Page:Art of Cookery 1774 edition.djvu/383

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TAKE the pulp of any fruit rubb'd through a hair-sieve, and to every three ounces of fruit take six ounesounces [sic] of sugar finely sifted. Dry the sugar very well till it be very hot; heat the pulp also till it be very hot; then mix it and set over a slow charcoal fire, till it be almost a-boiling, then pour it in glasses or trenchers, and set it in the stove till you see it will leave the glasses; but before it begins to candy, turn them on papers in what form you please. You may colour them red with clove gilly-flower steeped in the juice of lemon.

BEAT the yolk of an egg and mix it with a quarter of a pint of fair water; then mix half a pound of best flour, and thin it with damask rose-water till you think it of a proper thickness to bake. Sweeten it to your palate with fine sugar finely sifted.

TAKE a quart of ordinary cream, then take the yolks of three or four eggs, and as much fine flour as will make it into a thin batter; sweeten it with three quarters of a pound of fine sugar finely sierced, and as much pounded cinnamon as will make it taste. Do not mix them till the cream be cold; butter your pans, and make them very hot before you bake them.

TAKE the fairest and ripest peaches, pare them into fair water; take their weight in double-refined sugar, of one half make a very thin syrup; then put in your peaches, boiling them till they look clear, then split and stone them. Boil them till they are very tender, lay them a-draining, take the other half of the sugar, and boil it almost to a candy; then put in your peaches, and let them lie all night, then lay them on a glass, and set them in a stove till they are dry. If they are sugar'd too much, wipe them with a wet cloth a little: let the first syrup be very thin, a quart of water to a pound of sugar.

TAKE two pounds of almonds, and blanch them in hot water; beat them in a mortar, to a very fine paste, with