them from oiling; take a small saucepan and a wooden spoon, and put the paste in the saucepan, and half a pound of powdered sugar widi it, mix all well together, before you put it on a slow fire, keep rubbing it about with your wooden spoon in the pan, and be careful it does not burn, which it will if your spoon does not touch the CONFECTIONER. 79 bottom of the pan ; when you find the paste does not stick to the pan, and comes altogether, then it is done. N. B. Put a little flour on your dresser, that it may not stick. N°. 73. f • ORGEAT PASTE. TAKE two pounds of sweet and one ounce of bitter almonds, pound them very fine with water; have two quarts of syrup boiling, and let it boil till it is come to blow ; mix the almonds with it and stir it over the fire till it becomes very stiff, stir it all the time with a spaddle or else it will burn at bottom ; when cold put it in your pots, and tie a bladder over the paper. ) N°.74. ' Jj | !i ORGEAT SYRUP. TAKE eight ounces of sweet and one ounce of bitter almonds, pound them very fine, that you cannot feel one piece of almond in it; mix one quart of water, wine measure, with it; strain it through a fine cloth ; put in one gill of orange flower water, have two quarts of boiling syrup, and let it boil till it is almost caramel; mix what drains from the almonds with the syrup on the fire, and let it boil till it be¬ comes a fine syrup; put it into your bottles while it is warm; the next day cork them, and put bladders over the corks. CONFECTIONER. 81 N°. 75. LEMON SYRUP. TAKE six lemons and rasp them very fine into a bason ; squeeze the juice of one dozen of lemons to the rind, and mix it well together with a spoon ; take one quart of fine syrup, put it in a saucepan and let it boil till it is almost caramel; while your syrup is boiling, drain your lemon juice and rind through a fine sieve; take care that you put the juice to the syrup be¬ fore it is caramel, or you will have your syrup too high ; then let it boil three or four minutes and observe that it is a fine syrup; when done take it oft ; let it stand a little time, and put it in your bottles while warm ; the next e 5 82 THE COMPLETE clay cork them, and tie bladders over the corks. N°. 76 . ORANGE SYRUP. TAKE eight China oranges, rasp them very fine into a bason ; squeeze one dozen of China oranges and two lemons to the rind : mix it all together with a spoon in the bason; drain all the juice through a fine lawn sieve; take one quart of fine syrup, and boil it till it is almost caramel; put the juice to the syrup, but mind you make it a fine syrup; put it into your bottles, cork and bladder them the next day. N°. 77. SEVILLE ORANGE SYRUP. TAKE one Seville orange, and rasp it very fine; squeeze eight Seville CONFECTIONER. 83 oranges and one lemon with the rind ; mix it all well with the spoon ; take one quart of fine syrup, and boil it till it is almost caramel; strain your juice through a fine sieve, and mix it well with your syrup, put it in your bottles while a little warm; cork and bladder therm next day. N°; 78. PINE APPLE SYRUP. DRAIN the syrup from your pine apple chips, when you are going to dry them that are preserved, as you will see in your receipt of pine apple chips'; boil the syrup three or four times, and put it into your bottles while warm ; cork and bladder them the next day. e 6 84 THE COMPLETE N°. 7 9. CAPILLAIRE SYRUP. TAKE two quarts of fine syrup, and boil it to blow; boil it twice or thrice with two gills and a half of orange flower water, skimming it all the time; put it in your bottles, and cork it up the next day; put pieces of bladders over the corks, but mind that it is a fine syrup, before you take it off. N°. 80. CURRANT JELLY, RED AND WHITE. PUT your currants into a preserving pan, mash them and put them over the fire ; when they are all broke and just upon the boil, take your spaddle and put them in a hair sieve; let all the juice drain through a flannel bag till it is CONFECTIONER. 85 quite fine, if it is not fine enough the first and second time, put it through again ; take as much sugar as you have got jelly, and let it boil almost to caramel, then put your jelly in, and let it boil ten minutes, skim it all the time ; then take it off, mind it is a fine jelly, and put it in your glasses. N°. 81. RASPBERRY JELLY FOR ICES. PUT your raspberries in the preserv¬ ing pan; wash them well with your spaddle, put them over the fire, stirring them all the time they are on; when they are ready to boil take them off, and pass them through a hair sieve into a pan, let no seed go through; put your jelly into another pan, and set it on the fire, and let it boil twenty mi¬ nutes before you put the sugar in, stir it 86 THE COMPLETE all the time, or else it will burn at bot¬ tom ; put fourteen ounces of sugar to every pound of jelly, let it boil twenty minutes, stir it all the time, when cold put it in a brown pan and pots; sift a little powdered sugar over it; let itstand one day and then cover it up; this jelly is good to make ice cream with. N°. 82. APPLE JELLY TO PUT OVER FRUIT, &c. TAKE one dozen and a half of rus- setings, pare and cut them in pieces into a preserving pan, and take the cores from them; cover them with water, and let them boil quite to a mar¬ malade ; put them in a hair sieve, let them drain ; have as much syrup in another pan, as there comes jelly through the sieve, and let the syrup boil till it almost comes to caramel, put CONFECTIONER. 87 the jelly to the syrup, and let it boil ten minutes; then put it over your fruits, let it be hot. N°. 83. HARTSHORN JELLY. ROIL half a pound of hartshorn shavings in a gallon of water, till one third of the water is boiled away, then strain it off and let it stand till it is cold, melt it again, put in a little bit of orange and lemon peel just to colour it, skim it well, and add a half pint of Rhenish or white mountain wine, the juice of one lemon and a half, with half a pound of fine sugar; taste it, and if it is not sweet enough to your palate, add more; take the whiles of six eggs, whisk them well and put them in ; stir these together, let it boil a little time, take it off, and add as much more 88 THE COMPLETE lemon juice as will sharpen it to y QU r taste; pour this into your jelly bag, first putting in the whites of eggs, and Jt will run the clearer; if it docs not come clear the first time, pour it into the bag again, and it will come clearer into your glasses; let your bag hang near a fire to keep the jelly warm, till it all 111 ns off; you may know when the liquor will jelly, if when it is on the fire, you take a little in a spoon and let it cool. N°. 84. CALVES FOOT JELLY. BOIL two calves feet in a gallon of water, till it comes to two quarts, strain it off, and let it stand till cold, skim¬ ming off all the fat clean; take the jelly up clear from the sediment; put the jelly into a saucepan with a pint of CONFECTIONER. 89 mountain wine, half a pound of pow¬ dered sugar, and the juice of four large lemons; whisk six or eight whites of eggs; put them in a saucepan, and stir them well with the jelly till it boils ; let it boil a few minutes; pour it into a large flannel bag, and it will run through quick, pour it again till it runs clear; get a large china bowl ready with two lemon peels rasped as thin as possible; let the jelly run into that bowl, and the peels give it both a fine amber colour, and also a fine flavour; lastly put it into your glasses. N°. 85. BLACK CURRANT JELLY. PUT your black currants into a pre¬ serving pan over the fire; mash them with your spaddle and just let them boil; take them oft’ and drain them through THE COMPLETE a very fine sieve; boil them a quarter of an hour; to every pound of currant jeily put fouiteen ounces of powdered sugar; boil them ten minutes; put it in your pots; let it stand two days be¬ fore you cover it up, and put brandy papers over the jelly before you tie the papers. I j I,; 3 N®. 86 . TO MAKE BLOMONGE. TAKE one pint of milk and half a handful of picked isinglass, put the isinglass into the milk and boil it, till all the isinglass is melted; strain it through a sieve : pound four ounces of sweet, and six or seven bitter almonds very fine; put a little spice in your milk; when you boil it, mix your almonds with the milk to make it pala¬ table : pass it through a sieve again, l 1 1 CONFECTIONER. 91 put it in your moulds, and let it stand till it is cold. K°. 87. GOOSEBERRY JELLY. TAKE two quarts of green goose¬ berries; and put to them two quarts of water; boil and mash them as they boil, until they are all to a mummy; drain all the juice from them through a flannel bag; when it is all drained, take as much more syrup as there is jelly from the gooseberries; boil the syrup to blow; put the gooseberry jelly into it and boil it about a quarter of an hour, and make it a fine jelly. N°. 88. RASPBERRY JAM. PUT the raspberries into a large cop¬ per pan, stir them well at the bottom THE COMPLETE 92 ot the pan, with a large spaddle about tlnee feet long; mash the raspberries as much as you can ; put them over the fire and keep stirring them all the time; when you find they are almost ready to boil, take then/ off; have a large hair sieve over another pan and pass the raspberries through the sieve; the hair of the sieve must be large enough to Jet all the seeds of the rasp¬ berries through; mind there are no pieces of raspberries left; put them over the fire and stir them with your spaddle; let the raspberries boil half an hour, stirring them well from the bot¬ tom as they boil, to prevent them from burning, put in fourteen ounces of powdered sugar to every pound of rasp¬ berries ; take them off the fire; mix them well together and boil the sugar and the raspberries together half an CONFECTIONER. 93 hour; sift some powdered sugar over the top of the pan before they are covered. N°. 