juice of a lemon, with the rind grated, into a dish: sweeten it
to your taste; boil a quart of cream till it is reduced to three half
pints; pour it upon the lemon, and let it stand to cool. It should be
made the day before it is used.

_Syrup of Lemons._

To three pounds of the best sugar finely beaten put one pint of lemon
juice, set by to settle, and then poured off clear: put it in a silver
tankard, and set that in a pot of boiling water. Let this boil till the
sugar is quite dissolved, and when cold bottle it; take care that in the
boiling not the least water gets in. Skim off any little scum that
rises.

_Macaroons._

Take half a pound of almonds, blanched and pounded, and half a pound of
finely pounded lump sugar. Beat up the whites of two eggs to a froth;
mix the sugar and almonds together; add the eggs by degrees; and, when
they are well mixed, drop a spoonful on wafer-paper. They must be baked
as soon as made in a slow oven.

_Citron Marmalade._

Boil the citron very tender, cutting off all the yellow rind; beat the
white very well in a wooden bowl; shred the rind, and to a pound of
pulp and rind take a pound and a half of sugar, and half a pint of
water. When it boils, put in the citron, and boil it very fast till it
is clear; put in half a pint of pippin jelly, and boil it till it
jellies very well; then add the lemon-juice, and put it into your pots
or glasses.

_Cherry Marmalade._

Take eight pounds of cherries, not too ripe; stone them; take two pounds
of sugar beaten, and the juice of four quarts of currants, red and
white. Put the cherries into a pan, with half a pound of the sugar, over
a very hot fire; shake them frequently; when there is a good deal of
liquor, put in the rest of the sugar, skimming it well and boiling it as
fast as possible, till your syrup is almost wasted; then put in your
currant juice, and let it boil quick till it jellies; keep stirring it
with care; then put it in pots.

_Another way._

Take five pounds of cherries stoned and two pounds of loaf sugar; shred
your cherries, wet your sugar with the juice that runs from them, then
put the cherries into the sugar, and boil them pretty fast, till they
become a marmalade. When cold, put it into glasses for use.

_Orange Marmalade._ No. 1.

Pare your oranges very thin, and lay them in water two or three days,
changing the water twice a day; then take them out, and dry them with a
linen cloth. Take their we