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Rh the white, and beat the yellow rind very fine; rub it through an hair sieve, and to a pound of the pulp put a pound and a half of fine sugar, put in the juice till you make it thin enough to drop from a tea-spoon: drop it on glasses, and set it by the fire; let it stand there about two hours, and then put it in a stove; the next day turn it: it will be dry in twenty-four hours.

To make Barberry Pastils.

Take a good quantity of barberries, strip them off the stalks; put to them a little water, to keep them from burning; boil them, and mash them as they boil, till they are very dry; then rub them through an hair sieve, and afterwards strain them through a strainer, that there may be none of the black noses in it; make it scalding hot, and half a pint of the pulp a pound of the sifted sugar; let it scald, and drop it on boards or glasses; then put it in a stove, and turn it when it is candied.

To make Ratafia Pastils, either of Apricot Kernels, or half bitter, and half sweet Almonds.

Take a pound of kernels or almonds, beat very fine with rose-water, take a pound of sifted sugar and the whites of five eggs beat to a froth, mix them well together, and set them on a slow fire; keep them stirring till they begin to be stiff: when they are quite cold, make them in little round drops; bake them on paper and thin plates. CONSERVES.