The Art of Confectionary Part 3

_To make Orange-Flower-Paste._

Boil one Pound of the Leaves of Orange-Flowers very tender; then take two Pounds and two Ounces of double-refined Sugar in fine Powder; and when you have bruised the Flowers to a Pulp, stir in the Sugar by Degrees over a slow Fire till all is in and well melted; then make little Drops and dry them.

_To preserve Apricots whole._

Take the Apricots when full grown, pare them, and take out their Stones; then have ready a Pan of boiling Water, throw them into it, and scald them till they rise to the Top of the Water; then take them out carefully with your Sc.u.mmer, and lay them on a Sieve to drain; then lay them in your preserving Pan, and put over them as much Sugar boiled to blow as will cover them, give them a Boil round, by setting the Pan half on the Fire, and turning it about as it boils; then set it full on the Fire, and let it have a covered Boiling; then let them settle a Quarter of an Hour, and pick those that look clear to one Side, and those that do not to the other; then boil that Side that is not clear till they become clear; and as they do so, pick them away, lest they boil to a Paste; when you see they look all alike, give them a covered Boiling, sc.u.m them, and set them by; the next Day boil a little more Sugar to blow very strong, put it to the Apricots, and give them a very good Boil, then sc.u.m them, and cover them with a Paper, and put them into a Stove for two Days; then drain them, and lay them out to dry, first dusting the Plates you lay them on, and then the Apricots, extraordinary well, blowing off what Sugar lies white upon them, then put them into a very warm Stove to dry, and when dry on one Side, turn and dust them again; and when quite dry, pack them up.

_Note_, In the turning them you must take Care there be no little Bladders in them, for if there be, you must p.r.i.c.k them with a Point of a Pen-knife, and squeeze them out, otherwise they will blow and sour.

_To preserve Apricot-Chips._

Split the Apricots, and take out the Stones, then pare them, and turn them into a circular form with your Knife; then put them into your Pan without scalding, and put as much Sugar boiled very smooth as will cover them, then manage them on the Fire as the whole Apricots, sc.u.m them, and set them in the Stove; the next Day boil some more Sugar, to boil very strong, then drain the Syrup from the Apricots, and boil it very smooth; then put it to the fresh Sugar, and give it a Boil; then put in the Apricots and boil them first round, and then let them have a covered Boil, sc.u.m them, and cover them with a Paper; then put them into the Stove for two or three Days, drain them, and lay them out to dry, first dusting them.

_To preserve Apricots in Jelly._

Pare and stone your Apricots, then scald them a little, and lay them in your Pan, and put as much clarified Sugar to them as will cover them; the next Day drain the Syrup, and boil it smooth, then slip in your Apricots, and boil as before; the next Day make a Jelly with Codlins, boiling some Apricots amongst them, to give a better Taste; when you have boiled the Jelly to its proper Height, put in the Apricots with their Syrup, and boil all together; when enough, sc.u.m them very well, and put them into your Gla.s.ses.

_To make Apricot-Paste._

Boil some Apricots that are full ripe to a Pulp, and rub the Fine of it thro' a Sieve; and to every Pound of Pulp take one Pound and two Ounces of fine Sugar, beaten to a very fine Powder; heat well your Paste, and then, by Degrees, put in your Sugar; when all is in, give it a thorough Heat over the Fire, but take Care not to let it boil; then take it off and sc.r.a.pe it all to one Side of the Pan, let it cool a little, then with a Spoon lay it out on Plates in what Form you please, then dust them, and put them into the Stove to dry.

_To make Apricot Clear-Cakes._

First, draw a Jelly from Codlins, then boil in that Jelly some very ripe Apricots, which press upon a Sieve over an earthen Pan, then strain it through your Jelly-bag; and to every Pound of Jelly take the like Quant.i.ty of fine Loaf-sugar, which clarify, and boil till it cracks; then put in the Jelly, and mix it well, then give it a Heat on the Fire, sc.u.m it and fill your Gla.s.ses; in the Drying, order them as has been already directed in _p._ 16.

