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Rh upon a sieve over an earthen pan; then strain it through your jelly-bag, and to every pound of jelly take the like quantity of fine loaf sugar, which clarify and boil till it cracks; then put in the jelly, mix it well, and give it a heat on the fire; scum it and fill your glasses; in drying order them as before directed.

Take the clearest of your plumbs, put them into a gallipot, and boil them in a pot of boiling water, till they are enough; let the clear part run from them, and to every pound of liquor, add as much sugar, boiled to a candy height; then take it off, put the liquor to it; and stir all together till it be thoroughly hot, but not boiled; put it in glasses, and dry them in a stove with a constant warm fire.

Boil a pound of double refined sugar to a thin candy; blanch, with orange flower water, half a pound of Jordan almonds; add the juice of one lemon, and the peels of two, grated to the juice; first boil your sugar and almonds together, stirring it till the sugar is boiled to a proper height; put in the lemon juice, stir it well together over a slow fire, taking care it does not boil after the juice is in; make this into cakes, or what form or shape you please, either gilt or plain.

Take two ounces of bitter, and one pound of sweet almonds, blanched and beat with a little rose or orange flower water, and the white of an egg;