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 them off the fire, and keep them stirring till they are cold in the pan you candied them in; then sift the loose sugar from them and keep them dry in boxes; or you may candy the flowers whole, just as you think best.

Take half a pound of double refined sugar finely beaten, wet it with orange flower water, and boil it candy high; then throw in a handful or orange flowers, keep it stirring, but not let it boil; and when the sugar candies about them, take it off the fire, drop it on a plate, and set it by till it is cold.

Take what quantity of fine sugar you please, well beaten and seered; put it into a bason, set it over hot coals, and have the juice of raspberries infused in a pot of water, as you do you common cakes; then throw a little sugar among the juice, but not too much, that it may not dissolve the sugar, but dry with it presently; let it dry to a candy height, and it will keep all the year.

Squeeze the juice of two Seville oranges and one lemon into a china bason that holds about a quart, sweeten this juice with the syrup of double refined sugar, put to it two spoonfuls of orange flower water, and strain it through a fine sieve; boil a large pint of cream, with some of the orange peel cut thin; when it is pretty cool, pour it into a bason of juice through a flannel, which must