Note, When you boil the Syrup, you must add Sugar if it wants, as well in the Working the foregoing Fruits, as these.
Note, When you boil the Syrup, you must add Sugar if it wants, as well in the Working the foregoing Fruits, as these.
Take four Ounces of the Leaves of Orange-Flowers, put them into fair Water for about an Hour, then drain them and put them between two Napkins, and with a Rolling-pin roll them till they are bruised; then have ready boiled one Pound of Double-refined-sugar to a bloom Degree; put in the Flowers, and boil it till it comes to the same Degree again, then remove it from the Fire, and let it cool a little; then with a Spoon grind the Sugar to the Bottom or Sides of the Pan, and when it becomes white, pour it into little Papers or Cards, made in the Form of a Dripping-pan; when quite cold, take them out of the Pans, and dry them a little in a Stove.
Boil one Pound of the Leaves of Orange-Flowers very tender; then take two Pounds and two Ounces of double-refined Sugar in fine Powder; and when you have bruised the Flowers to a Pulp, stir in the Sugar by Degrees over a slow Fire till all is in and well melted; then make little Drops and dry them.
Take the Apricots when full grown, pare them, and take out their Stones; then have ready a Pan of boiling Water, throw them into it, and scald them till they rise to the Top of the Water; then take them out carefully with your Scummer, and lay them on a Sieve to drain; then lay them in your preserving Pan, and put over them as much Sugar boiled to blow as will cover them, give them a Boil round, by setting the Pan half on the Fire, and turning it about as it boils; then set it full on the Fire, and let it have a covered Boiling; then let them settle a Quarter of an Hour, and pick those that look clear to one Side, and those that do not to the other; then boil that Side that is not clear till they become clear; and as they do so, pick them away, lest they boil to a Paste; when you see they look all alike, give them a covered Boiling, scum them, and set them by; the next Day boil a little more Sugar to blow very strong, put it to the Apricots, and give them a very good Boil, then scum them, and cover them with a Paper, and put them into a Stove for two Days; then drain them, and lay them out to dry, first dusting the Plates you lay them on, and then the Apricots, extraordinary well, blowing off what Sugar lies white upon them, then put them into a very warm Stove to dry, and when dry on one Side, turn and dust them again; and when quite dry, pack them up.
Note, In the turning them you must take Care there be no little Bladders in them, for if there be, you must prick them with a Point of a Pen-knife, and squeeze them out, otherwise they will blow and sour.
Note, In the turning them you must take Care there be no little Bladders in them, for if there be, you must prick them with a Point of a Pen-knife, and squeeze them out, otherwise they will blow and sour.
Split the Apricots, and take out the Stones, then pare them, and turn them into a circular form with your Knife; then put them into your Pan without scalding, and put as much Sugar boiled very smooth as will cover them, then manage them on the Fire as the whole Apricots, scum them, and set them in the Stove; the next Day boil some more Sugar, to boil very strong, then drain the Syrup from the Apricots, and boil it very smooth; then put it to the fresh Sugar, and give it a Boil; then put in the Apricots and boil them first round, and then let them have a covered Boil, scum them, and cover them with a Paper; then put them into the Stove for two or three Days, drain them, and lay them out to dry, first dusting them.
Pare and stone your Apricots, then scald them a little, and lay them in your Pan, and put as much clarified Sugar to them as will cover them; the next Day drain the Syrup, and boil it smooth, thenslip in your Apricots, and boil as before; the next Day make a Jelly with Codlins, boiling some Apricots amongst them, to give a better Taste; when you have boiled the Jelly to its proper Height, put in the Apricots with their Syrup, and boil all together; when enough, scum them very well, and put them into your Glasses.
Boil some Apricots that are full ripe to a Pulp, and rub the Fine of it thro' a Sieve; and to every Pound of Pulp take one Pound and two Ounces of fine Sugar, beaten to a very fine Powder; heat well your Paste, and then, by Degrees, put in your Sugar; when all is in, give it a thorough Heat over the Fire, but take Care not to let it boil; then take it off and scrape it all to one Side of the Pan, let it cool a little, then with a Spoon lay it out on Plates in what Form you please, then dust them, and put them into the Stove to dry.