89. APRICOT JAM. GET the ripest apricots you can, cut them to pieces and take the stones from them; put them in a large cop¬ per preserving pan, and mash them as much as you can ; put them over the fire to warm, mashing them all the time; pass them through a cullender and keep forcing them with a small pestle; when they are all broken put them over the fire and just let them boil for ten minutes, stirring them all the time; then put fifteen ounces of powdered sugar to every pound of apri¬ cots: let them boil together half an hour, stirring them all the time with THE COMPLETE your spaddle that it may not burn at bottom; when it is boiled enough put it into brown pans; when cold put some apple jelly over the top of them, and brandy papers over the jelly before you cover them, and let them stand two days before you put them by. I- j |J ) I 11 1 it N°. 90. STRAWBERRY JAM. PICK the stalks from the sfrawber- lies, and put them into a large copper preserving pan; mash them with yoirr spaddle to break them as much as you can; put them over the fire, make them quite hot, almost to boil; pass them through a very fine cullender; boil the strawberries twenty minutes, stirring them all the. time with your spaddle; weigh your strawberries; and allow fifteen ounces of powdered sugar 6- s CONFECTIONER. 95 tt® to every pound of strawberries; put in )U«l ? the sugar and boil them together, stir- ip ring them from the bottom for half an >ffe hour over the fire; fill your pansand rfafc s 'ft some powdered sugar on the tops of istuid ‘hem before you put them by, and the next day put papers over them. N°. 91. BARBERRY JAM. ifo PICK your barberries from the stalks, and put them into an earthen pan, then into the oven to bake; when baked pass them through a sieve with a mii large wooden spoon, take care there ;ji aie n0 skins of the barberries in it; E weigh the barberries, and to every two i P oun ds of barberries allow two pounds F and a kalf of powdered sugar; mix ;5 su S ar and the barberries together, !ji P u t it in your pans and cover it up; set 96 THE COMPLETE it in a dry place : when you have filled your pans with it, sift a little powdered sugar over the tops of them. N°. 92. PEACH JAM. GET the ripest peaches, stone and bruise them ; put them in a preserving pan and let them boil; mash them very much, stirring them with yourspaddle; when they are soft pass them through a large sieve; pound some bitter almonds with powdered sugar to keep them from oiling; put half an ounce of them to a pound of jam ; put the jam and almonds over the fire and boil them a quarter of an hour; add ten ounce of powdered sugar to every pound of jam; mix the sugar and the jam together, boil it half an hour, stirring it all the time from the bottom; when it is boiled CONFECTIONER. 97 enough, put it into your pot or pans, and when cold put some apple jelly over it, and brandy paper over that. N“. 93. BLACK PLUM JAM. GET the ripest black muscle plumbs, cut them to pieces, stone them and put them into a large copper pan ; bruise them as much as you can with your spaddle; warm them over the fire till they are soft; pass them through a cul¬ lender with a pestle and get as much through as you can ; boil it one hour, stirring it from the bottom all the time, or else it will burn; put six ounces of powdered sugar to every pound of jam; take it off the fire to mix it, put it over the fire ten minutes, then take it off and F 98 THE COMPLETE put it in brown pans, and sift some pow¬ dered sugar over it. K°. 94. RASPBERRY CAKES. TAKE one pound of raspberry jam, one pound of powdered sugar, and mix them well together with your spoon; have some small pieces of tin made in round rings about the size of a half crown piece, and about a quar¬ ter of an inch deep, and have a piece of wire fixed to the ring to lay hold by ; then have a pewter sheet or plate, put your ring on it and fill it with your jam, stroke it over the top with your knife, have a pin and pull it along all the inside of the ring, lift the ring up and the cakes will stick to the plate; put them into your stove and let them be there till the next day; CONFECTIONER. 99 then take them off with your knife and turn them; put them on a sieve and let them be till the next day, and when you find they are well dried, put them into your box. N°. 95. SEVILLE ORANGE PASTE CAKES. GUI one dozen of Seville oranges into halves, and squeeze them into a brown pan ; put the peels into a pan of water and let them boil till they are quite soft; take them out and scoop all the inside out ol them; pound the peels in a mortar, then take one dozen and a half of large apples, pare and cut them in pieces into a preserving pan; add to them the juice of the oranges and water enough to cover the apples, and let them boil till they f 2 !00 THE COMPLETE come to marmalade ; pass it through a sieve with a spoon, likewise pass the orange peels that are pounded through a sieve; mix the apples and oranges to¬ gether; have as much syrup in another preserving pan as you have jam ; boil the sugar till it is nearly caramel; mix it with your jam, stir them well toge¬ ther ; put it over the fire ten minutes, stir it all the time with your spoon ; put your heart tin moulds, or any shape you like, on your pewter sheets or plates; fill them with your paste, put them into a hot stove, and let them stand till you find the mould will come off easily, and without the jam’s run¬ ning ; take them off, place them in a sieve and put them into your stove till they are quite dry, then let them lay in your stove one day. CONFECTIONER. 101 N". 96 . MILLEFRUIT ROCK CANDY, FIRST get a tin box one foot long and about eight or nine inches wide, and six wires made to go into this tin ; the tin box must be made rather smaller at bottom than at top, let there be a little hole at the bottom about the size of a common quart bottle cork, and when you put any thing in put a cork into this hole ; put a layer of paste knots at bottom and a layer of angelica knots; put a wire between every layer to keep them hollow, go on with layers of any thing you have that is well dried and hard, have a pan of syrup and let it boil till it comes to blow, then pour it over them in the tin box and let it stand three hours in a very hot stove; then f 3 *02 THE COMPLETE pull out the cork at bottom and put the box on one side for the syrup to run out; let it stand half an hour in the stove, then take them out and you will find it will be candied all round them, then put them into your paper¬ ed box. N°. 97. HOCK SUGAR OF ALL COLOURS. TAKE a pint of syrup, put it into a pan and boil it almost to caramel; have a white of an egg in a little pot and mix a little powdered sugar with it, make it very thick with a tea spoon; take your syrup off the fire, put the egg and sugar into the boiling syrup; stir it round very much in the pan with a large spoon; have a sieve papered, you must be very quick about it or it will come over the pan; pour it into your sieve, when cold it will be hard 103 CONFECTIONER. like a rock; and when you want to vary the colour, mix what colour you choose with your eggs and sugar, N°. 98. BARLEY SUGAR. TAKE a small stewpan, put some syrup into it and boil it till it comes to caramel; rub a little butter on a marble stone just to grease it that it may not stick ; then take your sauce¬ pan by the handle, and let the syrup run out of the spout along the stone in long sticks, twist it while it is hot at each end and let it stand till cold. N®. 99 . TO MAKE ALL SORTS OF CARRAWAY COMFITS. TAKE some fine carraway seeds, sift all the dust from them, and have a F 4 ✓ 104 THE COMPLETE large copper preserving pan about two feet wide and with two handles, and with two pieces of iron made as a ring on each side, then you must have a pulley fixed to the beam, and a cord with a hook to each end so as to fix it at each side of the pan to let the pan sling; then have some fine starch as white as you can get and just soften it, boil some syrup a quarter of an hour and mix it with the starch ; take some gum arabic, put it into some water, then put that into another pan and make it just warm; have an iron pot with charcoal fire under the large pan, but not too hot, only just to keep the pan warm; have a large tub to put your pot of fire at bottom and your large pan must be on the top; put the car- raway seeds into your pan; add a large ladleful of gum arabic, rub them with your hands till you find they are all CONFECTIONER. 1Q5 dry; then put the ladleful of starch and syrup, and do the same over your pan of fire until you find they are all dry; put the gum only three or four times to them at first, then the starch and sugar, but boil your syrup more as you find they come to coat with it and not so much starch; when you have dried them seven or eight times put them into the stove, do them the next day, and so for six or seven days suc¬ cessively. N°. 100. CARDAMOM COMFITS. GET your cardamoms at the che¬ mists, and they will be in a shell; put them into your oven just to dry the skins, and they will break; pick all the seeds from them, put the seeds 106 THE COMPLETE into your large comfit pan and have a fire under the same as for others; mix your gum, starch, and syrup, and do them the same about the pan with your hands. N°. 101. CARAMEL CROCONT. TAKE your copper crocont top and butter it all over, then have some sy¬ rup boiling in a stew pan; let it boil till it comes to caramel, take the pan off, dip a three pronged fork into the syrup or from the spout of the pan; and you will see strings hang to the fork; move the fork to and fro over the cro¬ cont till you quite cover it thick, have your little dish of sweetmeats under, take this crocont off the mould, and when cold put it over the sweetmeats and handle it very lightly. CONFECTIONER. 107 N°. 