CONSERVES.
To make Violet Conserve.
Take any quantity of violets, which pick carefully leaf by leaf from their stalk, put them in a little mortar and pound them well, take them out with a card and put them in a saucer; then take a little clarified sugar, boil it to a high degree, take it off from the fire, add your violets to it, and stir it well with a spoon, but not to dissolve it; grating of it very fine will answer the same purpose.
To make Lemon and Orange Conserve.
Take a lemon or an orange, grate the rind with a tin grater, put the powder in a saucer, squeeze the juice of the fruit over it, mix it well together with a spoon, then boil some sugar very high, because what you put in it is a liquor, since it is the juice and the grating of the fruit mixt together lowers the sugar, which requires the sugar to be boiled a little higher for this sort of conserve than for the others: when your sugar is boiled to the proper height mix it in your composition, and proceed on just the same as directed for the other conserves.
To make White Lemon Conserve.
Boil a pound of the finest sugar, but no so high as before; take it off the fire, and squeeze the juice of a lemon in it, at different times, stirring continually; it will make the sugar as white as milk, if properly done; take care not to drop