First, draw a Jelly from Codlins, then boil in that Jelly some very ripe Apricots, which press upon a Sieve over an earthen Pan, then strain it through your Jelly-bag; and to every Pound of Jelly take the like Quantity of fine Loaf-sugar, which clarify, and boil till it cracks; then put in the Jelly, and mix it well, then give it a Heat on the Fire, scum it and fill your Glasses; in the Drying, order them as has been already directed inp.16.
Pare the Apricots, and take out the Stones, break them, and take out the Kernels, and blanch them; then to every Pound of Apricots boil one pound of Sugar till it blows very strong, then put in the Apricots, and boil them very brisk till they are all broke, then take them off, and bruise them well, put in the Kernels and stir them all together over the Fire, then fill your Pots or Glasses with them.
Note, If you find it too sweet, you may put in a little White-Currant-Jelly to sharpen it to your Liking.
Note, If you find it too sweet, you may put in a little White-Currant-Jelly to sharpen it to your Liking.
Take the largest and fairest Rasberries you can get, and to every Pound of Rasberries take one Pound and a Half of Sugar, clarify it, and boil it till it blows very strong; then put in the Rasberries, and let them boil as fast as possible, strewing a little fine beaten Sugar on them as they boil; when they have had a good Boil, that the Sugar rises all over them, take them from the Fire, and let them settle a little, then give them another Boil, and put to every Pound of Rasberries half a Pint of Currant-Jelly; let them have a good Boil, till you perceive the Syrup hangs in Fleeks from your Scummer; then remove them from the Fire, take off the Scum, and put them into your Glasses or Pots.
Note, Take Care to remove what Scum there may be on the Top; when cold, make a little Jelly of Currants, and fill up the Glasses; then cover them with Paper first wet in fair Water, anddry'd a little betwixt two Cloths, which Paper you must put close to the Jelly; then wipe clean your Glasses, and cover the Tops of them with other Paper.
Note, Take Care to remove what Scum there may be on the Top; when cold, make a little Jelly of Currants, and fill up the Glasses; then cover them with Paper first wet in fair Water, anddry'd a little betwixt two Cloths, which Paper you must put close to the Jelly; then wipe clean your Glasses, and cover the Tops of them with other Paper.
Pick all the Grubs and spotted Rasberries away; then bruise the rest, and put them on a Hair-sieve over an earthen Pan, putting on them a Board and Weight to press out all the Water you can; then put the Paste into your preserving Pan, and dry it over the Fire, till you perceive no Moisture left in it, that is, no Juice that will run from it, stirring it all the Time it is on the Fire to keep it from burning; then weigh it, and to every Pound take one Pound and two Ounces of Sugar, beat to a fine Powder, and put in the Sugar by Degrees; when all is in, put it on the Fire, and incorporate them well together; then take them from the Fire and scrape it all to one Side of the Pan; let it cool a very little, then put it into your Moulds; when quite cold, put them into your Stove without dusting it, and dry it as other Sorts of Paste.
Note, You must take particular Care that your Paste doth not boil after your Sugar is in; for if it does, it will grow greasy and never dry well.
Note, You must take particular Care that your Paste doth not boil after your Sugar is in; for if it does, it will grow greasy and never dry well.
Take two Quarts of ripe Goosberries, or white Currants, and one Quart of red Rasberries, put them into a Stone-Jug and stop them close; then put it into a Pot of cold Water, as much as will cover the Neck of the Jug; then boil them in that Water till all comes to a Paste, then turn them out in a Hair-sieve, placed over a Pan, press out all the Jelly and strain it thro' the Jelly-bag; to every Pound of Jelly take twenty Ounces of Double-refined Sugar, and boil it till it will crack in the Water; then take it from the Fire and put in your Jelly, stirring it over a slow Fire, till all the Sugar is melted; then give it a good Heat till all is incorporated; then take it from the Fire, scum it well, and fill your Clear-cake-glasses; then take off what Scum is on them, and put them into the Stove to dry, observing the Method directed inp.16.
