Chapter 1

Produced by Louise Hope, David Starner and the Online Distributed Proofreading Team at http://www.pgdp.net

[Transcriber's Note: The printed book was extremely consistent in both spelling and punctuation. Errors and uncertain passages are listed at the end of the text.]

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Mrs. _Mary Eales_'s

RECEIPTS.

CONFECTIONER to her late MAJESTY Queen _ANNE_.

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_LONDON:_

Printed for J. BRINDLEY, Bookseller, at the _King's-Arms_ in _New Bond-Street_, and Bookbinder to Her Majesty and His Royal Highness the Prince of _Wales_; and R. MONTAGU at the _General Post-Office_, the Corner of _Great Queen-Street_, near _Drury-Lane_.

MDCCXXXIII.

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THE

CONTENTS.

To dry Angelica Page 1 To preserve green Apricocks 2 To make Goosberry Clear-Cakes 3 To make Goosberry-Paste 4 To dry Goosberries 5 To preserve Goosberries 6 To dry Cherries 7 To make Cherry-Jam 8 To dry Cherries without Sugar ibid. To dry Cherries in Bunches 9 To make Cherry-Paste ib. To preserve Cherries 10 To dry Currants in Bunches, &c. 11 To make Currant Clear-Cakes 12 To preserve red Currants 13 To make Currant Paste, either red or white ib. To preserve white Currants 14 To preserve Rasberries 15 To make Jam of Rasberries 16 To make Rasberry-Paste ib. To make Rasberry Clear-Cakes 17 To make Rasberry-Drops 18 To dry Apricocks ib. To dry Apricocks in Quarters or Halves 19 To make Paring-Chips 20 To preserve Apricocks 21 To make Apricock Clear-Cakes 22 To make Apricock-Paste 23 To make Apple-Jelly for all Sorts of Sweet-Meats ib. To make Apricock-Jam 24 To preserve green Jennitins ib. To dry green Plums 25 To dry Amber, or any white Plums 26 To dry black Pear-Plums, or Muscles, or the _Great Moguls_ 28 To preserve black Pear-Plums or Damascenes 30 To preserve white Pear-Plums ib. To make white Pear-Plum Clear-Cakes 31 To make white Plum-Paste 32 To make red Plum Clear-Cakes 33 To make red Plum-Paste 34 To dry Plums like the _French_ Plums, with Stones in them ib. To dry Peaches 35 To make Peach-Chips 36 To preserve or dry Nutmeg-Peaches 37 To preserve Cucumbers ib. To dry green Figs 39 To dry black Figs 40 To preserve Grapes 41 To dry Grapes ib. To dry Barberries 42 To preserve Barberries 43 To make Barberry-Drops ib. To make white Quince-Marmalet 44 To make red Quince-Marmalet 45 To preserve whole Quinces 46 To make Quince-Chips 47 To make Quince-Paste 48 To make Quince Clear-Cakes ib. To preserve Golden or _Kentish_-Pippins 49 To preserve whole Oranges or Lemmons 50 To dry Oranges in Knots, or Lemmons 52 To make _China_-Chips 54 To make Orange-Paste ib. To make Orange-Drops 55 To make Orange-Marmalet 56 To make Orange or Lemmon Clear-Cakes ib. To make Pomegranate Clear-Cakes 58 To make Orange-Halves, or Quarters, with the Meat in them 59 To preserve Citrons. 60 To make Citron-Marmalet 61 To candy Orange-Flowers ib. To make Rock-Sugar 63 To make Fruit-Biscuit 65 To make all Sorts of Sugar-Paste 66 To make Chocolate-Almonds 67 To make Wormwood-Cakes ib. To make Honycomb-Cakes of Orange-Flower-Violet of Cowslips 68 To make Ice Almond-Cakes ib. To make Bean'd-Bread 69 To make Orange or Lemmon-Puffs 70 To make Almond-Paste, either Bitter or Sweet 71 To make little round Ratafea-Puffs 72 To make Brown Wafers ib. To make Almond-Loaves 73 To make Chocolate-Puffs 74 To make Ratafea-Drops, either of Apricock-Kernels, or half Bitter and half Sweet-Almonds ib. To make all Sorts of Sugar-Puffs 75 To make Almond-Paste ib. To make long Biscuit 76 To make Spunge-Biscuit 77 To make round Biscuit with Coriander-Seeds 78 To make Hartshorn-Jelly 79 To make Lemmon-Jelly ib. To make Butter'd Orange 80 To make Eringo-Cream ib. To make Barley-Cream 81 To make Ratafea-Cream ib. To make Almond-Butter 82 To make a Trifle ib. To make all Sorts of Fruit-Cream 83 To make Sack-Posset, or Sack-Cream ib. To make Blamange 84 Lemmon-Cream, made with Cream 85 To make Citron-Cream ib. To make Pistato-Cream 86 To make Clouted-Cream ib. To make a very thick, raw Cream 87 To make _Spanish_-Butter ib. To make Orange-Butter 88 To make Almond-Butter 89 To make Trout-Cream ib. To make Almond-Cream 90 To make Raw-Almond, or Ratafea-Cream 91 To make Chocolate-Cream ib. To make Sego-Cream 92 To ice Cream ib. To make Hartshorn-Flummery 93 To make perfum'd Pastels 94 To burn Almonds 95 To make Lemmon-Wafers ib. To candy little green Oranges 97 To candy Cowslips, or any Flowers or Greens, in Bunches ib. To make Caramel 98 To make a good Green 99 To Sugar all Sorts of small Fruit ib. To scald all Sorts of Fruit 100

