Take one pound of fine sugar, and put water to it to make a wet candy: boil it till pretty thick; then put in a pound of beaten almonds, and mix them together, still keeping it stirred over a slow fire, but it must not boil, till it is as dry as paste. Then beat it a little in a mortar; put in the peel of a lemon grated, and a pound of sifted sugar; rub them well together, and wet this with the froth of whites of eggs.
Another way.
Blanch and beat fine two ounces of sweet almonds, with orange-flower water, or brandy; beat the whites of three eggs to a very high froth, and then strew in a little sifted sugar till it is as stiff as paste. Lay it in cakes, and bake it on paper in a cool oven.
Angelica, to candy.
Take the youngest shoots; scrape and boil them in water till tender, and put them on a cloth to drain. Make a very strong syrup of sugar; put in the angelica while the syrup is hot, but not boiling. Set it in a tin before the fire, or in the sun, for three or four days, to dry.
Apples, to do.
Scoop as many apples as you choose to do; dip them several times in syrup, and fill them with preserved raspberries or apricots; then roll them in paste, and when baked put on them either a white iceing, or with the white of an egg rub them over; sift on sugar, and glaze them with a hot salamander.
Pippins, to candy.
Take fine large pippins; pare and core them whole into an earthen platter: strew over them fine sugar; and sprinkle on the sugar a little rose-water. Bake them in an oven as hot as for manchet, and stop it up close. Let them remain there half an hour; then take them out of the dish, and lay them on the bottom of a sieve; leave them three or four days, till quite dry, when they will look clear as amber, and be finely candied.