y; they
will quickly dry if they are well attended to. A little ambergris or
musk gives the fruit a fine flavour. Peaches and plums may be done the
same way.

_Small Flowers, to candy._

Take as much fine sugar as you think likely to cover the flowers, and
wet it for a candy. When boiled pretty thick, put in your flowers, and
stir, but be careful not to bruise them. Keep them over the fire, but do
not let them boil till they are pretty dry; then rub the sugar off with
your hands as soon as you can, and take them out.

_Flowers in sprigs, to candy._

Dissolve gum arabic in water, and let it be pretty thin; wet the flowers
in it, and put them in a cloth to dry. When nearly dry, dip them all
over in finely sifted sugar, and hang them up before the fire, or, if it
should be a fine sunshiny day, hang them in the sun till they are
thoroughly dry, and then take them down. The same may be done to
marjoram and mint.

_Dutch Flummery._

Steep two ounces of isinglass two hours in a pint of boiling water; take
a pint of white wine, the yolks of eight eggs, well beaten, the juice of
four lemons, with the rind of one. Sweeten it to your taste; set it over
the fire, and keep it stirring till it boils.

_Hartshorn Flummery._ No. 1.

Take half a pound of hartshorn; boil it in four quarts of water, till
reduced to one quarter or less; let it stand all night. Blanch a quarter
of a pound of almonds, and beat them small; melt the jelly, mix with it
the almonds, strained through a thin strainer or hair sieve; then put a
quarter of a pint of cream, a little cinnamon, and a blade of mace; boil
these together, and sweeten it. Put it into china cups, and, when you
use it, turn it out of the cups, and eat it with cream.

_Hartshorn Flummery._ No. 2.

Put one pound of hartshorn shavings to three quarts of spring water;
boil it very gently over a slow fire till it is reduced to one quart,
then strain it through a fine sieve into a basin; let it stand till
cold; then just melt it, and put to it half a pint of white wine, a pint
of good thick cream, and four spoonfuls of orange-flower water. Scald
the cream, and let it be cold before you mix it with the wine and jelly;
sweeten it with double-refined sugar to your taste, and then beat it all
one way for an hour and a half at least, for, if you are not careful in
thus beating, it will neither mix nor even look to please you. Dip the
moulds first in water, that they may turn out w