emons and one orange, a bit of butter, and as much fine sugar as will
sweeten it; let all these have a warm, and thicken it with the yolks
of two or three eggs. Drink it hot for a breakfast.

_To make Tea Caudle_:--Make a quart of strong green tea, and pour it
out into a skillet, and set it over the fire; then beat the yolks of
four eggs and mix with them a pint of white-wine, a grated nutmeg,
sugar to your taste, and put all together; stir it over the fire till
'tis very hot, then drink it in china dishes as caudle.

VII.--CONSERVES, DRIED AND CAN-DIED FRUITS, MARMALADES, ETC.

_To dry Apricocks like Prunella's_:--Take a pound of Apricocks; being
cut in halves or quarters, let them boil till they be very tender in
a thin syrup; let them stand a day or two in the stove, then take
them out of the syrup, and lay them drying till they be as dry as
prunello's, then box them: you may make your syrup red with the juice
of red plums; if you please you may pare them.

_To candy Angelica_:--Take angelica that is young, and cut it in
fit lengths, and boil it till it is pretty tender, keeping it close
covered; then take it up and peel off all the strings; then put it in
again, and let it simmer and scald till 'tis very green; then take it
up and dry it in a cloth, and weigh it, and to every pound of angelica
take a pound of double-refin'd sugar beaten and sifted; put your
angelica in an earthen pan, and strew the sugar over it, and let it
stand two days; then boil it till it looks very clear, put it in a
colander to drain the syrup from it, and take a little double-refin'd
sugar and boil it to sugar again; then throw in your angelica, and
take it out in a little time, and put it on glass plates. It will dry
in your stove, or in an oven after pyes are drawn.

_To candy Orange-Flowers_:--Take half a pound of double-refin'd
sugar finely beaten, wet it with orange-flower-water, then boil
it candy-high, then put in a handful of orange-flowers, keeping it
stirring, but let it not boil, and when the sugar candies about them,
take it off the fire, drop it on a plate, and set it by till 'tis
cold.

_To make Conserve of Red-Roses, or any other Flowers_:--Take
rose-buds, and pick them, and cut off the white part from the red,
and put the red flowers, and sift them through a sieve to take out the
seeds; then weigh them, and to every pound of flowers take two pounds
and a half of loaf-sugar, beat the flowers pretty fine in a stone
mor