102. WHIP, FOR A TRIFLE. TAKE one pint of cream, put it in a freezing pot, put the pot into a little ice in an ice-pail, and whip your cream with a whisk, mix your wine and rind of an orange in another bason, and the juice of an orange and sugar ac- cordingto your palate; put your cream in and mix it, then pour all the liquor into a dish that your trifle is to be in and put the froth of the cream over it, and garnish it, add different coloured sugar nonpareils and some small biscuits of different sorts. 108 THE COMPLETE N°. 103. everlasting whipsyllabub to PUT INTO GLASSES. TAKE five half pints of thick cream, half a pint of Rhenish wine, half a pint of sack, and the juice of two large Seville oranges; rasp in the yel¬ low rind ot three lemons, and a pound of double refined sugar well pounded and sifted; mix altogether with a spoon¬ ful of orange flower water, beat it well together with a whisk half an hour, then with a spoon fill your glasses. This will keep above a week, it is much better for being made the day before it is used. CONFECTIONER. 109 N°. 104. FLOATING ISLAND; A PRETTY DISH FOR THE MIDDLE OF A TABLE, AT A SECOND COURSE, OR FOR A SUPPER. TAKE a soup dish according to the size and quantity you would wish to make, but a deep glass dish is the best, put it on a china dish; first take a quart of the thickest cream you can get, make it sweet with fine powdered sugar; pour in a gill of fine mountain and rasp the yellow rind of a lemon in; whisk your cream very strong as carefully as you can; pour the thin from the froth into a dish; take some Naples biscuits and cut them as thin as possible; lay a layer of them as light as possible on the cream, then a layer of currant jelly, again, a layer of Na¬ ples biscuits, over that put your cream 110 THE COMPLETE that you saved; put as much as you can make the dish hold, without run¬ ning over; garnish outside with sweet¬ meats and what else you like. N°. 105. ICEING FOR A RICH CAKE. TAKE six whites of eggs and whisk them very strong; then have a pint of syrup in a small stewpan, and let the syrup boil till it comes to blow through your skimmer; work it about the pan with a spoon, when it is all white and is a great deal thicker, mix the whites of eggs together, make it very thick, put it over your cakes and put them into your stove; let them dry, then put another coat over them; make it as smooth as you possibly can and let it dry in your stove f • 1 _ w CONFECTIONER. Ill N°. 10(5. TO CLARIFY SUGAR FOR SWEET¬ MEATS. TAKE a large deep copper pan and break two eggs into it, then whisk it as you pour the pan half full of clear water, so as to make it like soap suds; put two large loaves of sugar into it, and put it over the fire; take a large skimmer, stir it till it is all melted, if you stir it longer your syrup will not be clear; be careful it does not boil over into the fire, for it is dangerous, as it may set the house on fire; when you find it begins to boil and the scum rises, take it off the fire, but do not stir it till it has stood half an hour; then you will find that all the scum will come to the top; take a large skimmer and take it off clean; put it on the fire. { 112 THE COMPLETE let it boil twenty minutes, skimming it all the time, strain it through a flannel bag very clean; put it into a pan or a large stone jar, and use it as you want it to your fruit. N°. 107. CEDERATA ESSENCE. GET the Cederaties at the Italian warehouses, rasp the rind of them all round very fine; put it in a large marble mortar, and allow for every quarter of a pound, two pounds of powdered su¬ gar ; mix it well with a large spaddle till you find it alLof a colour and that the rind is well mixed ; put it into a stone jar, and squeeze it down as hard as you can ; put a bladder over the pa¬ per you cover it with, and tie it over quite tight; put it by, and in one month it will be fit to use. CONFECTIONER. 113 N°. 108. LEMON ESSENCE. RASP your lemons all round very thin, and allow for every quarter of a pound of rind one pound of sugar; mix it the very same way you do the essence of cederata, put it into a stone jar, and bladder it up the same. N°. 109. ORANGE ESSENCE. TAKE one dozen and a half of China oranges, rasp them all round and squeeze six of them in with the rind ; mix it well in a bason, let three pints of syrup boil about twenty mi¬ nutes ; mix the orange rind and juice, and just give it a boil or two, and when cold put it in bottles and cork it up. RASP two lemons and squeeze six, put to them three gills of syrup and the rest water; taste it, and if it is not to your palate, alter it till it is right; then strain it through a lawn sieve, and put it in your glasses for use. N°. Ill, ORANGEADE. TAKE eight China oranges and rasp four of them; squeeze the eight oranges and three lemons to the rind; put about two gills of syrup into it and the rest water; taste it, and if you find it not rich enough put some syrup to it, and squeeze more oranges in ac* cording to your palate; and if not spur CONFECTIONER. 115 enough, squeeze in one more lemon ; strain it through a lawn sieve, and it is fit for use. N°. 112. CURRANT WATER MADE OF JELLY. TAKE two large spoonsful of cur¬ rant jelly, mix it with a little warm water, then put one gill of syrup, squeeze two or three lemons in and let the rest be water; and make it to your palate, putting a little cochineal in it to make it of a fine colour; strain it through a sieve, and it is fit for use. N°. 113. FRESH CURRANT WATER. TAKE a quart of fresh currants and squeeze them through a sieve with your hand; put two large wooden spoonsful of powdered sugar and one lemon in, and the rest water ; make it to your palate; strain it through a sieve, and it is fit for use. • • I i r ;U i 1 , s)a | N°. 114. CEDERATA WATER. TAKE a large wooden spoonful of the essence of ccderata, put it in a bason, squeeze three lemons; add three gills of syrup and all the rest water; make it to your palate, mind that all the essence is melted ; and if it is not rich enough, put more syrup in; pass it through your lawn sieve, and it is fit for use. N°. 115. RASPBERRY WATER OF RASPBERRY JAM. TAKE two large spoonsful of jam; put it into a bason ; squeeze six lemons CONFECTIONER. 117 in, and let the rest be water; put a little cochineal to colour it, put in a little syrup to make it palatable ; pass it through your sieve, and be careful all the seeds are clean out, it is then fit for use. N°. 116. FRESH RASPBERRY WATER. TAKE one pint of fresh raspberries, and pass them through a sieve with a wooden spoon ; put two large spoons¬ ful of powdered sugar in, squeeze one lemon in, and let the rest be water; make it palatable, and put a little co¬ chineal in to colour it; pass it through a sieve, and it is fit for use. N°. 117. BERGAMOT WATER. SQUEEZE six lemons and to that add three gills of syrup, let the rest 118 THE COMPLETE be water; make it rich before you put the essence in ; when it is to your taste, put a teaspoonful of essence of bergamot in; pass it through a sieve, and it is fit for use. K°. 118 . APRICOT WATER. TAKE two large spoonsful of apri¬ cot jam, and one gill of syrup; squeeze four lemons, put a handful of bitter almonds pounded and a little powdered sugar in the jam, so as to make it have the same bitter taste as the kernels of the apricots; let the rest be water, and make it palatable, pass it through a very fine lawn sieve, and it is fit for CONFECTIONER. 1T9 N°. 119. STRAWBERRY WATER OF STRAW¬ BERRY JAM. TAKE two large spoonsful of straw- berr Y j am > squeeze three lemons, and add one gill of syrup and the rest wa¬ ter to make it palatable; pass it through a lawn sieve, and it is fit for use. N°. 120. Fresh strawberry water. 1AKE one pottle of strawberries and pick the stalks from them ; pass them through a sieve with your wooden spoon ; and put in two large spoonsful of powdered sugar; squeeze one lemon, and let the rest be water; make it pala¬ table, pass it through a sieve, and it is fit for use. 120 THE COMPLETE K°. 121, BARBERRY WATER. TAKE two large spoonsful of bar¬ berry jam, and put them in a bason ; squeeze two lemons, put in one gill of syrup and the rest water; put a little cochineal in, and if you find it not rich enough, put 'a little more syrup, make it palatable, pass it through a sieve, and it is fit for use. K°. 122. PEACH WATER. TAKE two large spoonsful of peach jam in a bason ; put one handful of bitter almonds with a little powdered sugar; squeeze five lemons, put in two gills of syrup, and let the rest be water; make it palatable, pass it CONFECTIONER. 121 through' a sieve with a spoon, and it is fit for use. No. 123. PEAR WATER. GET some large pears, rasp them into a bason ; if your pears are large four will be sufficient, if small, six or eight; squeeze six lemons, put in four gills of syrup and let the rest be water; make it rich and palatable, pass it through a lawn sieve, and it is fit for use. N°. 124". CHERRY WATER. TAKE one pound of Kentish cher¬ ries, pound them in a mortar so as to break the kernels, take the cherries and kernels, put them into a bason and add G 122 THE COMPLETE four gills of syrup; squeeze four lemons in, and let the rest be water : make it palatable, pass it through a sieve, and it is fit for use. N 6 . 12 5. ORGEAT. TAKE six ounces of sweet and one dozen bitter almonds; pound them very fine, so that you cannot feel one piece of almond; mix one quart of water with them, strain it through a lawn sieve and put one gill of orange flower water to it, and it is fit for use. N°. 12 6 . EAU DE GROSEILLE. TAKE twelve pounds of red goose¬ berries quite ripe, add six pounds of CONFECTIONER. 123 loaf sugar pounded, mix them well together, put them on the fire, boil them ten minutes, mix them well with a wooden spoon and pass them through a hair sieve; then put the juice on the fire again, make it boiling hot and run it through a jelly bag; when cold add a bottle of syrup of capilaire and a bottle of French brandy, mix it well together, and put it into dry bottles. N. B. Most other waters produced from fruit may be made in a similar way. ?! I \! if N°. 