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Mrs. _EALES_'s

RECEIPTS.

_To dry ANGELICA._

Take the Stalks of Angelica, and boil them tender; then put them to drain, and scrape off all the thin Skin, and put them into scalding Water; keep them close cover'd, and over a slow Fire, not to boil, 'till they are green; then draining them well, put them in a very thick Syrup of the Weight and half of Sugar: Let the Syrup be cold when you put them in, and warm it every Day 'till it is clear, when you may lay them out to dry, sifting Sugar upon them. Lay out but as much as you use at a Time, and scald the rest.

_To preserve green APRICOCKS._

Take Apricocks before the Stones are very hard; wet them, and lay them in a coarse Cloth; put to them two or three large Handfuls of Salt, rub them 'till the Roughness is off, then put them in scalding Water; set them over the Fire 'till they almost boil, then set them off the Fire 'till they are almost cold; do so two or three Times; after this, let them be close cover'd; and when they look to be green, let them boil 'till they begin to be tender; weigh them, and make a Syrup of their Weight in Sugar, to a Pound of Sugar allowing half a Pint of Water to make the Syrup; let it be almost cold before you put in the Apricocks; boil them up well 'till they are clear; warm the Syrup daily, 'till it is pretty thick. You may put them in a Codling-Jelly, or Hartshorn Jelly, or dry them as you use them.

_To make Goosberry CLEAR-CAKES._

Take a Gallon of white Goosberries, nose and wash them; put to them as much Water as will cover them almost all over, set them on an hot Fire, let them boil a Quarter of an Hour, or more, then run it thro' a Flannel Jelly-Bag; to a Pint of Jelly have ready a Pound and half of fine Sugar, sifted thro' an Hair Sieve; set the Jelly over the Fire, let it just boil up, then shake in the Sugar, stirring it all the while the Sugar is putting in; then set it on the Fire again, let it scald 'till all the Sugar is well melted; then lay a thin Strainer in a flat earthen Pan, pour in your Clear-Cake Jelly, and turn back the Strainer to take off the Scum; fill it into Pots, and set it in the Stove to dry; when it is candy'd on the Top, turn it out on Glass; and if your Pots are too big, cut it; and when it is very dry, turn it again, and let it dry on the other Side; twice turning is enough. If any of the Cakes stick to the Glass, hold them over a little Fire, and they will come off: Take Care the Jelly does not boil after the Sugar is in: A Gallon of Goosberries will make three Pints of Jelly; if more, 'twill not be strong enough.

