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 heated, they will become too dark a green; the next day boil the syrup and put it on them, the day after boil it till it be very smooth, the day following give all a boil together, scum them and let them lie four or five days; then, if you will dry them or put them in jellies, you must follow the directions as for green apricots.


 * Note.—If you will have compote of either, it is but serving them to table when they are first entered, by boiling the sugar a little more.

To preserve white Citrons.

Cut your white citrons into what size pieces you please; put them into water and salt for four or five hours; then wash them in fair water, and boil them till tender; drain them, and put them into as much clarified sugar as will cover them, and set them by till next day; then drain the syrup, and boil it a little smooth; when cool, put in your citrons; the next day boil your syrup quite smooth, and pour on your citrons; the day after boil all together, and put it into a pot to be candied, or put it into jellies, and compose it as you may think proper.

To preserve orange Flowers.

Take the orange flowers just as they begin to open, put them into boiling water, and let them boil very quick till they are tender, putting in a little juice of lemon, as they boil, to keep them white; then drain them, and dry them carefully between two napkins; put them into as much clarified sugar as will cover them; the next day drain