127. BARBERRY ICE CREAM. TAKE a large wooden spoonful of barberry jam, and put it into a bason w ith one pint of cream; squeeze one lemon in, mix it well; add a little co- chjneal to colour it; put it into the freezing pot and cover it; put the ireezing pot into a pail and some ice all round the pot; throw a good deal of salt on the ice in the pail, turning the CONFECTIONER. 124- pot round for ten minutes; then open your pot, and scrape it from the sides, cover it up again, and keep turning it for some time, till your cream is like butter, and as thick; put it in your moulds, put them into a pail and'cover it with ice and salt for three quarters of an hour, till you lind the water is come to the top of the pail; do not be spar¬ ing of salt, for if you do not use enough it will not freeze; dip your mould into water, and turn it out on your plate to send to table. K°. 128 . RASPBERRY ICE CREAM. TAKE a large spoonful of rasp¬ berry jam; put it into a bason and squeeze one lemon in; add a pint of cream and a little cochineal to colour g 3 126 u THE COMPLETE it; pass it through a sieve into a bason; put it into your freezing pot, and do as above directed in your barberry ice cream. N°. 120 . STRAWBERRY ICE CREAM. TAKE a large spoonful of Straw¬ berry jam: add a pint of cream and a little cochineal; put it into your freez¬ ing pot, and follow the first directions of your raspberry cream. K°. 130. APRICOT ICE CREAM. TAKE one spoonful of apricot jam; put it into a bason and squeeze one lemon in : take a handful of bitter almonds pounded with a little pow¬ dered sugar, put them all to a pint of CONFECTIONER. 127 cream and put it into your freezing pot. N°. 131. PINE APPLE ICE CREAM TAKE one gill and a half of pine apple syrup, put it into a bason and squeeze in one lemon and a half; add one pint of cream, make it palatable; then put it into your freezing pot and freeze it till it is as thick as butter; if you would have it in the shape of a pine, take the shape and fill it; then lay half a sheet of brown paper over the mould before you put it into the ice; and let it remain some time, and be careful no water gets into the shape. u 128 the complete N°. 132. CURRANT ICE CREAM. TAKE one large spoonful and a half of currant jelly, put it into a bason with half a gill of syrup; squeeze in one lemon and a half; add a pint of cream and a little cochineal, then pass it through a sieve and freeze it as the- others. N°. 133. PISTACHIO ICE CREAM. BREAK six eggs into a pan and beat them well with a wooden spoon ; put in a pint of cream, beat that well with the eggs and put in the rind of a lemon, one gill and a half of syrup, and a little cinnamon and mace, boil it and stir it all the time, or it vyill CONFECTIONER. 129 burn, let It boil till you find it grows thick and comes to a curd ; then take it off, mix four ounces of pistachio nuts blanched and pounded very fine in a mortar with the custard ; pass it through a sieve and put it into your freezing pot. N°. 134. BISCUIT ICE CREAM. BREAK six eggs into astewpan and beat them well with a wooden spoon ; add one pint of cream, the rind of one lemon, two gills of syrup and a little spice; boil it till you find it just thickens, stirring it all the time; crum¬ ble some Naples biscuits and ratafia biscuits; pass them through a sieve with the other ingredient, and put it in your freezing pot. - u THE COMPLETE N°. 135. PLAIN ICE CREAM. PUT one pint of cream into a freez¬ ing pot in a little ice, whisk it about till it hangs about the whisk: then take the whisk out and put as much powdered sugar as will lay on half a ciown; stirand scrape itaboutwithyour ice sciaper till you find it all frozen ; put it into your mould, and put them in your ice to take the shape. N # . 13 d. BROWN BREAD ICE CREAM. DO the same with a pint of cream as in the plain ice cream, only when you have frozen it, rasp two handfuls of brown bread and put it in before you put it into your moulds. CONFECTIONER. 1S1 N°. 137. ROYAL ICE CREAM. TAKE the yolks of ten eggs and two whole eggs; beat them up well with your spoon ; then take the rind of one lemon, two gills of syrup, one pint of cream, a little spice, and a lit¬ tle orange-dower water; mix them well and put them over the bre, stirring them all the time with your spoon ; when you find it grows thick take it off, and pass it through a sieve; put it into a freezing pot, freeze it, and take a little citron, and lemon and orange peel with a few pistachio nuts blanched ; cut them all and mix them with your ice before you put them in your moulds. G 6 u 132 the complete N p . 138. ginger ice cream. TAKE four ounces of ginger pre¬ served, pound it and put it into a ba¬ son, with two gills of syrup, a lemon squeezed, and one pint of cream ; then freeze it. N°. 139 . ERESH STRAWBERRY ICE CREAM. TAKE one pint of fresh strawber¬ ries, pick the stalks from them and pass them through a sieve with your wooden spoon; add four ounces of powdered sugar to them, and one pint of cream, freeze it, &c. CONFECTIONER. 133 N°. 140. FRESH RASPBERRY ICE CREAM. TAKE one pint of raspberries, pass them through a sieve ; put five ounces of powdered sugar and a pint of cream, then freeze it. N°. 141. FRESH APRICOT ICE CREAM. TAKE four ounces of the ripest apricots you can get, pass them through a sieve with your wooden spoon, with four ounces of powdered sugar and one pint of cream, and freeze it. N°. 142. COFFEE ICE CREAM. TAKE one ounce of coffee whole, and put it in a stewpan with one pint 134 THE COMPLETE of cream ; put it over the fire and let it simmer and boil ten minutes or a quar¬ ter of an hour; drain all the coffee from it, break four eggs into a pan and add one gill and a half" of svrup; beat them well up together, put the cream that comes from the coffee into it; give it a boil, stir it all the time, pass it through a sieve and freeze it. N°. 14-3. CHOCOLATE ICE CREAM. TAKE one ounce and a half of chocolate and warm it over the fire; take six eggs, one gill of syrup, and one pint of cream ; mix it over the fire till it begins to thicken; mix the chocolate in, pass it through a sieve and freeze it. CONFECTIONER. 135 N°. 144. SEVILLE ORANGE ICE CREAM. RASP the rind of one Seville orange into a bason, and squeeze three, and two lemons; add two gills of syrup and one pint of cream ; mix it well, pass it through a sieve and freeze it. N°. 145. LEMON ICE CREAM. RASP one lemon and squeeze three or four ; add two gills of syrup and one pint of cream ; mix it altogether, pass it through a sieve, and freeze it. N°. 145. CHINA ORANGE ICE CREAM. RASP one China orange; squeeze four, and one lemon and a half; put 136 THE COMPLETE in two gills of syrup and one pint of cream; pass it through a sieve and freeze it. N°. 147. BURNT FILBERT ICE CREAM. ROAST some Barcelona nuts well in the oven, and pound them a little with some cream ; put four eggs into a stew- pan, with one pint of cream and two gills of syrup; boil it till it grows thick, pass it through a sieve and freeze it; then mix your filberts with it before you put it in the moulds* N°. 148. BURNT ICE CREAM. TAKE six eggs, and one gill of syrup and one pint of cream ; boil it over the litc till it is thick; then have two ounces CONFECTIONER. 137 of powdered sugar in another stewpan, and put it over the fire; let it burn till all melts, stirring it all the time, and when you see it is burnt ot a fine brown, pour the other in, mix it quickly, pass it through a sieve and freeze it. N°. 149. MILLEFRUIT ICE CREAM. TAKE two gills of syrup, squeeze three lemons, put in a pint of cream, and freeze it; cut some lemon peel, a little orange peel, and a little angelica, into small pieces; when it is frozen ready to put in the moulds, put in your sweetmeats with a little cochineal ; mix your ingredients well but not the cochi¬ neal, as it must appear only here and there a little red, then put it in the mould. 138 THE COMPLETE N°. 15 0. FRESH CURRANT ICE CREAM. TAKE one pint of currants, pass them through a sieve with live ounces of powdered sugar and a pint of cream, then freeze it. N°. 151. CEDERATA ICE CREAM. TAK E two large spoonsful of essence of cederata, put it into a bason, squeeze in three lemons and add one pint of cream ; observe that all the essence is melted, then pass it through a sieve and freeze it. N®. 152. • > - • - * .. , I BURNT ALMOND ICE CREAM. THIS ice is done in the same man¬ ner as the burnt filbert ice cream. Confectioner. 139 N°. 153. PARMASAN CHEESE ICE CREAM. TAKE six eggs, half a pint of sy¬ rup, and a pint of cream; put them into a stewpan and boil them until it begins to thicken; then rasp three ounces of Parmasan cheese, mix and pass them through a sieve, and freeze it. N°. 154. DAMSON ICE CREAM. TAKE three ounces of preserved damsons, pound them and break the stones, put them into a bason, squeeze in two lemons, a pint of cream; pass them through a sieve, and freeze it. 140 THE COMPLETE N°. 155. PRUNELLO ICE CREAM. PUT five eggs into a pan with two g) h of syrup and one pint of cream ; boil it over the fire till it comes thick, then put as much prunello spice as will make it palatable; then pass it. through a sieve, and freeze it. N°. 1 56 . PEACH ICE CREAM. TAKE one large spoonful of peach jam, add one handful of bitter almonds pounded with sugar, squeeze one or two lemons, and put in a pint of cream ; then pass it through a sieve, and freeze it. CONFECTIONER. 141 N° 157. BLACK CURRANT ICE CREAM. TAKE one large spoonful of black currant jelly, squeeze one lemon in, and add a pint of cream; pass it, and freeze it. N®. 158. CHERRY ICE CREAM. TAKE half a pound of preserved cherries, pound them stones and all; put them into a bason with one gill of syrup, squeeze in one lemon and add a pin! of cream, pass it through a sieve, and freeze it. 142 THE COMPLETE WATER ICES OF ALL SORTS. N®. 