Steep Gum-Arabick in Water, wet the Flowers with it, and shake them in a Cloth, that they may be dry; then dip them in fine sifted Sugar, and hang them on a String, ty’d cross a Chimney that has a Fire in it: They must hang two or three Days ’till the Flowers are quite dry.
[ To make Caramel.]
Take China Oranges, peel and split them into Quarters, but don’t break the Skin; lay the Quarters before a Fire, turning them ’till the Skin is very dry; then take Half a Pound of Sugar sifted thro’ an Hair Sieve, put it in a Brass or Silver Pan, and set it over a very slow Fire, keeping it stirring ’till all is melted, and looks pretty clear; then take it off the Fire, and put in your Orange-Quarters, one at a Time; take them out again as fast as you can with a little Spoon, and lay them on a Dish, that shou’d be butter’d, or they will not come off: The Sugar will keep hot enough to do any Plate full. You may do roasted Chessnuts, or any Fruit in the Summer, first laying the Fruit before a Fire, or in a Stove, to make the Skin tough; for if any Wet come out, the Sugar will not stick to it: It must be done just when you use it, for it will not keep.
[ To make a good Green.]
Lay an Ounce of Gumboodge in Water ’till it is all melted, Half a Quarter of a Pint of Water is sufficient; then take an Ounce and Half of Stone-Blue dissolv’d in a little Water, put it to the Gumboodge when melted; put to it a Quarter of a Pound of fine Sugar, and a Quarter of a Pint of Water more, and let it boil: Put a Spoonful of this to a Pint of any white Clear-Cakes, it will make them a very good Green.
[ To sugar all Sorts of small Fruit.]
Beat the White of an Egg, and dip the Fruit in it; let it lye on a Cloth that it may not wet; then take fine sifted Sugar, and rowl the Fruit in it ’till ’tis quite cover’d with Sugar; lay it on a Sieve in a Stove, or before a Fire, to dry it well; it will keep well a Week.