To dry Angelica
To preserve green Apricots
To make Gooseberry Clear-Cakes
To make Gooseberry-Paste
To dry Gooseberries
To preserve Gooseberries
To dry Cherries
To make Cherry-Jam
To dry Cherries without Sugar
To dry Cherries in Bunches
To make Cherry-Paste
To preserve Cherries
To dry Currants in Bunches, &c.
To make Currant Clear-Cakes
To preserve red Currants
To make Currant Paste, either red or white
To preserve white Currants
To preserve Raspberries
To make Jam of Raspberries
To make Raspberry-Paste
To make Raspberry Clear-Cakes
To make Raspberry-Drops
To dry Apricots
To dry Apricots in Quarters or Halves
To make Paring-Chips
To preserve Apricots
To make Apricot Clear-Cakes
To make Apricot-Paste
To make Apple-Jelly for all Sorts of Sweet-Meats
To make Apricot-Jam
To preserve green Jennitins
To dry green Plums
To dry Amber, or any white Plums
To make a very thick, raw Cream
To make _Spanish_-Butter
To make Orange-Butter
To make Almond-Butter
To make Trout-Cream
To make Almond-Cream
To make Raw-Almond, or Ratafea-Cream
To make Chocolate-Cream
To make Sego-Cream
To ice Cream
To make Hartshorn-Flummery
To make perfumed Pastels
To burn Almonds
To make Lemmon-Wafers
To candy little green Oranges
To candy Cowslips, or any Flowers or Greens,
in Bunches
To make Caramel
To make a good Green
To Sugar all Sorts of small Fruit
To scald all Sorts of Fruit
To make all Sorts of
Sugar-Puffs
To make Almond-Paste
To make long Biscuit
To make Sponge-Biscuit
To make round Biscuit with Coriander-Seeds
To make Hartshorn-Jelly
To make Lemmon-Jelly
To make Butter'd Orange
To make Eringo-Cream |
To dry
black Pear-Plums, or Muscles,
or the _Great Moguls_
To preserve black Pear-Plums or Damascenes
To preserve white Pear-Plums
To make white Pear-Plum Clear-Cakes
To make white Plum-Paste
To make red Plum Clear-Cakes
To make red Plum-Paste
To dry Plums like the _French_ Plums,
with Stones in them
To dry Peaches
To make Peach-Chips
To preserve or dry Nutmeg-Peaches
To preserve Cucumbers
To dry green Figs
To dry black Figs
To preserve Grapes
To dry Grapes
To dry Barberries
To preserve Barberries
To make Barberry-Drops
To make white Quince-Marmalade
To make red Quince-Marmalade
To preserve whole Quinces
To make Quince-Chips
To make Quince-Paste
To make Quince Clear-Cakes
To preserve Golden or _Kentish_-Pippins
To preserve whole Oranges or Lemons
To dry Oranges in Knots, or Lemons
To make _China_-Chips
To make Orange-Paste
To make Orange-Drops
To make Orange-Marmalade
To make Orange or Lemmon Clear-Cakes
To make Pomegranate Clear-Cakes
To make Orange-Halves, or Quarters,
with the Meat in them
To preserve Citrons.
To make Citron-Marmalade
To candy Orange-Flowers
To make Rock-Sugar
To make Fruit-Biscuit
To make all Sorts of Sugar-Paste
To make Chocolate-Almonds
To make Wormwood-Cakes
To make Honeycomb-Cakes of Orange-Flower-Violet
of Cowslips
To make Ice Almond-Cakes
To make Beaned-Bread
To make Orange or Lemmon-Puffs
To make Almond-Paste, either Bitter or Sweet
To make little round Ratafea-Puffs
To make Brown Wafers
To make Almond-Loaves
To make Chocolate-Puffs
To make Ratafea-Drops, either of Apricot-Kernels,
or half Bitter and half Sweet-Almonds
To make Barley-Cream
To make Ratafea-Cream
To make Almond-Butter
To make a Trifle
To make all Sorts of Fruit-Cream
To make Sack-Posset, or Sack-Cream
To make Blamange
Lemmon-Cream, made with Cream
To make Citron-Cream
To make Pistato-Cream
To make Clouted-Cream
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