| [
To preserve Goosberries] | 6 |
| [
To dry Cherries] | 7 |
| [
To make Cherry-Jam] | 8 |
| [
To dry Cherries without Sugar] | ibid. |
| [
To dry Cherries in Bunches] | 9 |
| [
To make Cherry-Paste] | ib. |
| [
To preserve Cherries] | 10 |
| [
To dry Currants in Bunches, &c.] | 11 |
| [
To make Currant Clear-Cakes] | 12 |
| [
To preserve red Currants] | 13 |
| [
To make Currant Paste, either red or white] | ib. |
| [
To preserve white Currants] | 14 |
| [
To preserve Rasberries] | 15 |
| [
To make Jam of Rasberries] | 16 |
| [
To make Rasberry-Paste] | ib. |
| [
To make Rasberry Clear-Cakes] | 17 |
| [
To make Rasberry-Drops] | 18 |
| [
To dry Apricocks] | ib. |
| [
To dry Apricocks in Quarters or Halves] | 19 |
| [
To make Paring-Chips] | 20 |
| [
To preserve Apricocks] | 21 |
| [
To make Apricock Clear-Cakes] | 22 |
| [
To make Apricock-Paste] | 23 |
| [
To make Apple-Jelly for all Sorts of Sweet-Meats] | ib. |
| [
To make Apricock-Jam] | 24 |
| [
To preserve green Jennitins] | ib. |
| [
To dry green Plums] | 25 |
| [
To dry Amber, or any white Plums] | 26 |
| [
To dry black Pear-Plums, or Muscles, or the Great
Moguls] | 28 |
| [
To preserve black Pear-Plums or Damascenes] | 30 |
| [
To preserve white Pear-Plums] | ib. |
| [
To make white Pear-Plum Clear-Cakes] | 31 |
| [
To make white Plum-Paste] | 32 |
| [
To make red Plum Clear-Cakes] | 33 |
| [
To make red Plum-Paste] | 34 |
| [
To dry Plums like the French Plums, with Stones in
them] | ib. |
| [
To dry Peaches] | 35 |
| [
To make Peach-Chips] | 36 |
| [
To preserve or dry Nutmeg-Peaches] | 37 |
| [
To preserve Cucumbers] | ib. |
| [
To dry green Figs] | 39 |
| [
To dry black Figs] | 40 |
| [
To preserve Grapes] | 41 |
| [
To dry Grapes] | ib. |
| [
To dry Barberries] | 42 |
| [
To preserve Barberries] | 43 |
| [
To make Barberry-Drops] | ib. |
| [
To make white Quince-Marmalet] | 44 |
| [
To make red Quince-Marmalet] | 45 |
| [
To preserve whole Quinces] | 46 |
| [
To make Quince-Chips] | 47 |
| [
To make Quince-Paste] | 48 |
| [
To make Quince Clear-Cakes] | ib. |
| [
To preserve Golden or Kentish-Pippins] | 49 |
| [
To preserve whole Oranges or Lemmons] | 50 |
| [
To dry Oranges in Knots, or Lemmons] | 52 |
| [
To make China-Chips] | 54 |
| [
To make Orange-Paste] | ib. |
| [
To make Orange-Drops] | 55 |
| [
To make Orange-Marmalet] | 56 |
| [
To make Orange or Lemmon Clear-Cakes] | ib. |
| [
To make Pomegranate Clear-Cakes] | 58 |
| [
To make Orange-Halves, or Quarters, with the Meat in them] | 59 |
| [
To preserve Citrons.] | 60 |
| [
To make Citron-Marmalet] | 61 |
| [
To candy Orange-Flowers] | ib. |
| [
To make Rock-Sugar] | 63 |
| [
To make Fruit-Biscuit] | 65 |
| [
To make all Sorts of Sugar-Paste] | 66 |
| [
To make Chocolate-Almonds] | 67 |
| [
To make Wormwood-Cakes] | ib. |
| [
To make Honycomb-Cakes of Orange-Flower-Violet of Cowslips] | 68 |
| [
To make Ice Almond-Cakes] | ib. |
| [
To make Bean’d-Bread] | 69 |
| [
To make Orange or Lemmon-Puffs] | 70 |
| [
To make Almond-Paste, either Bitter or Sweet] | 71 |
| [
To make little round Ratafea-Puffs] | 72 |
| [
To make Brown Wafers] | ib. |
| [
To make Almond-Loaves] | 73 |
| [
To make Chocolate-Puffs] | 74 |
| [
To make Ratafea-Drops, either of Apricock-Kernels, or half Bitter and
half Sweet-Almonds] | ib. |
| [
To make all Sorts of Sugar-Puffs] | 75 |
| [
To make Almond-Paste] | ib. |
| [
To make long Biscuit] | 76 |
| [
To make Spunge-Biscuit] | 77 |
| [
To make round Biscuit with Coriander-Seeds] | 78 |
| [
To make Hartshorn-Jelly] | 79 |
| [
To make Lemmon-Jelly] | ib. |
| [
To make Butter’d Orange] | 80 |
| [
To make Eringo-Cream] | ib. |
| [
To make Barley-Cream] | 81 |
| [
To make Ratafea-Cream] | ib. |
| [
To make Almond-Butter] | 82 |
| [
To make a Trifle] | ib. |
| [
To make all Sorts of Fruit-Cream] | 83 |
| [
To make Sack-Posset, or Sack-Cream] | ib. |
| [
To make Blamange] | 84 |
| [
Lemmon-Cream, made with Cream] | 85 |
| [
To make Citron-Cream] | ib. |
| [
To make Pistato-Cream] | 86 |
| [
To make Clouted-Cream] | ib. |
| [
To make a very thick, raw Cream] | 87 |
| [
To make Spanish-Butter] | ib. |
| [
To make Orange-Butter] | 88 |
| [
To make Almond-Butter] | 89 |
| [
To make Trout-Cream] | ib. |
| [
To make Almond-Cream] | 90 |
| [
To make Raw-Almond, or Ratafea-Cream] | 91 |
| [
To make Chocolate-Cream] | ib. |
| [
To make Sego-Cream] | 92 |
| [
To ice Cream] | ib. |
| [
To make Hartshorn-Flummery] | 93 |
| [
To make perfum’d Pastels] | 94 |
| [
To burn Almonds] | 95 |
| [
To make Lemmon-Wafers] | ib. |
| [
To candy little green Oranges] | 97 |
| [
To candy Cowslips, or any Flowers or Greens, in Bunches] | ib. |
| [
To make Caramel] | 98 |
| [
To make a good Green] | 99 |
| [
To Sugar all Sorts of small Fruit] | ib. |
| [
To scald all Sorts of Fruit] | 100 |
