To dry
Angelica
To preserve green
Apricots
To make Gooseberry
Clear-Cakes
To make
Gooseberry-Paste
To dry
Gooseberries
To preserve
Gooseberries
To dry
Cherries
To make
Cherry-Jam
To dry Cherries without
Sugar
To dry Cherries in
Bunches
To make
Cherry-Paste
To preserve
Cherries
To dry Currants in Bunches,
&c.
To make Currant
Clear-Cakes
To preserve red
Currants
To make Currant Paste, either red or
white
To preserve white
Currants
To preserve
Raspberries
To make Jam of
Raspberries
To make
Raspberry-Paste
To make Raspberry
Clear-Cakes
To make
Raspberry-Drops
To dry
Apricots
To dry Apricots in Quarters or
Halves
To make
Paring-Chips
To preserve
Apricots
To make Apricot
Clear-Cakes
To make
Apricot-Paste
To make Apple-Jelly for all Sorts of
Sweet-Meats
To make
Apricot-Jam
To preserve green
Jennitins
To dry green
Plums
To dry Amber, or any white Plums
To make a very thick, raw
Cream
To make
_Spanish_-Butter
To make
Orange-Butter
To make
Almond-Butter
To make
Trout-Cream
To make
Almond-Cream
To make Raw-Almond, or
Ratafea-Cream
To make
Chocolate-Cream
To make
Sego-Cream
To ice
Cream
To make
Hartshorn-Flummery
To make perfumed
Pastels
To burn
Almonds
To make
Lemmon-Wafers
To candy little green
Oranges
To candy Cowslips, or any Flowers or Greens,
in
Bunches
To make
Caramel
To make a good
Green
To Sugar all Sorts of small
Fruit
To scald all Sorts of Fruit
To make all Sorts of
Sugar-Puffs
To make
Almond-Paste
To make long
Biscuit
To make
Sponge-Biscuit
To make round Biscuit with
Coriander-Seeds
To make
Hartshorn-Jelly
To make
Lemmon-Jelly
To make Butter'd
Orange
To make Eringo-Cream |
To dry black
Pear-Plums, or Muscles,
or the _Great
Moguls_
To preserve black Pear-Plums or
Damascenes
To preserve white
Pear-Plums
To make white Pear-Plum
Clear-Cakes
To make white
Plum-Paste
To make red Plum
Clear-Cakes
To make red
Plum-Paste
To dry Plums like the _French_ Plums,
with Stones in
them
To dry
Peaches
To make
Peach-Chips
To preserve or dry
Nutmeg-Peaches
To preserve
Cucumbers
To dry green
Figs
To dry black
Figs
To preserve
Grapes
To dry
Grapes
To dry
Barberries
To preserve
Barberries
To make
Barberry-Drops
To make white
Quince-Marmalade
To make red
Quince-Marmalade
To preserve whole
Quinces
To make
Quince-Chips
To make
Quince-Paste
To make Quince
Clear-Cakes
To preserve Golden or
_Kentish_-Pippins
To preserve whole Oranges or
Lemons
To dry Oranges in Knots, or
Lemons
To make
_China_-Chips
To make
Orange-Paste
To make
Orange-Drops
To make
Orange-Marmalade
To make Orange or Lemmon
Clear-Cakes
To make Pomegranate
Clear-Cakes
To make Orange-Halves, or Quarters,
with the Meat in
them
To preserve
Citrons.
To make
Citron-Marmalade
To candy
Orange-Flowers
To make
Rock-Sugar
To make
Fruit-Biscuit
To make all Sorts of
Sugar-Paste
To make
Chocolate-Almonds
To make
Wormwood-Cakes
To make Honeycomb-Cakes of Orange-Flower-Violet
of
Cowslips
To make Ice
Almond-Cakes
To make
Beaned-Bread
To make Orange or
Lemmon-Puffs
To make Almond-Paste, either Bitter or
Sweet
To make little round
Ratafea-Puffs
To make Brown
Wafers
To make
Almond-Loaves
To make
Chocolate-Puffs
To make Ratafea-Drops, either of Apricot-Kernels,
or half Bitter and
half
Sweet-Almonds
To make
Barley-Cream
To make
Ratafea-Cream
To make
Almond-Butter
To make a
Trifle
To make all Sorts of
Fruit-Cream
To make Sack-Posset, or
Sack-Cream
To make
Blamange
Lemmon-Cream, made with
Cream
To make
Citron-Cream
To make
Pistato-Cream
To make
Clouted-Cream
|
