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 cake glasses; what scum arises on the top, you must carefully take off before they are cold; then put them into a stove, and when you find them begin to crust upon the upper side, turn them out upon the upper side, turn them out upon squares of glasses, and put them to dry again; when they begin to have a tender candy, cut them into quarters or what pieces you please, and let them dry till hard; then turn them on sieves, and, when thorough dry, put them in your boxes. As they begin to sweat in the box, shift them from time to time; and it will be requisite to put no more than one row in a box, at the beginning, till they do not sweat. Lemon colour cakes are made with lemons as these.

To make Lemon Cakes.

Take six thick raised lemons, grate two of them, then pare off all the yellow peel, and strip the white to the juice, which white boil till tender and make a paste exactly as for orange cakes.

Another Way.

Take the best coloured lemons, scrape out the blacks, and grate off the peel clean; put the peel into a strainer, wet what sugar you think will serve and boil it to a candy-height; then take it off and put in your lemon peel; when it boils take it off, squeeze in a little lemon juice, and drop them on buttered plates or papers; you may put in musk or ambergris if you please.

To make Gooseberry clear Cakes.

Gooseberry clear cakes may be made after the same manner as the paste, with this difference only,