345. To know when your SUGAR is at CANDY HEIGHT.
Take some sugar and clarify it till it comes to a candy-height, and keep it still boiling 'till it becomes thick, then stir it with a stick from you, and when it is at candy-height it will fly from your stick like flakes of snow, or feathers flying in the air, and till it comes to that height it will not fly, then you may use it as you please.
346. To make Marmalade of Quinces white.
Take your quinces and coddle them as you do apples, when they are soft pare them and cut them in pieces, as if you would cut them for apple pies, then put your cores, parings, and the waste of your quinces in some water, and boil them fast for fear of turning red until it be a strong jelly; when you see the jelly pretty strong strain it, and be sure you boil them uncovered; add as much sugar as the weight of your quinces into your jelly, till it be boiled to a height, then put in your coddled quinces, and boil them uncovered till they be enough, and set them near the fire to harden.
347. To make Quiddeny of Red Curranberries.
Put your berries into a pot, with a spoonful or two of water, cover it close, and boil 'em in some water, when you think they are enough strain them, and put to every pint of juice a pound of loaf sugar, boil it up jelly height, and put them into glasses for use.
348. To preserve GOOSEBERRIES.
To a pound of ston'd gooseberries put a pound and a quarter of fine sugar, wet the sugar with the gooseberry jelly; take a quart of gooseberries, and two or three spoonfuls of water, boil them very quick, let your sugar be melted, and then put in your gooseberries; boil them till clear, which will be very quickly.
349. To make little ALMOND CAKES.
Take a pound of sugar and eight eggs, beat them well an hour, then put them into a pound of flour, beat them together, blanch a quarter of a pound of almonds, and beat them with rose-water to keep 'em from oiling, mix all together, butter your tins, and bake them half an hour.