=Candied Al'monds.= From blanched almonds, roasted and halved.
=Candied Angel'ica.= _Prep._ 1. From the root. Boil the fresh roots (after
slicing them and removing the pith) in water, to deprive them of part of
their bitterness and aroma; then drain them and put them into syrup boiled
to a full candy height, and boiling hot; let them remain until nearly
cold, when they may be taken out and carefully dried.
2. From the stems. From the tender stems, stalks, and midribs of the
leaves, as last. Used as a sweetmeat and dessert. It is said to be
cordial, stomachic, tonic, and aphrodisiac.
=Candied A'pricots.= From the fruit, scarcely ripe, either whole or cut
into quarters, immersed in the syrup (hot), without any further
preparation.
=Candied Cit'rons.= From the peels.
=Candied Erin'go.= From the roots, slit and washed.
=Candied Gin'ger.= From the roots of green ginger.
=Candied Hore'hound.= From a strong decoction or infusion of the root, and
lump sugar, 1 pint to 8 or 10 lbs. may be used. Boil the mixture to a
candy height, and pour it whilst warm into moulds or small paper cases
well dusted with finely powdered lump sugar; or pour it on a dusted slab
and cut it into squares.
=Candied Lem'on Peel.= As Candied Citron.
=Candied Or'ange Flow'ers.= From the flowers deprived of their cups,
stamina, and pistils (2 oz. to each lb. of sugar), as Candied Almonds, but
poured out on a slab.
=Candied Or'ange Peel.= From the peel of the Seville orange, or common
orange, as Candied Citron.
=Candied Su'gar.= See SUGAR BOILING. The following are articles of a more
special character.
=Candy, Car'away.= 1. From caraway seeds (in fine powder), 1/2 oz.; sugar,
1 lb.