ed thro' an Hair Sieve; set the Jelly on the
Fire, let it just boil, then shake in your Sugar, stir it well, and
set it on the Fire a second Time, 'till the Sugar is melted; then
lay a Strainer in a broad Pan to prevent the Scum, and fill it into
Pots: When it is candy'd, turn it on Glass, as other Clear-Cakes.

_To make RASBERRY-DROPS._

Mash the Rasberries, put in a little Water, boil and strain them,
then take half a Pound of fine Sugar, sifted thro' an Hair Sieve;
just wet the Sugar to make it as thick as a Paste; put to it twenty
Drops of Spirits of Vitriol, set it over the Fire, making it
scalding hot, but not to boil: Drop it on Paper it will soon be dry;
if it will not come off easily, wet the Paper. Let them lye a Day or
two on the Paper.

_To dry APRICOCKS._

Take four Dozen and a half of the largest Apricocks, stone them and
pare them; cover them all over with four Pound of Sugar finely
beaten; put some of the Sugar on them as you pare them, the rest
after: Let them lye four or five Hours, 'till the Sugar is almost
melted; then set them on a slow Fire 'till quite melted; then boil
them, but not too fast. As they grow tender, take them out on an
earthen Plate 'till the rest are done; then put in those that you
laid out first, and let them have a Boil together: Put a Paper close
to them, and let them stand a Day or two; then make them very hot,
but not boil; put the Paper on them as before, and let them stand
two Days, then lay them on earthen Plates in a Stove, with as little
Syrup on them as you can; turn them every Day 'till they are dry,
and scrape off the Syrup as you turn them; lay them between Paper,
and let them not be too dry before you lay them up.

_To dry APRICOCKS in Quarters or Halves._

Take four Pound of the Halves or Quarters, pare them, and put to
them three Pound of Sugar fine beaten; strew some on them as you
pare them, and cover them with the rest; let them lye four or five
Hours; afterwards set them on a slow Fire, till the Sugar is melted;
then boil them, but not too fast, 'till they are tender, taking out
those that are first tender; and putting them in again, let them
have a Boil together; then lay a Paper close to them, scald them
very well, and let them lye a Day or two in the Syrup: Lay them on
earthen Plates, with as little Syrup to them as you can, turning
them every Day 'till they are dry; at last, lay them between Paper
in Boxes.

_To make PARING-CHIPS._

As y