Note, In filling out your Clear-cakes and Clear-pastes, you must be as expeditious as possible, for if it cools it will be a Jelly before you can get it into them.White Rasberry Clear-cakes are made after the same Manner, only mixing white Rasberries with the Goosberries in the Infusion.
Note, In filling out your Clear-cakes and Clear-pastes, you must be as expeditious as possible, for if it cools it will be a Jelly before you can get it into them.
White Rasberry Clear-cakes are made after the same Manner, only mixing white Rasberries with the Goosberries in the Infusion.
Take two Quarts of Goosberries, and two Quarts of red Rasberries, put them in a Pan, with about a Pint and an Half of Water; boil them over a very quick Fire to a Pommish, then throw them upon an earthen Pan, and press out all the Juice; then take that Juice and boil in it another Quart of Rasberries, then throw them on a Sieve, and rub all through the Sieve that you can; then put in the Seeds and weigh the Paste, and to every Pound take twenty Ounces of fine Loaf-sugar, boiled, when clarified, till it cracks, then remove it from the Fire, and put in your Paste, mix it well, and set it over a slow Fire, stirring it till all the Sugar is melted, andyou find it is become a Jelly; then take it from the Fire and fill your Pots or Glasses, whilst very hot, then scum them and put them into the Stove; observe, when cold, the drying them, as inp.16.
Press out the Juice, and dry the Paste a little over the Fire, then rub all the Pulp through a Sieve; then weigh, and to every Pound take eighteen Ounces of Sugar, sifted very fine, and the Whites of four Eggs, put all in the Pan together, and with a Whisp beat till it is very stiff, so that you may lay it in pretty high Drops; and when it is so beaten, drop it in what Form you please on the back Sides of Cards, (Paper being too thin, it will be difficult to get it off;) dust them a little with a very fine Sugar, and put them into a very warm Stove to dry; when they are dry enough, they will come easily from the Cards; but whilst soft, they will not stir; then take and turn then on a Sieve, and let them remain a Day or two in the Stove; then pack them up in your Box, and they will, in a dry Place, keep all the Year without shifting.
Wash well your Currants and put them into your preserving Pan, bruise them, and with a little Water, boil them to a Pulp, press out the Juice, and to every Pound take twenty Ounces of Loaf-sugar, boil it to crack; then take it from the Fire, and put in the Paste; then heat it over the Fire, take off the Scum, and put it into your Paste-pots or Glasses, then dry and manage them as other Pastes.
Press out the Water from the Rasberries; then to every Pound of Rasberries take one Pound of Sugar, first dry the Rasberries in a Pan over the Fire, but keep them stirring, lest they burn; put in your Sugar, and incorporate them well together, and fill your Glasses or Pots, covering them with thin white Paper close to the Jam, whilst it is hot; and when cold, tie them over with other Paper.
Take theNewingtonPeach, when full ripe, split it, and take out the Stone, then have ready a Pan of boiling Water, drop in the Peaches, and let them have a few Moments scalding; then take them out, and put them into as much Sugar, only clarified, as will cover them, give them a Boil round, then scum them and set them by till the next Day; then boil some more Sugar to blow very strong, which Sugar put to the Peaches, and give them a good Boil, scum them, and set them by till the Day following; then give them another good Boil, scum them and put them into a warm Stove for the Space of two Days; then drain them, and lay them out one half over the other, dust them and put them into the Stove; the next Day turn them and dust them, and when thorough dry, pack them up for Use.
Pare your Peaches, and take out the Stones, then cut them into very thin Slices, not thicker than the Blade of a Knife; then to every Pound of Chips take one Pound and an Half of Sugar, boiled to blow very strong, then throw in the Chips, and give them a good Boil, then let them settle a little, take off the Scum, and let them stand a Quarter of an Hour, then give them another good Boil, and let them settle as before; then take off the Scum, cover them, and set them by; the next Day drain them, and lay them out Bit by Bit, dust them, and dry them in a warm Stove; when dry on one Side, take them from the Plate with a Knife, and turn them on a Sieve; and then again, if they are not pretty dry, which they generally are.
