ut them in the oven. Let your oven be of a moderate heat; watch them
attentively, and let them rise, and just let the outside be a little
hard, but not the least brown; the inside must be moist. Take them off
with a knife, and just put about a tea-spoonful of jam in the middle of
them; then put two of them together, and they will be in the shape of an
egg; you must handle them very gently.

_Moss._

Take as much white starch as sugar, and sift it; colour some of the
sugar with turmeric, some with blue powder, some with chocolate, and
some with the juice of spinach; and wet each by itself with a solution
of gum-dragon. Strain and rub it through a hair sieve, and let them dry
before you touch them.

_Muffins._

Mix flour in a pan, with warm new milk and water, yest and salt,
according to your judgment. Beat it up well with a wooden spoon till it
is a stiff batter; then set it near the fire to rise, which will be in
about an hour. It must then be well beaten down, and put to rise again,
and, when very light, made into muffins, and baked in flat round irons
made for the purpose. The iron must be made hot, and kept so with coals
under it. Take out the batter with a spoon, and drop it on a little
flour sprinkled lightly on a table. Then lay them on a trencher with a
little flour; turn the trencher round to shape them, assisting with your
hand if they need it. Then bake them; when one side is done, turn them
with a muffin knife, and bake the other.

_Oranges, to preserve._

Make a hole at the stalk end; take out all the seeds, but no pulp;
squeeze out the juice, which must be saved to put to them, taking great
care you do not loosen the pulp. Put them into an earthen pan, with
water; boil them till the water is bitter, changing it three times, and,
in the last water put a little salt, and boil them till they are very
tender, but not to break. Take them out and drain them; take two pounds
of sugar and a quart of pippin jelly; boil it to a syrup, skim it very
clear, and then put in your oranges. Set them over a gentle fire till
they boil very tender and clear; then put to them the juice that you
took from them; prick them with a knife that the syrup may penetrate. If
you cut them in halves, lay the skin side upwards, and put them up and
cover them with the syrup.

Lemons and citrons may be done in the same way.

_Whole Oranges, to preserve._

Take six oranges, rasp them very thin, put them in water as you do t