Clarify with three whites of egg four pounds of loaf sugar mixed with three quarts of spring water and a quarter of an ounce of isinglass; when it is cold add to the syrup a sufficient quantity of orange flower water as will make it palatable, and likewise a little syrup of cloves. Put it into bottles close corked for use.
Flowers in Sugar.
Clarify sugar to a carmel height, which may be known by dipping in a fork, and if it throws the sugar as fine as threads put in the flowers. Have ready teacups with the insides rubbed with sweet oil; put into each cup four silver table spoonfuls of the sugar and flowers, and when cold turn them out of the cups, and serve them up piled on each other.
Syrup of Roses.
Gather one pound of damask rose leaves when in high season, put them into an earthen vessel, add a quart of boiling spring water, cover the pan close, and let it remain six hours; then run the liquor through a piece of lawn, and add to a pint of the juice a pound and a half of loaf sugar; boil it over a brisk fire till of a good syrup, being careful in the skimming, and preserve it in bottles close corked.
N. B. The syrup may be cleared with two eggs.
To preserve Cucumbers.
Take fresh gathered gerkins of a large size, and lay them in salt and water for two days; then drain and wipe them dry, put them into glasses, make boiling-hot a mixture of sugar, vinegar, and water, a small quantity of each; pour it over the cucumbers, cover and set them in a warm place, likewise boil the liquor and pour over them for three successive days. Then take a quart of the liquor, add to it plenty of cloves, mace, ginger, and lemon peel. Boil these ingredients for half an hour, strain and put to it plenty of sifted sugar, clear it with whites of eggs if requisite, boil to a strong syrup, and put it to the gerkins. When wiped dry and in the glasses, cover them down very close.
To preserve Currants.