159. BARBERRY WATER ICE. 1 AkE a large spoonful of Barberry jam, put it into a bason, squeeze in one lemon, add a pint of water and a little cochineal to colour it; pass it through a sieve and freeze it; be very \ ? I N°. 160. RASPBERRY WATER ICE. TAKE a large spoonful of raspberry jelly or jam; put it into a bason, squeeze in one lemon, add a pint of water and a little cochineal, and pass it through a sieve; if you make it roith jam, be careful not to let any of the seeds get into your ice; let it freeze rich like butter, which if it does not, you must add a little more syrup, and then freeze it. N°. 161. STRAWBERRY WATER ICE. TAKE a large spoonful of straw¬ berry jam, put it into your bason; I I • - ' J THE COMPLETE 144 squeeze in one lemon, add a pint of water and a little cochineal, and if it does not freeze rich enough, add a lit¬ tle more syrup, and freeze it. N°. \ 6 ‘ 2 . APRICOT WATER ICE. TAKE a large spoonful of apricot jam, put it into a bason, squeeze one lemon in, add a pint of water, and put to them one handful of bitter almonds pounded fine, with a little sugar; pass them through a sieve, and freeze it rich and thick. N°. 1C3. PINE APPLE WATER ICE. TAKE two gills of pine apple syrup, squeeze two lemons in, add a pint of water; it must be rich and freeze CONFECTIONER. 145 thick ; if you want to have it in the shape of a pine, close it well and cover your shape with a sheet of paper before you put it in the ice ; let it lie for one hour covered with the ice and salt be¬ fore you turn it out. N°. 1(54-. CHOCOLATE WATER ICE. TAKE three ounces of chocolate, warm it and mix half a gill of syrup with a pint of water; mix it well and freeze it thick. N°. 165. SEVILLE ORANGE WATER ICE. TAKE the rind of two Seville oranges off very fine and tlnn; squeeze them into a bason with one lemon ; add two gills of syrup and half a pint of 146 THE COMPLETE water; pass them through a sieve, and freeze them rich. N°. 166. CHINA ORANGE WATER ICE. RASP one China orange, squeeze in three and one lemon, put in two gills of syrup and half a pint of water; pass it, and freeze it thick. N°. 167. LEMON WATER ICE. RASP one lemon, squeeze three, and put in two gills of syrup and halt a pint of water, pass it and freeze it rich. N°. 168. PUNCH WATER ICE. PARE the rind very thin off one Seville orange, you are not to rasp it; CONFECTIONER. 147 put your parings into a bason, squeeze in two oranges and one lemon, put in two gills of syrup and half a pint of water, mix it and pass it; freeze it rich ; when frozen and mixed well with your spoon, put as much rum in as you think will make it agreeable to the pa¬ late, but when you put the rum in, take the freezing pot out of the ice while you mix it, which must be well done before you put it in the moulds. N°. 169. PEACH WATER ICE. TAKE a large spoonful of peach jam, put it into a bason with a large handful of bitter almonds pounded fine, one gill ot syrup, and one pint of wa¬ ter ; pass it and freeze it rich. ( 148 THE COMPLETE N*. 170. CURRANT WATER ICE. TAKE a large spoonful and a half of currant jelly, put it into a bason, squeeze two lemons, add half a gill of syrup and a pint of water; then freeze it rich. N°. 171. FRESH CURRANT WATER ICE. TAKE a pint of currants, pass them through a sieve, put in four ounces of powdered sugar and one pint of water; pass it and freeze it rich. N°. 172. FRESH RASPBERRY WATER ICE. TAKE half a pottle of raspberries, pass them through a sieve, then put in CONFECTIONER 149 five ounces of powdered sugar and a pint of water ; pass it and freeze it rich. N°. 173. DAMSON WATER ICE. TAKE a quarter of a pound of pre¬ served damsons and break the stones, put them into a bason, squeeze in one lemon, add almost a pint of water and half a gill of syrup; pass it through a sieve and freeze it rich. N°. 174. rRUNELLO WATER ICE. PUT two gills of syrup into a bason ; squeeze in three lemons, half a pint of water, and as much prunello spice as will make it palatable; pass it and freeze it rich. h 3 < li.0 THE complete N°. 175. BLACK CURRANT WATER ICE. TAKE one large spoonful of black currant jelly, put it into a bason ; squeeze in two lemons, and add a gill of syrup and half a pint of water; pass it and freeze it rich. N°. 17 f 200 if I ? THE COMPLETE berry deep; let them boil twenty minutes and take oft all the scum with paper carefully; if you find they are hke to break, take them off imme¬ diately and put them into your pots, when cold put apple jelly over, and be very careful that your pots are not the least damp. N®. 221. APRICOT CHIPS, WET. TAKE the chips that you cut off the apricots, and some powdered sugar; take a brown pan, lay a layer of chips and then a layer of sugar over them, and so on till your pan is full; let them stand till the sugar is all melted, boil them and put them into the pan again; boil them the next day, and so repeat boiling them ten or eleven days sue- CONFECTIONER. sot Cessively; then have proper syrup and put them in a brown pan till you want to dry them* N d . 222. GREEN GAGES, WET. LET your green gages be very sound, prick them with a fork six or seven times or more about the stalks; put them into cold water, or else they will turn black ; scald them, and have ano¬ ther preserving pan with boiling syrup; drain the water from the gages and put them into a deep earthen pan; place them regularly and pour the boiling syrup over them; let them stand till next da/, then drain all the syrup from them; boil it again, and put it over them; repeat so for seven k 5 202 the complete or eight days, then take another flat earthen pan, drain the syrup from them, place your gages in this pan ; boil some fresh syrup for half an hour and pour it over them, cover them up till you want them; you may put some into pots if you choose. CONFECTIONER. 203 DRIED FRUITS. N°. 223. DAMSONS, DRIED. TAKE damsons that you have pre¬ served, drain all the syrup from them, cover the bottoms of the sieves and put them in your stoves which must be hot, change the sieves every day till they are dry, and as you change the sieves turn your damsons, and when they are not sticky nor likelv to give, take them out and paper a box and putr them in, and lay a paper between every layer of damsons, k 6 MOGUL PLUMBS, DRIED. TAKE mogul plumbs that you have pieseived, drain all the syrup from them, wash them in a bason of water and lay them on a sieve; put them into the stove which must be pretty hot, tum them next day on another sieve, and let them stand in the stove two or three days; then put them in your box papered, and lay a sheet of paper between every layer of plumbs. N* 225. GREEN ORx\NGE PLUMBS, DRIED. TAKE green orange plumbs that you have preserved, drain all the syrup from them, wash them in a bason of CONFECTIONER. 205 water, put them on sieves and into the stove ; change the sieves and turn them every day on clean sieves; put them in your box, and use the same care and method as before directed. N°. 22 6 . GREEN GAGES, DRIED. TAKE preserved green gages, put them over the fire to warm, drain all the syrup from them, put them on the sieves and into the stove; change them every day and turn them, else they will stick; let them be in three days, and then put them in the boxes as before directed. N°. 227. PEARS, CANDIED, on DRIED. TAKE the pears out of the syrup, and put them on wires or a large sieve. 206 THE COMPLETE drain all the syrup from them, wash them in warm water to get the syrup oil them, drain them quite dry; then have a pan of syrup on the fire bailing, and let it boil till it comes to blow, take the pan off the fire, and take a spoon and rub it on the sides of the pan till you see it turn white; then put your pears in, and take them out, put them on a wire, and let them stand till cold, then put them in your box. N®. 228 .. CHERRIES, SWEET, DRIED. TAKF your cherries and syrup, warm them over the fire, drain all the syrup from them, put them on the back of the sieves just to cover the bottoms- put them into the stove the next day, change the sieve, put them in the stow CONFECTIONER. 207 again, and let them stand three or four days in the stove; let them be well dried before you put them in your boxes, for if they are not, they will grow sour and be full of maggots; paper them as before directed. N°. 229. CHERRIES, not SWEET, DRIED TAKE the cherries that you preser¬ ved not sweet, warm them, put them on your sieves and let the juice run from them; then while hot put them on the sieves, change them every day and let them be in the stove four or five days, afterwards move them about in the sieves till they are thoroughly dry, then paper your boxes as before directed. 208 THE COMPLETE N°. 230. APRICOT CHIPS, DRIED. TAKE your apricot chips, put them over the fire to be warm and drain all the syrup from them ; then make the chips the size you please, put them on the sieve as you make them, dust some sugar over them through a bag, and put them in the stove; let them be there two days, changing the sieves once or they will stick ; when dry, paper and put them into your boxes. N°. 231. ORANGE or LEMON CHIPS, CANDIED or DRIED. TAKE your preserved orange or lemon chips, wash them from the syrup with warm water, and the syrup CONFECTIONER. 209 you drain from them boil till it comes to blow; put the chips in and rub the Sugar at the sides with the spoon all round till you see the syrup all candy; then take the chips out with two forks, and put them on a wire for the sugar to drain off; let them stand till cold, and then put them in your boxes as before. N 9 . ! 