Draw a Jelly from Codlins, and when they are boiled enough, take as much Jelly as Sugar, boil the Sugar to blow very strong, then put in the Jelly, give it a Boiland put it to the Chips; give all a Boil and scum them, then put them into your Glasses.
Take the largestFrenchWalnuts, when full grown, but before they are hard, pare off the green Shell to the White, and put them into fair Water; then throw them into boiling Water, and boil them till very tender; then drain them and put them into a clarified Sugar, give them a gentle Heat; the next Day boil some more Sugar to blow, and put it to them, giving them a Boil; the next Day boil some more Sugar to blow very strong, put it to the Walnuts, give them a Boil, scum them, and put them by, then drain them and put them on Plates, dust them and put them into a warm Stove to dry.
Take of the smaller Sort of Walnuts, when full grown, and not shelled; boil them in Water till very tender, but not to break, so they will become black; then drain them, and stick a Clove in every one, and put them into your preserving Pan, and if you have any Peach Syrup, or of that of the white Walnuts, it will be as well or better than Sugar; put as much Syrup as will cover the Walnuts, boil them very well, then scum them and set them by; the next Day boil the Syrup till it becomes smooth, then put in the Walnuts and give them another good Boil; the Day after drain them and boil the Syrup till it becomes very smooth, adding more Syrup, if Occasion; give all a Boil, scum them, and put them in your Pot for Use.
Note, These Walnuts are never offered as a Sweet-meat, being of no Use but to purge gently the Body, and keep it open.
Note, These Walnuts are never offered as a Sweet-meat, being of no Use but to purge gently the Body, and keep it open.
Split the Nectarines, and take out the Stones, then put them into a clarified Sugar; boil them round, till they have well taken Sugar; then take off the Scum, cover them with a Paper and set them by; the next Day boil a little more Sugar till it blows very strong, and put it to the Nectarines, and give them a good Boil; take off the Scum, cover them, and put them into the Stove; the next Day drain them and lay them out to dry, first dusting them a little, then put them into the Stove.
Take the green Amber-Plumbs, when full grown, prick them in two or three Places, and put them into cold Water; then set them over the Fire to scald, in which you must be very careful not to let the Water become too hot, lest you hurt them; when they are very tender, put them into a very thin Sugar, that is to say, one Part Sugar, and two Parts Water; give them a little Warm in this Sugar, and coverthem over; the next Day give them a Warm again; the third Day drain them and boil the Syrup, adding a little more Sugar; then put the Syrup to the Plumbs, and give them a Warm; the next Day do the same; the Day following boil the Syrup till it becomes a little smooth, put in the Plumbs and give them a Boil; the Day after boil the Syrup till very smooth, then put it to the Plumbs, cover them, and put them into the Stove; the next Day boil some more Sugar to blow very strong, put it to the Fruit and give all a Boil, then put them into the Stove for two Days; then drain them and lay them out to dry, first dusting them very well, and manage them in the Drying as other Fruits.
Note, If you find them shrink when first you put them into Sugar, you must let them lie in that thin Syrup three or four Days, till they begin to work; then casting away that Syrup, begin the Work as already set down.
Note, If you find them shrink when first you put them into Sugar, you must let them lie in that thin Syrup three or four Days, till they begin to work; then casting away that Syrup, begin the Work as already set down.
