OF SYRUPS, JELLIES, CANDIES, &c.
_To make Capillaire._
TAKE twelve pints of clarified sugar; to which add one pint of good
orange flower water, and the juice of eight good lemons; set it on a
slow fire, and put in a pint of water with the whites of four eggs
whisked: let it boil, and skim all the scum that rises, then strain it
through a lawn sieve, or flannel bag, and put it into bottles.
_To make Orgeat Syrup._
CALCINE a pound of blanched Jordan almonds, and a few bitter ones, mixed
with a little orange flower water; then put in two quarts of water,
strain all through a fine lawn sieve, or cloth; put what is strained
into seven pints of sugar, boiled to the degree called _cracked_. Let it
simmer for ten minutes, skim it well, and when cold put it in bottles.
_To make Lemon Syrup._
BOIL six pints of sugar, to the degree called _blown_, add the juice of
twenty good lemons and the rind of two; clarify in the same manner as
the capillaire.
N.B. Orange syrup is made in the same manner, except in allowing to six
oranges the juice of two lemons.
_Currant Syrup._
MASH your currants, and let them be all night over a sieve to drain;
strain the liquor through a flannel bag; to a pint of liquor, put a
pound and a half of sugar: boil the sugar to the degree called _blown_,
then put the liquor in, and boil all till the scum is entirely off, and
put it into bottles.
Damascene syrup is made in the same manner.
_Marshmallow Syrup._
TAKE one pound of marshmallow root, and put to it a gallon of water;
reduce it on a slow fire to three pints, then strain it, and put it into
a preserving pan, with seven pints of sugar, and three pints of clear
water; clarify in the same manner as capillaire.
_To make Rasberry Vinegar._
EXTRACT a liquor from the rasberries, in the same manner as from
currants: to a pint of liquor, add two pounds of clarified sugar, and a
pint of the best white wine vinegar: boil all over a slow fire till the
scum is taken off, and, when cold, put it in bottles.
_To make Grape Essence, or Syrup._
TO half a pound of good dry elder flowers, put three quarts of boiling
water; let it stand close covered two hours; then strain it through a
lawn sieve, and put to it the juice of twelve good lemons; boil ten
pints of sugar to the degree called _blown_; put in the liquor, and boil
till the scum is entirely off; then strain it through a lawn sieve, and
put it into bottles.
_To make Orange Essence._
GRATE half a hundred of oranges, and put into your preserving pan, add
ten pounds of sugar, and the juice of the oranges with the juice of
twelve lemons. Boil all till it becomes tolerably thick, then put it in
a stone jar for use.
N.B. You will find this exceedingly useful in making of ice in the
summer time, when oranges are not to be had.
_Pine Apple Syrup, or Essence._
DRAIN the syrup from the chips, and clarify in the same manner as you
would a pan of sugar; put in the juice of a few lemons.
_To make Currant Jelly._
YOUR currants being mashed on the fire, put them on a sieve all night to
drain; then strain the liquor through a flannel bag: to a pint of
liquor, allow three quarters of sugar; boil the sugar to the degree
called _crackled_, then put in the liquor, and boil all till it jellies,
which you may know by its hanging in flakes from the skimmer: be careful
to skim it well.
N.B. If your jelly is for glasses, use half white currants and half red,
and it will not look of too dark a colour.
Apple jelly, rasberry jelly, or jelly from any other fruit, may be made
in a similar manner.
_To Candy Eringo Root._
TAKE the roots pared and boiled to a proper softness, and put them into
some sugar boiled _smooth_; then simmer them three times a day for three
days; let them lay a month in the syrup, and when you cand them, boil
some sugar to the degree called _blown_, and put them into it; let them
remain about five minutes, and grain the sugar by rubbing it up the
sides of the pan, then take them out, and lay them on sieves in a gentle
stove.
_To Cand Orange, or Lemon Peel._
BOIL your peel tender, and take out the inside pith; lay them in cold
water for a whole night, to take the bitterness off; pack them one
within the other, in your preserving pan, cover them with clarified
sugar, and let them boil gently for two hours every day for a week, then
take them out and pack them in a jar, or cask; put more sugar to the
syrup, boil it to a good height, pour it over the peels, and let them
remain full a month; then drain the syrup from them, three or four
different times, and they will be fit to cand, which you may do as
follows:
Take them out of the syrup, and wash them in warm water; dry them in the
stove, and put them into as much sugar, boiled to the degree called
_blown_, as will cover them: boil them in the sugar to the same degree;
then grain the sugar, take the peels out immediately, put them on a wire
sieve, and when cold, they are fit for use.
Candied citron, orange, and lemon chips, are prepared exactly in the
same manner.
_Black Currant Jelly._
MASH your black currants on the fire and pulp them; to a pound of pulp,
allow a pound of sugar; boil the sugar till it cracks, then put in the
pulp, and boil all till it begins to jelly.
_To make a Comport of Pippins._
PARE your pippins neatly, then take the cores out right down the middle,
after that, scald your pippins till tender, put then into clarified
sugar with a few cloves, a little mace, and the rind of a lemon, with
the juice of four: let them simmer very gently for two hours, and when
cold; they are fit to serve up to table.
Pears are done in the same manner, and you may colour them, as you do
preserved quinces.
_Comport of Oranges._
CARVE your oranges neatly, cut them into eight parts, scald them tender,
put them into clarified sugar with the juice of three or four oranges,
let them simmer gently for two hours, then add half a pint of mountain
wine, and when cold serve them up to table.
