fire;
take them off as soon as they begin to simmer, and take them carefully
out with a slice. Then peel and preserve them as other fruit.

_Fruit of all sorts, to scald._

Put your fruit into scalding water, sufficient nearly to cover it; set
it over a slow fire, and keep it in a scald till tender, turning the
fruit where the water does not cover. When it is very tender, lay paper
close to it, and let it stand till it is cold. Then, to a pound of fruit
put half a pound of sugar, and let it boil, but not too fast, till it
looks clear. All fruit must be done whole, excepting pippins, and they
are best in halves or quarters, with a little orange-peel and the juice
of lemon.

_Gingerbread._ No. 1.

To a pound and a half of flour add one pound of treacle, almost as much
sugar, an ounce of beaten ginger, two ounces of caraway seeds, four
ounces of citron and lemon-peel candied, and the yolks of four eggs. Cut
your sweetmeats, mix all, and bake it in large cakes, or tin plates.

_Gingerbread._ No. 2.

Into one pound and a half of flour work three quarters of a pound of
butter; add three quarters of a pound of treacle, two ounces of sugar,
half an ounce of ginger, a little orange-peel beaten and sifted. Some
take a pound and a quarter of treacle and two ounces of ginger.

_Gingerbread._ No. 3.

Two pounds of flour, two ounces of caraway seeds, one tea-spoonful of
powdered ginger, half a spoonful of allspice, and the same of pearl-ash,
two ounces of preserved orange, the same of lemon-peel, and half a pound
of butter; mix these ingredients well together, and make it into a stiff
paste with treacle, as stiff as you would make paste for a tart; then
put it before the fire to rise for one hour, after which you may roll it
out, and cut it into cakes, or mould it, as you like.

_Gingerbread._ No. 4.

Take a pound of treacle and half a pound of butter; melt them together
over a fire; have ready a pound and a half of flour well dried, into
which put at least half an ounce of ginger well beaten and sifted, as
many coriander seeds, half a pound of sugar, a little brandy, and some
candied orange-peel; then mix the warm treacle and butter with the
flour; make it into flat cakes, and bake it upon tins.

_Gingerbread._ No. 5.

Two pounds of flour well dried, one pound of treacle, one pound of
sugar, one nutmeg, four ounces of sweetmeats, one ounce of beaten
ginger, one pound of fresh butter, melted with the treac