232. ANGELICA KNOTS, DRIED. TAKE stalks of preserved angelica, take them out of your pan, wash all the syrup from them with warm water, cut them into slips about a quarter of an inch long, and the length of the ange¬ lica when first preserved; double them into whatever form you like, and if 810 THE COMPLETE you can, tie them in the form of a true lover’s knot; put them on sieves and into the stove, let them stand till they are quite dry and ready to be candied. N°. 233. BARBERRIES, IN BUNCHES, DRIED. TAKE some preserved Barberry bunches, put them over the fire to warm, then on a sieve, let all the syrup drain well from them, then have your sieves ready and put them on ; dust some powdered sugar over them through a bag; put them in the stove and let them remain there till they are quite dry, changing your sieves and turning the bunches; they must stand in the CONFECTIONER. 21? stove four days; paper your box, and put them in as before directed. iV, B. The above method does for currants. N°. 234. LEMON PEELS, CANDIED or DRIED. TAKE some preserved lemon peels, wash them in warm water and put them on a sieve to drain ; boil some syrup on the fire till it comes to blow, and put your peels in ; as soon as they are covered with sugar take them out again, put them on wires for all the sugar to drop through ; let them stand till cold and put them in your boxes. N. B. Do orange peel in the same manner. N°. 233. CUCUMBERS, DRIED. TAKE some preserved cucumbers, wash all the syrup from them, put 212 THE COMPLETE " ' .. .a them on your sieves to drain, then into your stove to dry, one day is enough for them to dry ; afterwards put them in your boxes as before directed, N°. 2 36 . GREEN APRICOTS, DRIED. TAKEsome preserved green apricots, wash them in a little warm water, put them on your sieves into a hot stove, changing your sieves every day; let them remain two or three days in the * stove until they are well dried, then put them into your boxes prepared, and cover them as before directed. N°. 237. APRICOTS FULL GROWN, DRIED. TAKE your apricots full grown that you have preserved whole, or those in 1 I If in cl in th in inti 1 k CONFECTIONER. US halves ; wash them in warm water, put them on sieves regularly, not to let them touch one another; put them into a hot stove for two or three days, changing the sieves every day; when dry put them into your boxes. N°. 238. GRAPES IN BUNCHES, DRIED. TAKE some preserved grapes, wash them with warm water, put them on your sieves, and into a hot stove, keep turning of them every day, changing your sieves; when well dried put them into your boxes. N°. 239. PINE APPLE CHIPS, DRIED. TAKE your slices of pine apples that you have in syrup, and wash them a i4 THE COMPLETE in warm water, then put them on your ( sieves in such a manner that they do a not touch each other, then take some j| fine powdered sugar, put it into a fine p linen bag and just shake it over them ; f ( keep turning them every day for three r0 | or four days in a hot stove ; when dry g put them into your papered box with writing paper between every layer, N°. 240. CEDERATIES, WHOLE, OR IN QUARTERS, DRIED. Wi TAKE your preserved cederaties '' lf either whole or in quarters, wash them in a little warm water; boil some syrup in another pan till it comes to blow; take a large spoon and rub it well to the sides of the pan till it comes white; ^ le CONFECTIONER, 215 dip your cederaties in, take them out and put them on your wires over ano¬ ther pan; Jet them drain weJJ, then put them into a hot stove on the wires for one day, till the candy dries all round them; when well dried put them into your boxes as before directed. N°. 241. PASTE KNOTS, RED OR WHITE. PARE some large apples, and cut them into a preserving pan, with just water enough to come up to the top of the apples; let them boil till they come to marmalade, then pass it through a sieve into a flat brown pan ; take some cochineal and mix it with the apples to make them a fine colour; have ano¬ ther preserving pan with as much syrup 216 THE COMPLETE in it as you have got apples, and boil the syrup until it comes to blow; take the syrup oft the fire and mix the apples with it in the pan; have sheets or plates made of pewter, about a foot and a half long, and about ten inches wide, with edges turned about the eighth part of an inch, to prevent the paste from tailing or running off"; cover your plates with your paste and put it into your stove, which must be hot; let them remain till next day, then take another pewter sheet and with a knife cut the paste round the edges and across the plates in scores about aquarter of an inch wide; then pull it off", and if it comes oft" easy it is dried enough; when you have got it oft in long strings, try to make them into knots according to your fancy; put them on the other plate, then into the stove, and let them 218 THE COMPLETE LIQUEURES. N°. 24-2. PERFETTO AMORE. FOR four bottles of brandy, peel six large and fresh lemons, the peels are to be very thin; cut in small bits, and put in the brandy with a little salt, half a handful of currants, five cori¬ ander seeds, five cloves, and a little cinnamon. The whole to be infused together for twelve hours, from which draw off only two bottles of spirit; then TIT CONFECTIONER. 219 take two pounds of sugar, boiled and claiified, in two bottles of water with three eggs, this is a red liquor; take a little roebe alum, which you must mix in a little boiling water, and a little cream of tartar; mix them in a small mortar; then throw it in the liquor; but first you are to strain it; then mix them altogether, and filter it through blotting paper. N°. 243. P E R S I C O. FOR four bottles of brandy, take four handfuls of bitter almonds of the best quality, and very fresh, they are to be cut in small bits with a little salt, two cloves, and a little cinnamon ; put all in the brandy, and infuse them for L 2 A N N I S E E D. FOR four bottles of brandy, take half a pound of anniseeds, and a quarter of a pound of fennel, three cloves to be cut in small bits, with a little salt; put all in the brandy; it is to be infused twelve hours before you distil it; two pounds of sugar must be clarified, with two bottles and a half of water, with the white of two or three eggs well beat together. CONFECTIONER 221 N°.245. CORNELLA OR CINNAMON. FOR four bottles of brandy, take four ounces of cinnamon of the best quality, thirty cloves, thirteen coriander seeds, a little salt, mixed together in brandy, let it infuse for eighteen hours; take from the still as much as you can ; two pounds of sugar clarified in two bottles and a half of water, with two or three whites of eggs well beat together, mixed with the spirit, and filtered through blotting paper; after you have mixed the spirit, take care to cork your bot¬ tles well. l. 3 1JI FOR four bottles of brandy, take one pound of coffee in powder, the best Turkey; a little salt, two cloves, a little cinnamon; then mix altogether for twelve hours before you distil it; two pounds of sugar, two bottles and half a pint of water clarified with whites of eggs, filtered through the paper. N®. 247. CHOCOLATE. FOR four bottles of brandy, take one pound of the best chocolate, cut in small bits, a little salt, two cloves, and a little cinnamon ; infuse all in the brandy; two pounds of sugar clarified CONFECTIONER, in two bottles and half a pint of water, with whites of eggs, and filter it through the paper. N. B. Be particular not to take more than two bottles from every four, except from the cinnamon, from which you are to take as much as you can get. N°. 248. * > 1 f Vi ' • O : USQUEBAUGH. TAKE three gallons cf strong rec¬ tified spirits, half a gallon of rich sweet English wine, four pounds of the best jar raisins, stoned ; six nutmegs, two ounces of mace, four ounces of cin¬ namon, one ounce of cloves, one ounce of coriander seed, and one ounce of ginger ; steep the whole for a fortnight in the spirits, then put the raisins and b 4 .£24 ir THE COMPXETE ’IF! ll.’t half a pound of stick liquorice in a gallon of soft water, and let it boil till it is reduced to half a gallon, then strain it through a sieve, and dissolve eighteen pounds of loaf sugar in a mortar, with half a pint of spirits of wine, an ounce of oil of cloves, mix it with the sugar till the oil disappears, and it is fit to barrel. To make it a fine yellow, use a little saffron steeped in water and put it to the liquor: fine it with alum water, N°. 249. RASPBERRY VINEGAR. TAKE six pounds of raspberries ga¬ thered in dry weather, six pounds of pounded sugar, put them in an earthen pan, lay a layer of raspberries and a layer of sugar; let them stand for three CONFECTIONER. 225 days, and stir them once a day with a wooden spoon, then take three pints of Burgundy vinegar, put it to them, stir them well together, put them in a clean preserving pan, over a charcoal fire, make them boiling hot, then run them through a jelly bag, put the syrup in a clean earthen pot, then put a large kettle of water on the fire, put the pot with the syrup in the boiling water, and let it boil for two hours, if not sweet enough sweeten it to your palate with fine loaf sugar, let it stand till cold, and put it into dry pint bottles. h 5 DAMSON -CHEESE. PICK the damsons free from stalks, leaves, &c. put them into a jar, and tie white paper over them, bake them in a slow oven till quite soft, rub them through a cullender while hot, put the pulpand juice which has passed through the cullender into a stewpan with fine powdered sugar to your taste, boil it over a moderate fire till it is as stiff as you can possibly stir it, which will take three hours; keep stirring it to prevent T3~~ -— CONFECTIONER. 297 it burning to the pan, and a few minutes before you take it off the tire put the kernels of the damsons into the pan, and mix with it, put it into cups or moulds, let it stand a day, and cut some pieces of writing paper the size of the tops of the cups or moulds, dip them in brandy and put close over them; put them in a dry place and they will keep for several years. N. B. You may make plumb or bullace cheese the same way; it is necessary to take the skins off the ker¬ nels before you put them into the pan. N°. 