A copper comfit pan is requisite for this purpose. A bar, having chains at each end, with a hook and swivel in the center, is attached to it, by which it is suspended from the ceiling or a beam, so as to hang about as high as the breast over a stove or charcoal fire, that the pan may be kept at a moderate heat and at such a distance as to allow it to be swung backwards and forwards without touching the fire or stove. A preserving-pan containing clarified syrup must be placed by the side of the stove, or over another fire, that it may be kept hot, but not boiling; also a ladle for throwing the syrup into the pan, and a pearling cot.
This last somewhat resembles a funnel, without the pipe or tube, and having a small hole in the center, with a pointed piece of stick or spigot fitted into it, which, being drawn out a little, allows the syrup, when placed in it, to run out in a small stream. A piece of string tied several times across the center of the top of the cot and twisted with the spigot allows it to be drawn out and regulated at pleasure.
Almond Comfits.—Sift some Valencia almonds in a cane or wicker sieve, pick out any pieces of shell which may be amongst them, and also any of the almonds which are either very small or very large, using those which are as near of a size as possible; take about four pounds, put them in the comfit-pan, and proceed in precisely the same way as for Scotch caraways; or they may first have a coating of dissolved gum arabic; rub them well about the pan with the hand, and give them a dust of flour; then pour on a little syrup at the small thread, work and dry them well; then give them three or four more charges and a charge of gum with a dust of flour. Proceed in this way until they are one third the required size; then dry them for a day, and proceed and finish as for caraway comfits. For the cheaper or more common comfits, more gum and flour are used in making them.
Barberry Comfits.—Pick the barberries from the stalk, and dry them in a hot stove on sieves; when dry, put about two pounds into the comfit-pan, and proceed as for almond comfits, giving them first a charge of gum and flour, and finish as others. Make them of a good size and quite smooth; finish with very white loaf sugar with syrup.
Bath Caraways.—These are made in the same way as Scotch caraway comfits, but only half the size.
Caraway Comfits, Pearled.—When the comfits are about the size of Bath caraways, dry and pearl them as cinnamon.
Cardamon Comfits.—The seeds should be kept in their husks until they are required to be used, as they lose much of their flavor and virtues when deprived of them. They are often mixed with grains of paradise, but these have not the aromatic taste of the cardamon, and are more hot and spicy. Break the husks of the cardamons by rolling them with a pin; separate the skins from the seeds, put two pounds into the comfit-pan, and proceed as for Scotch caraways. Make them a good size, and quite smooth.
Celery Comfits.—Put one pound of celery seed into the pan, and proceed as for Scotch caraway comfits, working them up to the size of a large pin's head. Dry and pearl them as cinnamon.
Cherry Comfits.—These are made from preserved cherries dried. Roll them in your hand to make them quite round, dust them with powdered loaf sugar, and dry them again; then proceed as for barberry comfits. Any other preserved fruits may be made into comfits after the same manner.