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 all to a mummy, and strew them on a hair sieve over an earthen pot or pan; then press out all the juice; to every pound of paste, take one pound two ounces of sugar, boil it till it cracks, take it from the fire, put in the paste, and mix it well over a slow fire till the sugar is incorporated with the paste, then scum it and fill your paste-pots; give them another scum, and when cold, put them into the stove; when crusted on the top, turn them and set them in the stove again; when a little dry, cut them in long pieces, set them to be quite dry, and, when so crusted that they will bear touching, turn them on sieves, dry the other side, and then put them into your box.
 * Note.—You may make them red or green, by putting in the colour when the sugar and paste is well mixed, giving it a warm altogether.

To make Currant Paste.

Wash your currants well, put them into your preserving-pan, bruise them, and with a little water boil them to a pulp; then press out the juice, and to every pound take twenty ounces of loaf sugar, boil it to crack, take it from the fire, and put in the paste; then heat it over the fire, take off the scum, put it into your paste-pots, or glasses, then dry and manage them as other pastes.

To make Orange Flower Paste.

Boil one pound of the leaves of orange flowers very tender; then take two pounds and two ounces