_To make Jam of Apricots._

Pare the Apricots, and take out the Stones, break them, and take out the Kernels, and blanch them; then to every Pound of Apricots boil one pound of Sugar till it blows very strong, then put in the Apricots, and boil them very brisk till they are all broke, then take them off, and bruise them well, put in the Kernels and stir them all together over the Fire, then fill your Pots or Gla.s.ses with them.

_Note_, If you find it too sweet, you may put in a little White-Currant-Jelly to sharpen it to your Liking.

_To preserve Rasberries Liquid._

Take the largest and fairest Rasberries you can get, and to every Pound of Rasberries take one Pound and a Half of Sugar, clarify it, and boil it till it blows very strong; then put in the Rasberries, and let them boil as fast as possible, strewing a little fine beaten Sugar on them as they boil; when they have had a good Boil, that the Sugar rises all over them, take them from the Fire, and let them settle a little, then give them another Boil, and put to every Pound of Rasberries half a Pint of Currant-Jelly; let them have a good Boil, till you perceive the Syrup hangs in Fleeks from your Sc.u.mmer; then remove them from the Fire, take off the Sc.u.m, and put them into your Gla.s.ses or Pots.

_Note_, Take Care to remove what Sc.u.m there may be on the Top; when cold, make a little Jelly of Currants, and fill up the Gla.s.ses; then cover them with Paper first wet in fair Water, and dry'd a little betwixt two Cloths, which Paper you must put close to the Jelly; then wipe clean your Gla.s.ses, and cover the Tops of them with other Paper.

_To make Rasberry-Cakes._

Pick all the Grubs and spotted Rasberries away; then bruise the rest, and put them on a Hair-sieve over an earthen Pan, putting on them a Board and Weight to press out all the Water you can; then put the Paste into your preserving Pan, and dry it over the Fire, till you perceive no Moisture left in it, that is, no Juice that will run from it, stirring it all the Time it is on the Fire to keep it from burning; then weigh it, and to every Pound take one Pound and two Ounces of Sugar, beat to a fine Powder, and put in the Sugar by Degrees; when all is in, put it on the Fire, and incorporate them well together; then take them from the Fire and sc.r.a.pe it all to one Side of the Pan; let it cool a very little, then put it into your Moulds; when quite cold, put them into your Stove without dusting it, and dry it as other Sorts of Paste.

_Note_, You must take particular Care that your Paste doth not boil after your Sugar is in; for if it does, it will grow greasy and never dry well.

_To make Rasberry Clear-Cakes._

Take two Quarts of ripe Goosberries, or white Currants, and one Quart of red Rasberries, put them into a Stone-Jug and stop them close; then put it into a Pot of cold Water, as much as will cover the Neck of the Jug; then boil them in that Water till all comes to a Paste, then turn them out in a Hair-sieve, placed over a Pan, press out all the Jelly and strain it thro' the Jelly-bag; to every Pound of Jelly take twenty Ounces of Double-refined Sugar, and boil it till it will crack in the Water; then take it from the Fire and put in your Jelly, stirring it over a slow Fire, till all the Sugar is melted; then give it a good Heat till all is incorporated; then take it from the Fire, sc.u.m it well, and fill your Clear-cake-gla.s.ses; then take off what Sc.u.m is on them, and put them into the Stove to dry, observing the Method directed in _p._ 16.

_Note_, In filling out your Clear-cakes and Clear-pastes, you must be as expeditious as possible, for if it cools it will be a Jelly before you can get it into them.

White Rasberry Clear-cakes are made after the same Manner, only mixing white Rasberries with the Goosberries in the Infusion.

_To make Rasberry Clear-Paste._

Take two Quarts of Goosberries, and two Quarts of red Rasberries, put them in a Pan, with about a Pint and an Half of Water; boil them over a very quick Fire to a Pommish, then throw them upon an earthen Pan, and press out all the Juice; then take that Juice and boil in it another Quart of Rasberries, then throw them on a Sieve, and rub all through the Sieve that you can; then put in the Seeds and weigh the Paste, and to every Pound take twenty Ounces of fine Loaf-sugar, boiled, when clarified, till it cracks, then remove it from the Fire, and put in your Paste, mix it well, and set it over a slow Fire, stirring it till all the Sugar is melted, and you find it is become a Jelly; then take it from the Fire and fill your Pots or Gla.s.ses, whilst very hot, then sc.u.m them and put them into the Stove; observe, when cold, the drying them, as in _p._ 16.

