To make a Conserve of Hips.
Take two pounds of hips, stone them and lay them a whole night in spring water; then pound them to a mash, and put them into three pints of clarified sugar, boiled to the degree called blown: give all together a good boil, and set them by for use.
Conserve of Roses.
Take a quarter of a pound of damask rose leaves, beat up a pound of coarse sifted sugar, with the whites of three eggs, put in the rose leaves, and mix them; then roll them up in small balls on paper, and set them in the stove to dry.
N.B. You may put in a little cochineal to colour it.
Conserve of Orange Flowers.
Boil a pint of sugar to a high degree, put in a quarter of a pound of orange flowers; boil it to the same degree again, then rub the sugar till it grains; pour it immediately on a marble stone, and when cold, break it into pieces.
Rock Candy.
Take different shapes, cut out of gum paste, or you must candy pippin paste knots; let them be very dry, then put them in a square tin box in layers, with a wire between each layer; fill the tin up with sugar, boiled to a strong degree; set it in the hot stove; the next day, drain it, take them out and put them on sieves in the stove to dry.
N.B. In this manner you may candy violets, or any other flower; but be careful they are very dry, else they will not take the sugar.