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.

Cherries in brandy[61]
Apricots in brandy[61]
Peaches in brandy[62]
Mogul plums in brandy[62]
Green gages in brandy[63]
Pears in brandy[63]

PART VI.

Savoy biscuits[64]
Spunge biscuits[65]
Palace royal biscuits[65]
Royal heart biscuits[65]
Diet bread cakes[66]
Naple biscuits[66]
Orange heart biscuits[66]
Queen cakes[67]
Champaign biscuits[67]
Fine rusks[68]
French rusks[68]
Yarmouth cakes[68]
Tunbridge water cakes[69]
Cedraty biscuits[69]
Italian cakes[69]
Common maccaroons[70]
French maccaroons[70]
Ratafia biscuits[70]
Orange biscuits[71]
Spanish rusks[71]
Merenges[71]
Ginger cakes[72]
Ginger bread nuts[72]
Filbert biscuits[73]
Sweetmeat biscuits[73]
Rock almond biscuits[73]
Syringe biscuits[74]
Italian maccaroons[74]
Milfruit biscuits[74]
Marchpane biscuits[75]
Biscuit drops[75]
To make a savoy cake[75]
To make a spunge cake[76]
To make a plum cake[76]
To make a rice cake[76]
To make an almond cake[77]
To make a ratafia cake[77]
To make anniseed cakes[77]
Cinnamon drop biscuits[78]

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.

To make raisin alder wine[90]
Orange wine[91]
Damascene wine[91]
Gooseberry wine[92]
Cowslip wine[92]
Birch wine[93]
Rasberry wine[94]
Blackberry wine[94]
Cherry wine[94]
Currant wine[95]
To make raisin wine[95]
To make sage wine[96]
To make clear wine[96]
To make mead[96]
To make white mead[97]
To make milk punch[97]
To make citron water[97]
Ratafia cordial[98]
Orange flower brandy[98]
Surfeit water[99]
Cinnamon water[99]
Nutmeg water[100]
Mint water[100]
Lemon water[100]