_To make GOOSBERRY-PASTE._

Take the Goosberries, nose and wash them, put to them as much Water as will almost cover them, and let them boil a Quarter of an Hour; then strain them thro' a thin Strainer, or an Hair-Sieve, and allow to a Pint of Liquor a Pound and half of fine Sugar, sifted thro' a Hair-Sieve; before you put in the Sugar, set the Liquor on the Fire, let it boil, and scum it; then shake in the Sugar, set it on the Fire again, and let it scald 'till all the Sugar is melted; then fill it into little Pots; when it is candy'd, turn it out on Glass; and when it is dry on one Side, turn it again; if any of the Cakes stick, hold the Glass over the Fire: You may put some of this in Plates; and when it is jelly'd, before it candies, cut it out in long Slices, and make Fruit-Jambals.

_To dry GOOSBERRIES._

Take the large white Goosberries before they are very ripe, but at full Growth, stone and wash them, and to a Pound of Goosberries put a Pound and half of Sugar, beat very fine, and half a Pint of Water; set them on the Fire; when the Sugar is melted, let them boil, but not too fast; take them off once or twice, that they may not break; when they begin to look clear, they are enough: Let them stand all Night in the Pan they are boil'd in, with a Paper laid close to them; the next Day scald them very well, and let them stand a Day or two; then lay them on Plates, sift them with Sugar very well, and put them in the Stove, turning them every Day 'till they are dry; the third Time of turning, you may lay them on a Sieve, if you please; when they are pretty dry, place them in a Box, with Paper betwixt every Row.

_To preserve GOOSBERRIES._

Take the white Goosberries, stamp and strain them; then take the largest white Goosberries when they just begin to turn, stone them, and to half a Pound of the Goosberries put a Pound of Loaf Sugar beaten very fine, half a Pint of the Juice of that which is strain'd, (but let it stand 'till it is settled and very clear) and six Spoonfuls of Water; set them on a very quick Fire; let them boil as fast as you can make them, up to the Top of the Pan; when you see the Sugar as it boils look clear, they are enough, which will be in less than half a quarter of an Hour: Put them in Pots or Glasses, paper them close; the next Day, if they are not hard enough jelly'd, set them for a Day or two on an hot Stove, or in some warm Place, but not in the Sun; and when they are jelly'd, put Papers close to 'em; the Papers must be first wet, and then dry'd with a Cloth.

_To dry CHERRIES._

Stone the Cherries; and to ten Pound of Cherries, when they are ston'd, put three Pound of Sugar very fine beaten; shake the Cherries and Sugar well together, set them on the Fire, and when the Sugar is well melted, give them a Boil or two; let them stand in an earthen Pot 'till the next Day, then make them scalding hot, and, when cold, lay them on Sieves; afterwards put them in an Oven not too hot, where let them stand all Night, and then turn them, and put them in again. Let your Oven be no hotter than it is after small Bread or Pies. When they are dry, keep them in a Box very close, with no Paper between them.

_To make CHERRY-JAM._

Take twelve Pound of ston'd Cherries, boil them, break them as they boil; and when you have boiled all the Juice away, and can see the Bottom of the Pan, put in three Pound of Sugar finely beaten, stir it well, and let them have two or three Boils; then put them in Pots or Glasses.

_To dry CHERRIES without Sugar._

Stone the Cherries, and set them on the Fire, with only what Liquor comes out of them; let them boil up two or three Times, shaking them as they boil; then put them in an earthen Pot; the next Day scald them, and when they are cold lay them on Sieves, and dry them in an Oven not too hot. Twice heating an Oven will dry any Sort of Cherries.

_To dry CHERRIES in Bunches._

Take _Kentish_ Cherries, or _Morella_, and tye them in Bunches with a Thread, about a Dozen in a Bunch; and when you have dry'd your other Cherries, put the Syrup that they come out of to your Bunches; let them just boil, cover them close, the next Day scald them; and when they are cold, lay them in Sieves in a cool Oven; turn them, and heat the Oven every Day 'till they are dry.

