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 the pan with a spoon till white; then stir all till the sugar leaves them, and sift and dry them. Jonquils are done the same way.

Take figs when they are ripe, weigh them, and to every pound of figs add a pound of loaf sugar, wetted so as to make a syrup; put the figs in when the syrup is made, that is, melted; let it not be too hot when you put them in; boil them gently till they are tender, and put them up in pots: if they are kept too long candied they lose their beauty; but when you are desirous to use them, and you take any out of the pots, you must take care to add as much sugar, boiled to a candy height, as will cover those remaining in the pots; but before you put the figs into the sugar, they must be washed in warm water,and dried with a cloth; let not your syrup be boiled above a syrup candy height; let the figs lie a day or two, then take them up, and lay them upon glasses to dry; they will candy with lying one hour in the syrup, but it is better that they lie longer.

Blanch and beat a pound of almonds with rose or orange flower water, and, when they are well beaten, put in half a pound of double refined sugar beat and seered; work it to a paste, spread some on wafers, and dry it in the oven; when it is cold, have ready the white of an egg beaten, with rose water and double refined sugar; let it be as thick as butter, and draw your march pan through