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CONTENTS.
| PAGE | ||
| To clarify Sugar |
1
| |
| To boil Sugar to the Degree called Smooth |
2
| |
| Blown Sugar |
ib.
| |
| Feathered Sugar |
3
| |
| Crackled Sugar |
ib.
| |
| Carmel Sugar |
ib.
| |
| | ||
| To preserve | Seville Oranges liquid, as also Lemons |
4
|
| Pears |
5
| |
| moist Ananas, or Pine Apples |
6
| |
| Oranges with Marmalade in them, and Lemons |
ib.
| |
| green Oranges |
7
| |
| The Dutchess of Cleveland's Receipt for preserving Lemons, Oranges, and Citrons |
8
| |
| How to take out the Seeds |
ib.
| |
| To preserve | Green Gages |
ib.
|
| Cucumbers |
9
| |
| green Almonds |
10
| |
| white Citrons |
11
| |
| Orange Flowers |
ib.
| |
| Cochineal |
12
| |
| Golden Pippins in Jelly |
ib.
| |
| Pippins for present Eating |
13
| |
To