_To make CHERRY-PASTE._

Take Cherries, stone and boil them, breaking them well the while, and boil them very dry; and to a Pound of Cherries put a Pound and a Quarter of Sugar, sifted thro' an Hair Sieve; let the Cherries be hot when you put in the Sugar; set it on the Fire 'till the Sugar is well melted; put it in a broad Pan, or earthen Plates; let it stand in the Stove 'till it is candy'd; drop it on Glass, and, when dry on one Side, turn it.

_To preserve CHERRIES._

Either _Morella_ or _Carnations_, stone the Cherries: To _Morella_ Cherries, take the Jelly of white Currants, drawn with a little Water; and run thro a Jelly-bag a Pint and a half of the Jelly, and three Pounds of fine Sugar; set it on a quick Fire; when it boils, scum it, and put in two Pounds of the ston'd Cherries; let them not boil too fast at first, take them off some Times; when they are tender, boil them very fast 'till they jelly, and are very clear; then put them in the Pots or Glasses. The _Carnation_ Cherries must have red Currants-Jelly; and if you can get no white Currants, Codling-Jelly will serve for the _Morella_.

_To dry CURRANTS in Bunches or loose Sprigs._

When your Currants are ston'd and ty'd up in Bunches, take to a Pound of Currants a Pound and half of Sugar; to a Pound of Sugar put half a Pint of Water; boil your Syrup very well, and lay the Currants into the Syrup; set them on the Fire, let them just boil, take them off, and cover them close with a Paper; let them stand 'till the next Day, and then make them scalding hot; let them stand two or three Days with the Paper close to them; then lay them on earthen Plates, and sift them well with Sugar; put them into a Stove; the next Day lay them on Sieves, but not turn them 'till that Side drys, then turn them, and sift the other Side: When they are dry lay them between Papers.

_To make CURRANT CLEAR-CAKES._

Strip the Currants, wash them, and to a Gallon of Currants put about a Quart of Water; boil it very well, run it thro' a Jelly-bag; to a Pint of Jelly put a Pound and half of Sugar, sifted thro' an Hair Sieve; set your Jelly on the Fire, let it just boil; then shake in the Sugar, stir it well, set it on the Fire, and make it scalding hot; then put it thro' a Strainer in a broad Pan, to take off the Scum, and fill it in Pots: When it is candy'd, turn it on Glass 'till that Side be dry; then turn it again, to dry on the other Side.

Red and white Currants are done the same Way; but as soon as the Jelly of the White is made, you must put it to the Sugar, or it will change Colour.

_To preserve RED CURRANTS._

Mash the Currants, and strain them thro' a thin Strainer; take a Pint of Juice, a Pound and half of Sugar, and six Spoonfuls of Water; let it boil up, and scum it very well; then put in half a Pound of ston'd Currants; boil them as fast as you can, 'till the Currants are clear and jelly very well; put them in Pots or Glasses, and, when they are cold, paper them as other Sweet-meats. Stir all small Fruit as they cool, to mix it with the Jelly.

_To make CURRANT-PASTE, either Red or White._

Strip the Currants, and put a little Water to them, just to keep them from sticking to the Pan; boil them well, and rub them thro' a Hair Sieve: To a Pint of Juice put a Pound and a half of Sugar sifted; but first boil the Juice after it is strain'd, and then shake in your Sugar: Let it scald 'till the Sugar is melted; then put it in little Pots in a Stove, and turn it as other Paste.

_To preserve WHITE CURRANTS._

Take the large white Currants, not the Amber-colour'd, strip them, and to two Quarts of Currants put a Pint of Water; boil them very fast, and run them thro' a Jelly-bag; to a Pint of Juice put in a Pound and half of Sugar, and half a Pound of ston'd Currants; set them on a quick Fire, let them boil very fast, 'till the Currants are clear and jelly very well; then put them in Pots or Glasses; stir them as they cool, to make the Currants mix with the Jelly: Paper them down when almost cold.