251. APPLE CHEESE. PARE and quarter your apples and take out the cores, put them into a deep l 6 \ 228 THE COMPLETE pot or jar, and put the paring and cores at the top, let them bake in a moderate oven till quite soft, take off the parings, cores, and bits of apple which are at the top, if they are dry or hard; then put your apples into a stew-pan, with fine powdered sugar to your taste, and boil them four hours till it is quite stiff, put it in moulds or cups, and lay paper over it moistened with brandy, set it in a dry place and in three weeks it will cut quite smooth. N. B. You may add a little of the rind of a lemon grated, or a few drops of essence of lemon before you put it into the moulds, also a few blanched almonds cut into small pieces and mixed with it. T~ 1 CONFECTIONER. 2 29 N°. 252. CHERRY CHEESE. STONE Kentish cherries, crack as many of the stones as you choose, blanch the kernels in boiling water, and mix them with the fruit; to every twelve pounds of fruit add three pounds of Lisbon ; boil it to a thick jam, and when the fruit no longer cleaves to the pan, it is done enough. LEMON PUDDING. PUT half a pound of fresh butter, and half a pound of lump sugar into a saucepan, and keep it stirring over the fire till it boils-, put it into an earthen pot and grate the rind of a large lemon into it, and let it stand till it is cold, beat eight eggs and squeeze the juice of the lemon on them, mix the sugar and butter with them, put them in a dish with a good puff paste at the bottom, put bits of candied lemon CONFECTIONER. peel in the dish upon the paste. To be baked in the usual manner. N°. 254. CARROT PUDDING. WASH and scrape your carrots, and boil them till quite soft, in a good quantity of water, take off the outsides and grate a quarter of a pound of the middle part of the carrots, add to it a quarter of a pound of clarified butter, four eggs weil beat, and sugar and brandy to your taste, bake it in a dish with a putt paste at the bottom, add candied orange or lemon peel. N°. 255. RICE CHEESE PUDDING. STEEP a quarter of a pound of ground rice in milk over the fire till i lui it is -quite soft; put it into an earthen pot and add a quarter of a pound of butter, keep stirring it till the butter is melted, cover it close and let it stand till the next day, then add a quarter of a pound of currants washed and dried thoroughly, three eggs well beat, two table spoonfuls of ratafia, or brandy,, and sugar and nutmeg to your taste, bake it in your patty pans with puff paste at the bottom. N. B. Be careful not to have more milk than the rice requires, if it is too thin the currants will sink to the bot¬ tom. CONFECTIONER. is 3 £ HOME MADE WINES. N°. 256. ELDER WINE. GATHER the elder berries when lull ripe, pick them and put them into your copper, to every gallon of berries add a gallon of water, let them boil till the benies are quite soft, then strain it and press the berries till they are quite dry, put it into the copper again, and to each gallon of liquor put four pounds of moist sugar, let it boil an hour, take the scum off as it rises, put 234 THE COMPLETE it into a tub, when it is almost cold, toast a bit of bread and spread it on both sides with yeast, and put it into the liquor, let it stand two nights, and put it into a cask the proper size; take one ounce of cloves and two ounces of ginger, bruise them but do not break them small, put them into a muslin bag, and let the bag hang by a string from the bung hole, so as to be just covered by the wires, put the bung in so as to admit air, till it has done hissing, then stop it close and let it stand twelve months in the cork, and if the sweet¬ ness is not sufficiently gone off, let it stand longer. The above quantity of spice is sufficient for ten gallons of wine. N. B. When it is quite cold, and has done working, add a gallon of brandy, and stir it well. CONFECTIONER. 2S5 N°. 257. COWSLIP WINE. TO one gallon of water put four pounds of loaf sugar, boil and scum it as long as any scum rises; to each gallon of water put the rind of a lemon or orange, and boil with the sugar and water three gallons of the flowers of cowslips, let them, boil three minutes, then put- it into a tub, and when almost c old, toast a bit of bread and spread it with very thick yeast, put it in the liquor, and let it stand two nights, when you put it into the cask, add all the juice of the orange or lemon which you pared, and if you make ten gallons of wine you must put two quarts of brandy, and so on in proportion for any quan¬ tity you wish to make. «3t> THE COMPLETE N°. 258. ORANGE WINE. TO thirty quarts of water, add forty pounds of lump sugar, and the whites of six eggs, beat them to a froth and mix it with the water while it is cold. Boil it half an hour and take off the scum as it rises. Have ready ten quarts of the juice of Seville oranges, and put half the rinds into a tub, and pour the liquor boiling hot upon them, let it stand till quite cold, and add the juice and a quart of brandy, put it in the cask and stop it close, and let it stand six months, and if it is too sweet let it stand lon¬ ger. If you wish to have it very rich you may add what quantity you please of citron syrup ; wine made by this receipt is very rich without the syrup. CONFECTIONER. N°. 2 59. RAISIN WINE. To one gallon of water put six pounds of sun raisins, let it stand in a tub twelve days, stir it frequently, press the raisins as dry as possible, and put the liquor into a cask the proper size, if you have ten gallons put a quart of brandy in it. If you wish to make it very rich you may put seven pounds of raisins to the gallon and dissolve five pounds of sugar candy in the liquor before you put it into the barrel; when made thus it requires to stand longer, and is equal to any foreign wine. N®, 2(50. GINGER WINE. T O five gallons of water, put seven pounds of powder sugar, boil it a I quarter of an hour, take the scum off as it rises, put the liquor into a tub, and when cold add six pounds of sun raisins, have ready five ounces of gin¬ ger boiled in two quarts of water, till it is reduced to one quart, and the peels of two large lemons boiled with it, when it is cold put it to the liquor with two ounces of isinglass, toast a bit of bread and spread it thick with good yeast, and put it in, let it stand in the tub one night, take out the bread and put it into the cask with a pint of brandy, stop it close' and let it stand six weeks, and it will be fit to bottle. N°. 261. LEMON WINE. PARE four dozen of lemons, put the peels into one gallon of brandy. CONFECTIONER. 239 and let them stand fourteen days, make the juice of the lemons into a syrup, with two pounds of lump sugar, when the peels are ready boil ten gallons of water with forty pounds of good lump sugar, for half an hour, put it into a tub, and when cold add the brandy, peel and syrup, and put it into the cask, stop it close and let it stand si* months. N. B. Beat the whites of six eggs to a froth, and mix with the water while it is cold. K°. 2(52. CURRANT WINE. TO three quarts of water add two quartsof currant juice, and four pounds of good powder sugar, let it stand two or three days, before you put it into 24Q THE COMPLETE the cask; and if you make ten gallons add three quarts of brandy and one gallon of raspberry juice mixed with four pounds of sugar, put the bung in, but do not stop it close till it has done hissing, which perhaps will not cease in less than a fortnight, then stop it close, and let it stand twelve months if you make a large quantity. N.B. As currant wine is seldom two years alike, on account of the different seasons for ripening the currants, it will be proper to try the wine in four or five months after it is made, as the sweetness goes off much sooner some years than others, but it will generally require to stand twelvemonths or more. If it is made with loaf sugar, it is fit to drain off much sooner ; but the wine is not so strong as that made of powder sugar; the raspberry juice and ~'X? CONFECTIONER. 241 brandy should not be mixed with the wine, till it is put into the cask. N°. 263. MEAD. TO one gallon of water, put five pounds of honey, when the water is hot put the honey into it, and let it boil one hour and a half; as soon as the scum begins to rise take it oft' and continue scumming it as long as any scum arises, then put two ounces of hops to every ten gallons of liquor, and two ounces of coriander seed, each served up in a separate bag, add the rind of three or four lemons and oranges if you like it. When it is cool put it into the cask with a bottle of brandy, and stop it up quite close. 242 THE COMPLETE Mead made of this strength will generally require to stand six or nine months in the barrel, if you wish to have the sweetness quite gone off it must stand longer. N°. 264. MILK PUNCH. TAKE two gallons and a half of French brandy, and infuse in it for one night the outer rind of fifteen lemons, and as many oranges pared very thin, add to it the juice of the beforementioned quantity of fruit, and fifteen quarts of cold water that has been boiled, seven pounds and a half of fine loaf sugar, and half a pint of milk, let them be well mixed, and stand till cold, then add a bottle of Jamaica rum, put it into a cask the proper size CONFECTIONER. 241 and stop it up close for a month or six weeks. N. B . lake out the lemon and orange peel before you add the juice of the fruit and the water. vZ7 ~— INDEX. 2 « INDEX. A PAGE Almonds, the way to blanch. 34 , - - burnt, red. 73 -- - - burnt, white. 74 Almond paste .. 73 - faggots. 43 -— cake, a small fine. 48 Anniseed. . Apple cheese... M .307 B Biscuits, fine Savoy_ 1 —--- fine spunge. 3 orange heart. 4 •--—- Naples. g 246 INDEX. PAGE Biscuits, syringe. 