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The Project Gutenberg EBook of A Queens Delight, by Anonymous This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net Title: A Queens Delight The Art of Preserving, Conserving and Candying. As also, A right Knowledge of making Perfumes, and Distilling the most Excellent Waters. Author: Anonymous Release Date: February 12, 2005 [EBook #15019] Language: English Character set encoding: ASCII *** START OF THIS PROJECT GUTENBERG EBOOK A QUEENS DELIGHT *** Produced by David Starner, Hanns Puellen, Leonard Johnson and the Online Distributed Proofreading Team at http://www.pgdp.net. A QUEENS Delight; OR, The Art of Preserving, Conserving and Candying. As also A right Knowledge of making Perfumes, and Distilling the most Excellent Waters. Never before Published. LONDON. Printed by _E. Tyler_, and _R. Holt_, for _Nath._ _Brooke_, at the Angel in _Corn-Hill_, near the Royal Exchange. 1671. A QUEENS DELIGHT OF Conserves, and Preserves, Candying and Distilling Waters. _To preserve white Pear Plums, or green._ Take the Plums, and cut the stalk off, and wipe them then take the just weight of them in Sugar, then put them in a skillet of water, and let them stand in and scald, being close covered till they be tender, they must not seeth, when they be soft lay them in a Dish, and cover them with a cloth, and stew some of the the Sugar in the glass bottom, and put in the Plums, strewing the sugar over till all be in, then let them stand all night, the next day put them in a pan, and let them boil a pace, keeping them clean scummed, & when your Plums look clear, your syrup will gelly, and they are enough. If your Plums be ripe, peel off the skins before you put them in the glass; they will be the better and clearer a great deal to dry, if you will take the Plums white; if green, do them with the rinds on. _To preserve Grapes_ Take Grapes when they be almost through ripe, and cut the stalks off, and stone them in the side, and as fast as you can stone them strew Sugar on them; you must take to every pound of Grapes three quarters of a pound of Sugar, then take some of th
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