_To preserve RASBERRIES._

Take the Juice of red and white Rasberries; (if you have no white Rasberries, use half Codling-Jelly) put a Pint and half of the Juice to two Pound of Sugar; let it boil, scum it, and then put in three Quarters of a Pound of large Rasberries; let them boil very fast, 'till they jelly and are very clear; don't take them off the Fire, for that will make them hard; a Quarter of an Hour will do them after they begin to boil fast; then put them in Pots or Glasses: Put the Rasberries in first, then strain the Jelly from the Seeds, and put it to the Rasberries. When they begin to cool, stir them, that they may not all lye upon the Top of the Glasses; and when they are cold, lay Papers close to them; first wet the Paper, then dry it in a Cloth.

_To make JAM of RASBERRIES._

Take the Rasberries, mash them, and strain half; put the Juice to the other half that has the Seeds in it; boil it fast for a Quarter of an Hour; then to a Pint of Rasberries put three Quarters of a Pound of Sugar, and boil it 'till it jellies: Put it into Pots or Glasses.

_To make RASBERRY-PASTE._

Mash the Rasberries, strain half, and put the Juice to the other half with the Seeds; boil them fast for a Quarter of an Hour; and to a Pint of Rasberries put half a Pint of red Currants, boil'd with very little Water, and strain'd thro' a thin Strainer, or Hair Sieve; let the Currants and Rasberries boil together a little while: Then to a Pint of Juice put a Pound and a Quarter of sifted Sugar; set it over the Fire, let it scald, but not boil; fill it in little Pots, set it in the Stove 'till it is candy'd, then turn it out on Glasses, as other Cakes.

_To make RASBERRY CLEAR-CAKES._

Take half Rasberries and half white Currants, almost cover them with Water; boil them very well a Quarter of an Hour, then run them thro' a Jelly-bag, and to every Pint of Jelly have ready a Pound and half of fine Sugar, sifted thro' an Hair Sieve; set the Jelly on the Fire, let it just boil, then shake in your Sugar, stir it well, and set it on the Fire a second Time, 'till the Sugar is melted; then lay a Strainer in a broad Pan to prevent the Scum, and fill it into Pots: When it is candy'd, turn it on Glass, as other Clear-Cakes.

_To make RASBERRY-DROPS._

Mash the Rasberries, put in a little Water, boil and strain them, then take half a Pound of fine Sugar, sifted thro' an Hair Sieve; just wet the Sugar to make it as thick as a Paste; put to it twenty Drops of Spirits of Vitriol, set it over the Fire, making it scalding hot, but not to boil: Drop it on Paper it will soon be dry; if it will not come off easily, wet the Paper. Let them lye a Day or two on the Paper.

_To dry APRICOCKS._

Take four Dozen and a half of the largest Apricocks, stone them and pare them; cover them all over with four Pound of Sugar finely beaten; put some of the Sugar on them as you pare them, the rest after: Let them lye four or five Hours, 'till the Sugar is almost melted; then set them on a slow Fire 'till quite melted; then boil them, but not too fast. As they grow tender, take them out on an earthen Plate 'till the rest are done; then put in those that you laid out first, and let them have a Boil together: Put a Paper close to them, and let them stand a Day or two; then make them very hot, but not boil; put the Paper on them as before, and let them stand two Days, then lay them on earthen Plates in a Stove, with as little Syrup on them as you can; turn them every Day 'till they are dry, and scrape off the Syrup as you turn them; lay them between Paper, and let them not be too dry before you lay them up.

_To dry APRICOCKS in Quarters or Halves._

Take four Pound of the Halves or Quarters, pare them, and put to them three Pound of Sugar fine beaten; strew some on them as you pare them, and cover them with the rest; let them lye four or five Hours; afterwards set them on a slow Fire, till the Sugar is melted; then boil them, but not too fast, 'till they are tender, taking out those that are first tender; and putting them in again, let them have a Boil together; then lay a Paper close to them, scald them very well, and let them lye a Day or two in the Syrup: Lay them on earthen Plates, with as little Syrup to them as you can, turning them every Day 'till they are dry; at last, lay them between Paper in Boxes.

_To make PARING-CHIPS._