d Wardens._

Bake your Wardens in an earthen Pot, with a little Claret, some Spice,
Lemon-peal, and Sugar; when you will use them peal off the Skin and
dress them in Plates, either Whole or in Halfs; then make a Jelly of
Pippins, sharpened well with the Juice of Lemons, and pour it upon
them, and when cold, break the Jelly with a Spoon, so will it look
very agreeable upon the red Pears.

_Zest of China-Oranges._

Pare off the outward Rind of the Oranges very thin, and only strew it
with fine Powder-Sugar, as much as their own Moisture will take, dry
them in a hot Stove.

_To Rock Candy-Violets._

Pick the Leaves off the Violets, then boil some of the finest
Loaf-sugar till it blows very strong, which pour into your
Candying-Pan, being made of Tin, in the Form of a Dripping-Pan, about
three Inches deep; then strew the Leaves of the Flowers as thick on
the Top as you can; then put it into a hot Stove for eight or ten
Days; when you see it is hard candied, break a Hole in one Corner of
it, and drain all the Syrup that will run from it, then break it out,
and lay it on Heaps on Plates to dry in the Stove.

_To candy Violets whole._

Take the double Violets, and pick off the green Stalk, then boil some
Sugar till it blows very strong; throw in the Violets, and boil it
till it blows again, then with a Spoon rub the Sugar against the Side
of the Pan till white, then stir all till the Sugar leaves them; then
sift them and dry them.

_Note_, Junquils are done the same Way.

_To preserve Angelico in Knots._

Take young and thick Stalks of Angelico, cut them into Lengths of
about a Quarter of a Yard, then scald them; next put them into cold
Water, then strip off the Skins, and cut them into narrow Slips; then
lay them on your preserving Pan, then put to them a thin Sugar, that
is, to one Part Sugar as clarified, and one Part Water; then set it
over the Fire and let it boil, and set it by till next Day, then turn
it in the Pan, and give it another Boil; the Day after drain it and
boil the Sugar till it is a little smooth, then pour it on your
Angelico, and if it be a good Green boil it no more, if not, heat it
again; the Day following boil the Sugar till it is very smooth, and
pour it upon your Angelico; the next Day boil your Syrup till it rises
to the Top of your Pan, then put your Angelico into your Pan, and pour
your Syrup upon it, and keep it for Use.

_To dry it out._

Drain what Quantity you wi