To make Lady Leicester's hollow Gumballs.
Take the white of three eggs, squeeze in the juice of a lemon, and the peel grated in; with a whisk beat it up to a froth, have ready half a pound of double refined sugar finely sifted, take off the froth as it rises, and put it into the sugar till it be wet and thick like paste, roll it into what form you please, lay them upon paper, and put them in a moderate hot oven.
To make Apricot Jumbles.
Take apricots, pare and slice them into a clean dish, set them on the fire, and with a wooden spoon bruise them so that the pulp may be small; dry them on the coals, stirring till they are dry and tough; lay them out in glasses in a stove, for two or three days, cut them out in long pieces and roll them into rounds and shapes like tumbles; they must be rolled in double refined sugar, and then dry them well in a stove.
To make Orange Tumbles.
Take four oranges, let the peels be large, with thick rinds; take out all the meat, and boil them in three several waters till they are tender, and the bitterness out of them; then squeeze them hard, dry them in a coarse cloth, beat them in a stone mortar till they are come to a pulp; then take as much double refined sugar, seered, as will work into paste, and roll it into what shape you think proper.
To make Sugar Puffs.
Take the whites of ten eggs and beat them till they use to a high froth; put it in a stone mor-