_To make Rasberry-Biscakes._

Press out the Juice, and dry the Paste a little over the Fire, then rub all the Pulp through a Sieve; then weigh, and to every Pound take eighteen Ounces of Sugar, sifted very fine, and the Whites of four Eggs, put all in the Pan together, and with a Whisp beat till it is very stiff, so that you may lay it in pretty high Drops; and when it is so beaten, drop it in what Form you please on the back Sides of Cards, (Paper being too thin, it will be difficult to get it off;) dust them a little with a very fine Sugar, and put them into a very warm Stove to dry; when they are dry enough, they will come easily from the Cards; but whilst soft, they will not stir; then take and turn then on a Sieve, and let them remain a Day or two in the Stove; then pack them up in your Box, and they will, in a dry Place, keep all the Year without shifting.

_To make Currant-Paste._

Wash well your Currants and put them into your preserving Pan, bruise them, and with a little Water, boil them to a Pulp, press out the Juice, and to every Pound take twenty Ounces of Loaf-sugar, boil it to crack; then take it from the Fire, and put in the Paste; then heat it over the Fire, take off the Sc.u.m, and put it into your Paste-pots or Gla.s.ses, then dry and manage them as other Pastes.

_To make Rasberry-Jam._

Press out the Water from the Rasberries; then to every Pound of Rasberries take one Pound of Sugar, first dry the Rasberries in a Pan over the Fire, but keep them stirring, lest they burn; put in your Sugar, and incorporate them well together, and fill your Gla.s.ses or Pots, covering them with thin white Paper close to the Jam, whilst it is hot; and when cold, tie them over with other Paper.

_To preserve Peaches whole._

Take the _Newington_ Peach, when full ripe, split it, and take out the Stone, then have ready a Pan of boiling Water, drop in the Peaches, and let them have a few Moments scalding; then take them out, and put them into as much Sugar, only clarified, as will cover them, give them a Boil round, then sc.u.m them and set them by till the next Day; then boil some more Sugar to blow very strong, which Sugar put to the Peaches, and give them a good Boil, sc.u.m them, and set them by till the Day following; then give them another good Boil, sc.u.m them and put them into a warm Stove for the s.p.a.ce of two Days; then drain them, and lay them out one half over the other, dust them and put them into the Stove; the next Day turn them and dust them, and when thorough dry, pack them up for Use.

_To preserve Peach-Chips._

Pare your Peaches, and take out the Stones, then cut them into very thin Slices, not thicker than the Blade of a Knife; then to every Pound of Chips take one Pound and an Half of Sugar, boiled to blow very strong, then throw in the Chips, and give them a good Boil, then let them settle a little, take off the Sc.u.m, and let them stand a Quarter of an Hour, then give them another good Boil, and let them settle as before; then take off the Sc.u.m, cover them, and set them by; the next Day drain them, and lay them out Bit by Bit, dust them, and dry them in a warm Stove; when dry on one Side, take them from the Plate with a Knife, and turn them on a Sieve; and then again, if they are not pretty dry, which they generally are.

_To put them in Jelly._

Draw a Jelly from Codlins, and when they are boiled enough, take as much Jelly as Sugar, boil the Sugar to blow very strong, then put in the Jelly, give it a Boil and put it to the Chips; give all a Boil and sc.u.m them, then put them into your Gla.s.ses.

_To preserve Walnuts White._

Take the largest _French_ Walnuts, when full grown, but before they are hard, pare off the green Sh.e.l.l to the White, and put them into fair Water; then throw them into boiling Water, and boil them till very tender; then drain them and put them into a clarified Sugar, give them a gentle Heat; the next Day boil some more Sugar to blow, and put it to them, giving them a Boil; the next Day boil some more Sugar to blow very strong, put it to the Walnuts, give them a Boil, sc.u.m them, and put them by, then drain them and put them on Plates, dust them and put them into a warm Stove to dry.