CONTENTS.

PART I.

	Page.
To clarify sugar	[13]

To boil sugar to the degree called smooth	[14]

To boil sugar to the degree called pearled	[15]

To boil sugar to the degree called blown	[15]

To boil sugar to the degree called feathered	[16]

To boil sugar to the degree called crackled	[16]

To boil sugar to the degree called carmelled	[16]

PART II.

To preserve oranges or lemons whole	[17]

To preserve cherries without stones	[18]

To preserve cherries with stones	[19]

To preserve white pea plums	[19]

To preserve yellow plums commonly called yellow margates	[20]

To preserve damascenes	[21]

To preserve mogul, or large egg plums	[21]

To preserve whole strawberries	[22]

To preserve barberries in bunches	[23]

To preserve red currants in bunches	[23]

To preserve green gage plums	[24]

To preserve green orange plums	[25]

To preserve apricots	[25]

To preserve green apricots	[26]

To preserve green gooseberries	[27]

To preserve angelica	[28]

To preserve apricot, or peach chips	[28]

To preserve figs	[29]

To preserve dried cherries	[30]

To preserve peaches whole	[30]

To preserve pine apple chips	[31]

To preserve pine apples whole	[31]

To preserve medlars	[32]

To preserve pears	[33]

To preserve green leaves	[33]

To preserve green grapes	[34]

To preserve wine sour plums	[35]

To preserve green limes	[35]

PART III.

Rasberry jam	[36]

Apricot jam	[37]

Peach jam	[37]

Pine apple jam	[38]

Barberry jam	[38]

Currant jam	[39]

Quince marmalade	[39]

Quince paste	[39]

Orange marmalade	[40]

Strawberry jam	[40]

Orange paste	[41]

Pippin paste knots	[41]

Scotch marmalade	[42]

Orgeat paste	[42]

Almond paste	[42]

Marshmallow paste	[43]

Strasbourgh paste, or lozenges	[44]

Black currant paste	[44]

PART IV.

To make capillaire	[45]

To make orgeat syrup	[45]

To make lemon syrup	[46]

Currant syrup	[46]

Marshmallow syrup	[47]

To make rasberry vinegar	[47]

To make grape essence, or syrup	[48]

To make orange essence	[48]

Pine apple syrup, or essence	[49]

To make currant jelly	[49]

To candy eringo root	[50]

To candy orange, or lemon peel	[50]

Black currant jelly	[51]

To make a compote of pippins	[52]

Compote of oranges	[52]

To make clear cakes of the jelly of any fruit	[53]

Calves-foot jelly	[53]

Clear orange jelly	[54]

Blanch-mange	[54]

Ge-mange	[54]

To make lemonade	[55]

To make orgeat for present use	[55]

To make orangeade	[56]

To make orange prawlins	[56]

Red burnt almonds	[56]

Cedraty essence	[57]

To make a conserve of hips	[58]

Conserve of roses	[58]

Conserve of orange flowers	[59]

Rock candy	[59]

To make gum paste	[60]

Mulberry syrup	[60]

PART V.

PART VI.

PART VII.

Freezing of ice	[79]

To prepare the cochineal for colouring different sorts of ice	[81]

Ice creams, or rasberry ice	[81]

Strawberry jam	[81]

Apricot ice	[82]

Pine apple ice	[82]

Barberry ice	[82]

Biscuit ice	[82]

Pistachia ice	[83]

Fresh gooseberry ice	[83]

Chocolate ice	[83]

Fresh rasberry ice	[84]

Fresh strawberry ice	[84]

Royal cream	[84]

Lemon cream	[85]

Orange cream	[85]

Burnt cream	[85]

Plain ice	[85]

Coffee ice	[86]

Tea ice	[86]

Ratafia ice	[86]

Vernella ice	[86]

Orange ice	[87]

Lemon ice	[87]

Cedraty ice	[87]

Grape ice	[87]

Rasberry water	[88]

Currant water	[88]

Cherry ice	[88]

Punch ice	[89]

Pear ice	[89]

PART VIII.

THE

COMPLETE

CONFECTIONER.