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 the next day, turn it in the pan the bottom upwards and boil it, and then finish it as the other for knots.


 * Note.—When you will candy it, you must drain it from the syrup, wash it,and candy it as the orange and lemon.

Take your ringoe roots, and parboil them reasonably tender; then pick and peel them; wash them very clean, dry them with a cloth, and put in as much clarified sugar as will cover them; boil them leisurely on a chafing dish of coals, till you see the rolls look clear and your syrup something thick, betwixt hot and cold, and put them up.

Take the white of an egg, beat it very well, and take double refined sugar, beaten very fine and sifted; then take the marjoram, and rub it on a glass that is clean, and lay it in form of the glass; so do it with your eggs, then seer it with your sugar on it, and lay it on papers to dry.

To preserve Quinces white.

Pare and core the quinces; to every pound of sugar and quinces, put in a pint of water; boil them together as fast as you can, uncovered; the same way you may preserve pippins white.

To preserve Quinces white or red.

Core and pare your quinces; those which you would have white, put into a pail of water for two or three hours; then take as much sugar as they