Take the green Orange-Plumbs, when full grown, before they turn, prick them with a fine Bodkin, as thick all over as possible you can; put them into coldWater as you prick them, when all are done, set them over a very slow Fire, and scald them with the utmost Care you can, nothing being so subject to break, for if the Skin flies they are worth nothing; when they are very tender, take them off the Fire and set them by in the same Water for two or three Days; when they become sour, and begin to float on the Top of the Water, be careful to drain them very well; then put them in single Rows in your preserving Pan, and put to them as much thin Sugar as will cover them, that is to say, one Part Sugar, and two Parts Water; then set them over the Fire, and by Degrees warm them till you perceive the Sourness to be gone, and the Plumbs are sunk to the Bottom, set them by; and the next Day throw away that Syrup, and put to them a fresh Sugar, of one Part Sugar, and one Part Water; in this Sugar give them several Heats, but not to boil, lest you burst them; then cover them, and set them in a warm Stove that they may suck in what Sugar they will; the next Day drain the Sugar, and boil it till it becomes smooth, adding some more fresh Sugar; pour this Sugar on them, and return them into the Stove; the next Day boil the Syrup to become very smooth, and pour it uponyour Plumbs, and give all a gentle Boil, scum it and put them into the Stove; the Day following drain them out of that Syrup, and boil some fresh Sugar, as much as you judge will cover them, till very smooth put it to your Plumbs, and give all a very good covered Boiling; then take off the Scum and cover them, let them stand in the Stove two Days, then drain them and lay them out to dry, dusting them very well.
Take this Plumb when just upon the turning ripe, prick with a Pen-knife to the very Stone on that Side where the Cleft is, put them into cold Water as you do them, then set them over a very slow Fire to scald; when they are become very tender, take them carefully out of the Water and put them into a thin Sugar, that is, half Sugar, and half Water, warm them gently, then cover them, and set them by; the next Day give them another Warm and set them by; the Day following drain their Syrup and boil it smooth, adding to it a little fresh Sugar, and give them a gentle Boil, the Day after boil the Sugar verysmooth, pour it upon them and set them in the Stove for two Days; then drain them and boil a fresh Sugar to be very smooth, or just to blow a little, put it to your Plumbs and give them a good covered Boiling; then scum them and put them into the Stove for two Days, then drain them and lay them out to dry, dusting them very well.
This is a little round Plumb, about the Size of a Damson; it leaves the Stone, when ripe, is somewhat inclining to a Yellow in Colour, and very well deserves its Name, being of the finest Green when done, and with the tenth Part of the Trouble and Charge, as you will find by the Receipt.
This is a little round Plumb, about the Size of a Damson; it leaves the Stone, when ripe, is somewhat inclining to a Yellow in Colour, and very well deserves its Name, being of the finest Green when done, and with the tenth Part of the Trouble and Charge, as you will find by the Receipt.
Take this Plumb, when full grown, and just upon the Turn, prick them with a Pen-knife in two or three Places, and scald them, by Degrees, till the Water becomes very hot, for they will even bear boiling; continue them in the Water till they become green, then drain them, and put them into a clarified Sugar, boil themvery well, then let them settle a little, and give them another Boil; if you perceive they shrink and take not the Sugar in very well, prick them with a Fork all over as they lie in the Pan, and give them another Boil, scum them, and set them by; the next Day boil some other Sugar till it blows, and put it to them, and give them a good Boil, then scum them and set them in the Stove for one Night; the next Day drain them and lay them out, first dusting them.
Take these Plumbs, when full ripe, put them into your preserving Pan, and put to them as much Sugar as will cover them, and give them a very good Boil; then let them settle a little, and give them another Boil three or four Times round the Fire, scum them, and the next Day drain them from the Syrup, and return them again into the Pan, and boil as much fresh Sugar as will cover them to blow; give them a thorough Boiling, and scum them, and set them in the Stove twenty-four Hours; then drain them, and lay them out to dry, after having dusted them very well.
Note, In the scalding of green Plumbs, you must always have a Sieve in the Bottom of your Pan to put your Plumbs in, that they may not touch the Bottom, for those that do, will burst before the others are any thing warm.
Note, In the scalding of green Plumbs, you must always have a Sieve in the Bottom of your Pan to put your Plumbs in, that they may not touch the Bottom, for those that do, will burst before the others are any thing warm.
