N. B. Grapes or apricots may be done in the same manner.
To make Buns.
Put five pounds of best flour into a wooden bowl, set a spunge of it with a gill of yeast and a pint of warm milk; then mix with it one pound of sifted sugar, one pound of oiled fresh butter, coriander seeds, cinnamon, and mace, a small quantity of each pounded fine. Roll the paste into buns, set them on a baking plate rubbed over with a little butter, put them in a moderate oven to prove, then wash them with a paste brush dipped in warm milk, and bake them of a good colour.
Orgeat.
Blanch a pound of jordan and one ounce of bitter almonds, pound them in a marble mortar till very fine; then put to them a pint of pump water, rub them through a tamis cloth till the almonds are quite dry, and add to the liquor more water to make it of a proper consistence for drinking; after which sweeten with clarified sugar, or sugarcandy, or capillaire; then put it into a decanter, and when it is to be used shake it together.
Orange Marmalade.
Take seville oranges when in season, which is generally at the beginning of March; cut them into halves, and the halves again into thin slices, which put with the juice, but not too much of the core, and take away the pips. To every pound weight of orange add two pounds of sifted sugar and a gill of water; then put them into a preserving pan, set the pan over a quick fire, and when the mixture boils keep stirring and skimming till it becomes of a proper stiffness, which may be known by putting a little into a saucer and setting it in cold water. Then fill the pots with the marmalade, and when cold put over white paper dipped in brandy; after which cover the pots with paper and white leather, and preserve them in a dry place for use.
N. B. In the same way try the proper stiffness of other jellies or jams, and cover them in like manner.
Raspberry Jam.