_To make Clear Cakes of the Jelly of any Fruit._
TO half a pint of jelly, allow six ounces of sugar to a high degree of
_blown_, then put in the jelly, and let it simmer but not boil; skim it
well, put it into pots, and dry it in the same manner as quince paste.
_Calves-Foot Jelly._
TAKE two calves-feet ready cleaned, put to them six quarts of water;
boil it on the fire till it is reduced to three, then strain, and put to
it the juice of twelve lemons, the whites of eight eggs, a little
cinnamon, a few corianders, and a little sugar; whisk all together, set
it on the fire, and let it boil with half a pint of mountain in it, then
strain it three times through a jelly bag, and put it in glasses.
_Clear Orange Jelly._
RASP the rind of your oranges, and squeezing six or eight oranges, and
the juice of three lemons with four ounces of isinglass, whisk the
whites of five eggs among it, and let it boil, then strain it through a
lawn sieve, put it into moulds; allow to this quantity, six ounces of
sugar.
_Blanch Mange._
POUND four ounces of almonds with a few bitter ones, and a little orange
flower water, fine; mix them in a pint of cream, and half a pint of
milk, put in six ounces of isinglass, and a quarter of a pound of sugar;
boil all together till the isinglass is consumed, then strain, and put
it into moulds.
_Ge Mange._
SQUEEZE the juice of six oranges, and rasp the rinds of two, put it into
a pint and a half of cream, with a little sugar, add to that about four
ounces of isinglass; boil it till it is dissolved, put in a little
saffron as it is boiling, and set it by in moulds.
_To make Lemonade._
TO half a pint of clarified sugar, put the juice of five lemons, and
rasp the rind of one, add to this a pint of spring water, then pass it
through a lawn sieve, and set it by for use.
_To make Orgeat for present Use._
POUND four ounces of blanched almonds very fine, with a few bitter ones,
and a little water, mix with that a quart of clear spring water, and a
table spoonful of orange flower water: sweeten to your palate, and
strain it through a lawn sieve for use.
_To make Orangeade._
TO half a pint of sugar, put the juice of five oranges and two lemons:
rasp the rind of one orange, add a pint of clear water, and strain it
off for use.
_To make Orange Prawlins._
QUARTER your oranges, take the white out of the rind; cut them into thin
strips, put them into your preserving pan, with just sufficient sugar to
cover the bottom of the pan: let them boil till you perceive the sugar
becomes thick, then take them off and stir them till the sugar grains
and sticks to them. Lift the loose sugar from them, and set them by for
use.
N.B. Lemon prawlins and orange flowers are prepared exactly in the same
manner.
_Red Burnt Almonds._
TAKE a pound of the best Jordan almonds, put them into a round bottom
preserving pan, with a pint of clarified sugar, let it boil till the
sugar comes to the degree called _blown_, and the almonds begin to
crack: then take them off, and stir till they begin to cool; when the
almonds clog to the sugar; lift the loose sugar from them, put in a pint
of clarified sugar with the loose sugar, and boil it till it cracks;
then put in the almonds, and stir them as before: sift them and part
those that are coupled, boil a pint more of clarified sugar till it
cracks, put in the almonds, and stir them till the sugar clings round
them; then, put in a gill of cochineal, and shake them over the fire
till they become dry: sift them, and put them in a gentle stove for two
or three hours.
Brown burnt almonds are prepared in a similar manner.
_Cedraty Essence._
WEIGH a pound of cedraty essence, boil seven pints of clarified sugar to
the degree called _blown_, then put in the essence, and the juice of
twenty lemons: boil all together for about half an hour; skim it well,
and when cold, put it into bottles.
_To make a Conserve of Hips._
TAKE two pounds of hips, stone them and lay them a whole night in spring
water; then pound them to a mash, and put them into three pints of
clarified sugar, boiled to the degree called _blown_: give all together
a good boil, and set them by for use.
_Conserve of Roses._
TAKE a quarter of a pound of damask rose leaves, beat up a pound of
coarse sifted sugar, with the whites of three eggs, put in the rose
leaves, and mix them; then roll them up in small balls on paper, and set
them in the stove to dry.
N.B. You may put in a little cochineal to colour it.
_Conserve of Orange Flowers._
BOIL a pint of sugar to a high degree, put in a quarter of a pound of
orange flowers; boil it to the same degree again, then rub the sugar
till it grains; pour it immediately on a marble stone, and when cold,
break it into pieces.
_Rock Candy._
TAKE different shapes, cut out of gum paste, or you must candy pippin
paste knots; let them be very dry, then put them in a square tin box in
layers, with a wire between each layer; fill the tin up with sugar,
boiled to a strong degree; set it in the hot stove; the next day, drain
it, take them out and put them on sieves in the stove to dry.
N.B. In this manner you may candy violets, or any other flower; but be
careful they are very dry, else they will not take the sugar.
_To make Gum Paste._
TAKE some gum tragant, and soak it in water, then squeeze it through a
cloth, put it into the mortar, and pound it with fine sugar, sifted
fine; then take it out, and mix it up with sugar till it becomes stiff.
_Mulberry Syrup._
SQUEEZE your mulberries: to a pint of fruit, put a pound of sugar; let
it dissolve all night, then boil it up to a good height, with the juice
of four lemons; skim it well, and put it in bottles for use.
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