Any of these Sorts of Plumbs are very agreeable in Jelly, and the same Method will do for all as for one: I might make some Difference which would only help to confound the Practitioner, and thereby swell this Treatise in many Places; but, as I have promised, so I will endeavour to lay down the easiest Method I can to avoid Prolixity, and proceed as above,viz.
[Plumbs in Jelly.] When your Plumbs are preserved in their first Sugar, and you have drained them in order to put them in a second, they are then fit to be put up Liquid, which you must do thus: Drain the Plumbs, and strain the Syrup through a Bag; then make a Jelly of some ripe Plumbs and Codlins together, by boiling them in just as much Water as will cover them, press out the Juice and strain it, and to every Pint ofJuice boil one Pound of Sugar to blow very strong, put in the Juice and boil it a little; then put in the Syrup and the Plumbs, and give all a good Boil; then let them settle a little, scum them and fill your Glasses or Pots.
Take the small green Figs, slit them on the Top, and put them in Salt and Water for ten Days, and make your Pickle as follows.
Put in as much Salt into the Water as will make it bear an Egg, then let it settle, take the Scum off, and put the clear Brine to the Figs, and keep them in Water for ten Days; then put them into fresh Water, and boil them till a Pin will easily pass into them; then drain them and put them into other fresh Water, shifting them every Day for four Days; then drain them, and put them into a clarified Sugar; give them a little Warm, and let them stand till the next Day; then warm them again, and when they are become green give them a good Boil, then boil some other Sugar to blow, put it to them, and give them another good Boil; the next Day drain them and dry them.
Take the white Figs, when ripe, slit them in the Top, and put them into a clarified Sugar, and give them a good Boil; then scum them, and set them by; the next Day boil some more Sugar till it blows, and pour it upon them, and boil them again very well, scum them and set them in the Stove; the Day after drain them and lay them out to dry, first dusting them very well.
Take the green Oranges and slit them on one Side, and put them into a Brine of Salt and Water, as strong as will bear an Egg, in which you must soak them at least fifteen Days; then drain them and put them into fresh Water, and boil them tender; then put them into fresh Water, again, shifting them every Day for five Days together; then give them another Scald, and put them into a clarified Sugar; then give them a Boil, and set them by till next Day, then boil them again; the nextDay add some more Sugar, and give them another Boil; the Day after boil the Syrup very smooth and pour it on them, and keep them for Use.
Note, That if at any Time you perceive the Syrup begin to work, you must drain them, and boil the Syrup very smooth and pour it on them; but if the first prove sour, you must boil it likewise. Green Lemons are done after the same Manner.Note also, If the Oranges are any thing large, you must take out the Meat from the inside.
Note, That if at any Time you perceive the Syrup begin to work, you must drain them, and boil the Syrup very smooth and pour it on them; but if the first prove sour, you must boil it likewise. Green Lemons are done after the same Manner.
Note also, If the Oranges are any thing large, you must take out the Meat from the inside.
Take the largest and best Grapes before they are thorough ripe, stone them and scald them, but let them lie two Days in the Water they were scalded in; then drain them and put them into a thin Syrup, and give them a Heat over a slow Fire; the next Day turn the Grapes in the Pan and warm them again; the Day after drain them and put them into a clarified Sugar, give them a good Boil,and scum them, and set them by; the following Day boil some more Sugar to blow, and put it to the Grapes, and give them a good Boil, scum them and set them in a warm Stove all Night; the next Day drain them and lay them out to dry, first dusting them very well.
Take the long, large Bell, or Rouson-Grapes, and pick them from the Stalks, then Stone them and put them in boiling Water, and give them a thorough Scald; then take them from the Fire and cover them close down, so that no Steam can come out; then set them upon a very gentle Fire, so as not to boil for two or three Hours; then take them out, and put them into a clarified Sugar boiled, till it blows very strong, as much Sugar as will a little more than cover them; then give them a good Boil and let them settle a little: then give them another Boil, scum them, and then boil some other Sugar to blow very strong; and take as much Plumb-Jelly as Sugar, and give all a Boil, then add to it the Grapes, and give them all a Boil together, scum them well, and put them up into your Pots or Glasses.