To make Orangeade.
To half a pint of sugar, put the juice of five oranges and two lemons: rasp the rind of one orange, add a pint of clear water, and strain it off for use.
To make Orange Prawlins.
Quarter your oranges, take the white out of the rind; cut them into thin strips, put them into your preserving pan, with just sufficient sugar to cover the bottom of the pan: let them boil till you perceive the sugar becomes thick, then take them off and stir them till the sugar grains and sticks to them. Lift the loose sugar from them, and set them by for use.
N.B. Lemon prawlins and orange flowers are prepared exactly in the same manner.
Red Burnt Almonds.
Take a pound of the best Jordan almonds, put them into a round bottom preserving pan, with a pint of clarified sugar, let it boil till the sugar comes to the degree called blown, and the almonds begin to crack: then take them off, and stir till they begin to cool; when the almonds clog to the sugar; lift the loose sugar from them, put in a pint of clarified sugar with the loose sugar, and boil it till it cracks; then put in the almonds, and stir them as before: sift them and part those that are coupled, boil a pint more of clarified sugar till it cracks, put in the almonds, and stir them till the sugar clings round them; then, put in a gill of cochineal, and shake them over the fire till they become dry: sift them, and put them in a gentle stove for two or three hours.
Brown burnt almonds are prepared in a similar manner.
Cedraty Essence.
Weigh a pound of cedraty essence, boil seven pints of clarified sugar to the degree called blown, then put in the essence, and the juice of twenty lemons: boil all together for about half an hour; skim it well, and when cold, put it into bottles.