candy:
boil it till pretty thick; then put in a pound of beaten almonds, and
mix them together, still keeping it stirred over a slow fire, but it
must not boil, till it is as dry as paste. Then beat it a little in a
mortar; put in the peel of a lemon grated, and a pound of sifted sugar;
rub them well together, and wet this with the froth of whites of eggs.

_Another way._

Blanch and beat fine two ounces of sweet almonds, with orange-flower
water, or brandy; beat the whites of three eggs to a very high froth,
and then strew in a little sifted sugar till it is as stiff as paste.
Lay it in cakes, and bake it on paper in a cool oven.

_Angelica, to candy._

Take the youngest shoots; scrape and boil them in water till tender, and
put them on a cloth to drain. Make a very strong syrup of sugar; put in
the angelica while the syrup is hot, but not boiling. Set it in a tin
before the fire, or in the sun, for three or four days, to dry.

_Apples, to do._

Scoop as many apples as you choose to do; dip them several times in
syrup, and fill them with preserved raspberries or apricots; then roll
them in paste, and when baked put on them either a white iceing, or with
the white of an egg rub them over; sift on sugar, and glaze them with a
hot salamander.

_Pippins, to candy._

Take fine large pippins; pare and core them whole into an earthen
platter: strew over them fine sugar; and sprinkle on the sugar a little
rose-water. Bake them in an oven as hot as for manchet, and stop it up
close. Let them remain there half an hour; then take them out of the
dish, and lay them on the bottom of a sieve; leave them three or four
days, till quite dry, when they will look clear as amber, and be finely
candied.

_Pippins, to dry._

Take two pounds of fine sugar and a pint of water; let it boil up and
skim it; put in sixteen quarters of Kentish pippins pared and cored, and
let them boil fast till they are very clear. Put in a pint of jelly of
pippins, and boil it till it jellies; then put in the juice of a lemon;
just let it boil up, and put them in bottles. You may put in the rind of
an orange, first boiled in water, then cut in long thin pieces, and put
it into the sugar at the same time with the pippins.

_Apples, to preserve green._

Take green apples the size of a walnut, codlings are the best, with the
stalks on; put them into spring water with vine leaves in a preserving
pan, and cover them close; set them on a s