hem equally.

_To preserve Violet-Plumbs._

Violet Plumbs are a long Time Yellow, and are ripe in the Month of
_June_, which are preserved as follows; put them into clarified Sugar,
just enough to cover them, and boil them pretty quick; the next Day
boil them again as before; the Day after drain them again, and take
away their Skins, which you will find all flown off, then put them
into a Sugar, boil it till it blows a little, give them a Boil; the
Day following boil some more Sugar till it blows a little, give them a
Boil; the next Day boil some more Sugar to blow very strong, put the
Plumbs in the Syrup, boil a little, and scum them; the next Day drain
them, and lay them out to dry, but dust them before you put them into
the Stove.

_To preserve Orange-Flowers._

Take the Orange-Flowers just as they begin to open, put them into
boiling Water, and let them boil very quick till they are tender,
putting in a little Juice of Lemons as they boil, to keep them white;
then drain them and dry them carefully between two Napkins; then put
them into a clarified Sugar, as much as will cover them; the next Day
drain the Syrup, and boil it a little smooth; when almost cold, pour
it on the Flowers; the Day after you may drain them and lay them out
to dry, dusting them a very little.

_To put them in Jelly._

After they are preserved, as before directed, you must clarify a
little more Sugar, with Orange-Flower-Water, and make a Jelly of
Codlins, which, when ready, put in the Flowers Syrup and all; give
them a Boil, scum them, and put them into your Glasses or Pots.

_Note_, When you boil the Syrup, you must add Sugar if it wants,
as well in the Working the foregoing Fruits, as these.

_To make Orange-Flower-Cakes._

Take four Ounces of the Leaves of Orange-Flowers, put them into fair
Water for about an Hour, then drain them and put them between two
Napkins, and with a Rolling-pin roll them till they are bruised; then
have ready boiled one Pound of Double-refined-sugar to a bloom Degree;
put in the Flowers, and boil it till it comes to the same Degree
again, then remove it from the Fire, and let it cool a little; then
with a Spoon grind the Sugar to the Bottom or Sides of the Pan, and
when it becomes white, pour it into little Papers or Cards, made in
the Form of a Dripping-pan; when quite cold, take them out of the
Pans, and dry them a little in a Stove.

_To make Orange-Flower-Paste._

Boil one Pound