Page:Art of Cookery 1774 edition.djvu/395

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TAKE half a pound of very fine wheat flour, and as much sugar finely fierced, and dry them very well before the fire, dry the flour more than the sugar; then take four new laid eggs, take out the strains, then swing them very well, then put the sugar in, and swing it well with the eggs, then put the flour in it, and beat all together half an hour at the least; put in some aniseeds, or carraway seeds, and rub the plates with butter, and set them into the oven.

TAKE it in April, boil it in water till it be tender; then take it up and drain it from the water very well, then scrape the outside of it, and dry it in a clean cloth, and lay it in the syrup, and let it lie in three or four days, and cover it close: the syrup must be strong of sugar, and keep it hot a good while, and let it not boil; after it is heated a good while, lay it upon a pyeplate, and so let it dry, keep it near the fire lest it dissolve.

TAKE their weight in sugar before you stone them; when stoned, make your syrup, then put in your cherries, let them boil slowly at the first, till they be thoroughly warmed, then boil them as fast as you can; when they are boiled clear, put in the jelly, with almost the weight in sugar; strew the sugar on the cherries, for the colouring you must be ruled by your eye; to a pound of sugar put a jack of water, strew your sugar on them before they boil, and put in the juice of currants soon after they boil.

TAKE two pounds of pear plumbs to one pound of sugar; stone them and fill them every one with sugar; lay them in an earthen pot, put to them as much water as will prevent burning them; then set them in an oven after bread is drawn, let them stand till they be tender, then put them into a sieve to drain well from the syrup, then set them in an oven again, until they be a little dry; then smooth the skins as well as you can,