the Sugar becomes white; then with a Fork take out the Rings one by one, lay them on a Wire-grate to drain, then put in your Faggots, and boil them as before directed; then rub the Sugar, and take them up in Bunches, having some-body to cut them with a Pair of Scizers to what Bigness you please, laying them on your Wire to drain.

To make Orange-Cakes.

Take six Sevil-Oranges, grate the Rinds of two of them, and then cut off the Rinds of all six to the very Juice; boil them in Water till very tender; then squeeze out all the Water you can, and beat them to a Paste in a Marble-Morter; then rub it through a Sieve of Hair; what will not easily rub through must be beat again till all is got through; then cut to Pieces the Insides of the Oranges, and rub as much of that through as you possibly can; then boil about six or eight Pippins in as much Water as will almost cover them, and boil them to a Paste, and rub it through a Sieve to the rest; then put all into a Pan together, and give a thorough Heat, till it is well mingled; then to every Pound of this Paste take one Pound and a Quarter of Loaf-sugar; clarify the Sugar, and boil it to the Crick; then put in your Paste and the grated Peal, and stir it all together over a slow Fire till it is well mixed, and the Sugar all melted; then with a Spoon fill your round Tin-Moulds as fast as you can; when cold, draw off your Moulds, and set them in a warm Stove to dry; when dry on the Tops, turn them on Sieves to dry on the other Side; and when quite dry, box them up.

Lemon-Cakes.

Take six thick-rinded Lemons, grate two of them, then pare off all the yellow Peal, and strip the White to the Juice, which White boil till tender, and make a Paste exactly as above.

To preserve White-Citrons.

Cut your White-Citrons into what sized Pieces you please; put them into Water and Salt for four or five Hours; then wash them in fair Water, and boil them till tender; then drain them, and put them into as much clarified Sugar as will cover them, and set them by till next Day; then drain the Syrup, and boil it a little smooth; when cool, put it on your Citrons; the next Day boil your Syrup quite smooth, and pour on your Citrons; the Day after boil all together and put into a Pot to be candied, or put in Jelly, or compose as you please.

To preserve Golden-Pippins in Jelly.

Pare your Pippins from all Spots, and with a narrow-pointed Knife make a Hole quite through them, then boil them in fair Water about a Quarter of an Hour; then drain them, and take as much Sugar as will cover them; boil it till it blows very strong, then put in your Pippins, and give them a good Boil; let them cool a little, then give them another Boil; then if you have, for example a Dozen of Pippins, take a Pound of Sugar, and boil it till it blows very strong; then put in Half a Pint of Pippin Jelly and the Juice of three or four Lemons; boil all together, and put to the Golden-Pippins; give them all a Boil, scum them, and put them into the Glasses or Pots.

To dry Golden-Pippins.

Pare your Pippins, and make a Hole in them, as above, then weigh them, and boil them till tender; then take them out of the Water, and to every Pound of Pippins take a Pound and a Half of Loaf-Sugar, and boil it till it blows very strong; then put in the Fruit, and boil it very quick, till the Sugar flies all over the Pan; then let them settle, and cool them, scum them, and set them by till the next Day, then drain them, and lay them out to dry, dusting them with fine Sugar before you put them into the Stove; the next Day turn them and dust them again, when dry, pack them up.

To make Orange Clear-Cakes.

Take the best Pippins, pare them into as much Water as will cover them; boil them to a Mash; then press out the Jelly upon a Sieve, and strain it through a Bag, adding Juice of Oranges to give it an agreeable Taste: To every Pound of Jelly take one Pound and a Quarter of Loaf Sugar, boil it till it cracks, then put in the Jelly and the Rind of a grated Orange or two, stir it up gently over a slow Fire, till all is incorporated together; then take it off, and fill your Clear-cake Glasses, what Scum arises on the Top, you must carefully rake off before they are cold, then put them into the Stove; when you find them begin to crust upon the upper Side, turn them out upon Squares of Glasses, and put them to dry again; when they begin to have a tender Candy, cut them into Quarters, or what Pieces you please, and let them dry till hard, then turn them on Sieves; when thorough dry, put them up into your Boxes.

To make Pomegranate Clear-Cakes.

Draw your Jelly as for the Orange Clear-Cakes, then boil into it the Juice of two or three Pomegranate-seeds, and all with the Juice of an Orange and a Lemon, the Rind of each grated in, then strain it through a Bag, and to every Pound of Jelly put one Pound and a Quarter boiled till it cracks to help the Colour to a fine Red; put in a Spoonful of Cocheneal, prepared as hereafter directed; then fill your Glasses, and order them as your Orange.

To Prepare Cocheneal.

Take one Ounce of Cocheneal, and beat it to a fine Powder, then boil it in three Quarters of a Pint of Water to the Consumption of one Half, then beat Half an Ounce of Roach Allum, and Half an Ounce of Cream of Tartar very fine, and put them to the Cocheneal, boil them all together a little while, and strain it through a fine Bag, which put into a Phial, and keep for Use.

To make Pippin-Knots.

Pare your Pippins, and weigh them, then put them into your preserving Pan; to every Pound put four Ounces of Sugar, and as much Water as will scarce cover them; boil them to a Pulp, and then pulp them through a Sieve; then to every Pound of the Apples you weighed, take one Pound of Sugar clarified, boil it till it almost cracks, then put in the Paste, and mix it well over a slow Fire, then take it off and pour it on flat Pewter-plates or the Bottoms of Dishes, to the Thickness of two Crowns; set them in the Stove for three or four Hours, then cut it into narrow Slips and turn it up into Knots to what Shape or Size you please; put them into the Stove to dry, dusting them