Boil your apples tender, and pulp them; to a pound of pulp, allowing a pound of sugar: boil it till it cracks, then put in the pulp, and boiling all together for ten minutes, run it on pewter plates, put it in the stove, and when dry, cut it into strips, make it up into knots, and dry them on sieves.
N.B. If you would colour them red, put in some prepared cochineal.
Scotch Marmalade.
When you make your orange marmalade, put a little by; then cut some orange-peel into fine strips, and giving them a boil in a little clarified sugar, mix them in the marmalade, and put them into pots.
Orgeat Paste.
Calcine a pound of Jordan almonds, and four ounces of bitter almonds, with water, and a little orange flower water: boil a pound and an half of clarified sugar to the degree called blown, then put in your almonds, boil all together for a quarter of an hour, and put it into pots.
Almond Paste.
To a pound of almonds calcined, allow two pounds of sugar sifted fine; pound the almonds with a little orange flower and rose water; put the paste into a preserving pan, dry it on the fire till it becomes stiff; put in the sugar and stir it till you perceive it will not stick to your finger; then put it on a marble, and roll it up in a lump for use.
Marshmallow Paste.
Take a pound and a half of gum arabic, a pound of fine sugar, and six ounces of marshmallow root; pound the gum and sugar very fine, and put them into your preserving pan with half a pint of orange flower water and rose water mixed: then boil your marshmallow-root in a quart of water, drain the liquor, and put that to it: set it on a slow fire, and stir it till it becomes in some degree stiff, then put in the whites of twelve eggs, and stirring it till it becomes quite stiff, turn it out on a marble stone, and, when cold, cut it into square pieces, and put them in boxes.