7 • - robe de chambre. 9 — - common Savoy.... 11 — - sweetmeat..... 12 -monkey. 13 • - spice .....- —«. 14 - - ■ ■■ toad in a hole.- - 15 - millefruit.-. 16 - masapan.-. 18 ■ ■ judges.. 20 > ■■■ Y armouth...- 22 - king’s. 23 »■ ■ ' chocolate. 24 • - Italian water. 25 - lemon. 33 .—-— ratafia. 38 — - orange. 39 - filbert. 40 ■ ■ ■ -« pistachio nut. 41 - - orange flower.-. 42 -fresh apricot.-. 45 Biscuits, fresh barberry . 46 — - fresh damson, or refined cheese 47 Blomonge ..... go c. Cakes, queen.*. 2l — -- water, with carraway seeds. 27 — - fine Shrewsbury. 32 -- fine ginger. 44 -- raspberry.. 93 -Seville orange paste. 99 • -- a small fine almond. 48 * - a large rich two guinea... 49 — - a small rich seed. 51 - a small rich plumb. 52 -- rice cheese.231 Caramel crocont.10Q Cinnamon or Cornelia.221 Comfits, carraway of all sorts. 103 --cardamom. 105 m 4 INDEX. 248 PAGE Coffee.222 Chocolate...... 2C2 # CHEESE. Cheese, damson.. _ 006 - apple.227 - cherry.229 D Drops, bergamot.. — GO -— black currant. -. 60 -chocolate. 6l -damson. 63 - Seville orange. 63 - lemon. 64 -orange.. 65 - peppermint_...-.... 66 - violet....... 66 - barley sugar. 67 cucumbers INDEX. dried fruits. PAGE Dried damsons _ -mm mmmmmmmmmmmm m ^03 —- mogul plumbs..204 * -green orange plumbs.204 • -- green gages.205 -- pears, or candied...205 - cherries, sweet.206 - cherries, not sweet. qqj - - apricot chips.208 orange or lemon chips.208 -angelica knots.209 -barberries in bunches. ojq ■ lemon peels, or candied . 211 -- green apricots.212 - apricots full grown.212 - grapes in bunches.213 --- P in e apple chips.. cederaties, whole or in quarters.. 214 paste knots, red or white. M 5 m PAGE i 4 Essence, cederata.. . 112 . 113 it .113 '■Si; Eau de Groseille. Si Faggots, fine almond.. 43 Floating Island. 109 Filberts, burnt, white. 75 Jumbles, Seville orange. 72 Jelly, currant, red and white. 84 -- raspberry, for ices. 85 - apple. 86 - hartshorn. 87 - calves foot — -.... — 88 . — black currant. 89 252 INDEX. PAGE Ice cream ^ brown bread. 130 royal ----- .. 131 «- ginger.. 132 -- fresh strawberry.. 132 * »■ fresh raspberry.. 133 - fresh apricot.... 133 - . . coffee...133 chocolate.134 -■ ■ ■ Seville orange.135 . . lemon.-.— 135 - - - China orange.-- 135 - burnt filbert. 136 -* burnt. 136 - - millefruit.137 - fresh currant. 138 -- cederata. 138 --- . burnt almond.138 --- Pa rm as an cheese. 139 - damson. 139 -- prunello.140 - peach.-.. 140 ? 254 - INDEX. M PAGE Maccaroons, French.-. 36 - — English. 37 Meringues, in the form of eggs.. 76 Millefruit, rock candy ..101 Mead.241 Milk punch.-.242 N Nuts, fine sweetmeat gingerbread. 30 o Orgeat. »■ syrup.—. 80 —-- paste.— -.— 79 Orangeade. .— -.—•• p PAGE Prawlongs, lemon.. 68 --- orange.. . Qg —-- pistachio, red. 70 * pistachio, white.. 75 ’ ---- burnt filbert, red. 70 --* orange flower. 71 Paste, almond. 70 -orgeat. 79 Perfetto am ore..... PUDDINGS. Carrot pudding.231 Citron pudding. 34 Lemon pudding. 230 Rice Cheese Pudding. 231 PRESERVED FRUITS IN BRANDY. Preserved apricots in brandy.. 155 r-peaches, ditto.156 256 INDEX. PAGE Preserved morella cherries, ditto ------ 157 -- mogul plumbs in brandy — 158 -green gages, ditto. 158 — -—. . ■ - green orange plumbs.159 -grapes, ditto.159 -cherries, the German way, as if done in brandy.“.159 PRESERVED SWEETMEATS, WET. To preserve green apricots, wet-- l6l ---— apricots ripe, ditto_- — - 163 -pine apple chips, ditto.-164 -angelica, ditto.16’6 -barberries in sprigs, ditto— 167 --raspberries, whole, ditto--- 168 -- - — currants in bunches, whole, ditto. 109 > — cederaties, whole, ditto.- 170 — -- cherries sweet, in syrup-171 - -- .— cherries, (not sweet) wet or dry.. — 173 -cucumbers or girkins, wet-- 175 INDEX. 257 PAGE To preserve compote golden pippins, ditto 176 * ~~ compote French pears, white, dlttO 1^7 compote French pears, red, ditto . 178 "" damsons, whole ditto...... 179 grapes in bunches, ditto_iso ' gooseberries in the form of hops, ditto. lg] green gooseberries, ditto... las -- lemons whole, wet. 134 * Seville orange, ditto.jgg orange peels, ditto.jgg -- - orange chips, ditto. 139 lemon chips, ditto......... 190 lemon peels, ditto. jqq --pears, ditto. ]g3 green orange plumbs, ditto.. 194 - - mogul plumbs, ditto. jg 5 P‘ne apples whole, ditto_ 197 3 small yellow plumb, ditto. 198 PAGE To preserve strawberries whole, ditto. - - 199 —--apricot chips, ditto-------- 200 _greengages, ditto--------- 201 R Rusks, French. - Rice cake. Rice cheese cake 28 54 231 s , 80 Syrup, . 81 . 82 ► jCV ilit. ------- . 83 . 84 Sugar, . 102 rock, ot an coiouis --------- - . 103 - to clarify for sweetmeats . Ill INDEX. T PAGE Turtulongs, fine, for breakfast. 3] Trifle, a whip for. ]07 w Wafers, lemon... 55 '—-- barberry. 5 g --- orange. 57 * -bergamot. 57 - viole t. 59 ----peppermint. $g ^ a ter, currant, made of jelly........... --■ fresh currant. 215 “-- cederata. j j g * -raspberry, or jam.ijg -fresh raspberry....^ _ j j 7 --bergamot. 12^ -- apricot. jjg —- strawberry, or jam. 11£> PAGE W a ter, fresh strawberry - -- -- -- --.H9 ■-barberry. 120 — - peach .. 120 •—- pear__-.— -121 - - ■ - cherry.-. 121 Water ice, barberry..- 142 —■ - - raspberry....143 - — ■■ - strawberry. 143 —— . . . apricot .. 144 -- pine apple. 144 — - chocolate... 145 •-- Seville orange.145 *.-- China orange-. 146 ——-- lemon-.. 146 - punch. 146 »— - peach.-.147 - -- currant. 148 .--— fresh currant.148 — - fresh raspberry.148 — . ■■■» damson.- 149 —— prunello -..- - -.149 I BOOKS PUBLISHED BY MATHEWS AND LEIGH, 18, STRAND. In the Press and speedily will be published, in one handsome Volume 4to. £2. 2s. Boards. A tour IN SCOTLAND, BY SIR JOHN CARR, the work WILE BE embellished with numerous fine engravings by an eminent artist, rnoM Drawings by the author. Naval, Military , and Private Practitioners’ AMANUENSIS, MEDICUS ET CHIRURGICUS, OR, Practical treatise on JFcbtr$f, And all those diseases which most frequently occur in practise, with the mode of cure. Likewise on Ampu¬ tation, Gun-Shot Wounds, Trismus, Scalds, &c, with new and fuccessful methods of treating Mortification, of Amputating at the Shoulder Joint, and of curing Femoral Fradlures. By RALPH CUMING, M. D. R. N. Medical Superintendent of His Majesty’s Naval Hospital, Antigua. Price Is. Boards, We think Dr. C. has deferved well of the profefiion by this publication, and that Surgeons in the Army and Navy in par¬ ticular, will find it well worthy of their attention.” _ Medical Journal, “ Hisobfervations on Amputation and on Gun-Shot Wounds difplay confiderable knowledge. In his treatment of perfons labouring under Locked Jaw he has been eminently fuccefsful.” Oxford Review, Just published, Second Edition, Price 12s. Boards' REMARKS, CRITICAL AND MISCELLANEOUS, ON THE COMMENTARIES OF Sir WILLIAM BLACKSTONE, By JAMES SEDGWICK, Esq. BARRISTER AT LAW. a With the Critical and Mifcellaneous Remarks we have been much pleafed, Mr. Sedgwick, who is a warm friend to the prefent Conftitution, and often employs the Commentaries as the text of his own opinions, examines a variety of pofitions with peculiar acutenefs and no common precifion, while he exprefies both his fentiments and objections, with accuracy and with a luminous elegance, few writers can rtand the teft of fuch critical acumen.” Critical Review . (t The Strength of the reafoning, and the uncommon elegance of the Language cannot fail to render its perufal agreeable and inflrudtive to the general Scholar, independent of its utility to the Statefman, and to the higher rank of profeflional Lawyers.’* Oxford, Review* Just /inblished) Jirice 8s. Boards. n An Authentic Narrative of the Causes which led to the Death of Major John Andre , ADJUTANT GENERAL OF THE BRITISH FORCES IN NORTH AMERICA, By JOSHUA HETT SMITH, Esa. Counsellor at Law, late Member of the Convention of the State of New York. To uddvh fs xxddeA^ a Monody by Mtss Seward. The Work is embellished with an accurate Likeness of Major Andre, engraved in a superior stile from a Drawing by himself; a Map of North America ; and a Print of the Monument erected to his Memory in Westminster Abbey. Just published in 4 vols. 8vo. Price £1. 16s. Boards, the Sixth Edition of SCRIPTURE CHARACTERS, Or a Practical Improvement of The Principal Histories contained in the Old and New Testament , BY THOMAS ROBINSON, M. A. Vicar of St. Mary’s, Leicefter, late Fellow of Queen’s College, Cambridge. The 12mo. Edition is in the Press, and the Price will be £2. 2s. in Boards. On the 1st of January, 1808, was published in large medium quarto, Part I. price 9s. (to be completed in twelve Monthly parts,) A SUPF.RB EDITION, SPLENDIDLY EMBELLISHED, of the FAMILY EXPOSITOR; OR A PARAPHRASE AND VERSION OF THE NEW TESTAMENT, With Critical Notes, and a Pradical Improvement of each Se&ion, By PHILIP DODDRIDGE, D. D. With the Life of the Author, collected from the most authentic Documerits. In the first part is the most superb Portrait of Dr. Doddridge that this country ever produced, from the original painting, by Soldi. *** A few select Copies are printed with peculiar elegance, on superfine IMPERIAL wove paper, with PROOF IMPRESSIONS of the Plates, price FOUR¬ TEEN SHILLINGS each Part in extra boards. J, Smeeton, Printer, 148, St. Martin’s Lane. mm m*. McGILL UNIVERSITY LIBRARY T^T-03 Mae isoq ACC. NO. 375882 REC’D nsuto Just Published. Price 8s. Extra Boards, AN AUTHENTIC NARRATIVE 6t the cause* * WHICH LED TO THE DEATH OF. major "'Andre, JDJUTjm'-GENERJL OF HIS MAJESTY’S FORCES IN NORTH AMERICA. BY - JOSHUA HETT SMITH, Esq. COUNSEL!. OR AT LAW, LATE MEMBER OF THE CONVEX- T?ON OF THE STATE OF NEW YORK* To which is added A MONODY 7 * . ON THE DEATH OF MAJOR WIN ANDRE. BY MISS smED. The Work is embellished with kn accurate Likeness of Major Amlrfc, engraved in a superior stile from a Drawing by himself j a Map of North America j and a Print of the Monument erected to his Memory in Westminster Abbey,