keep it stirring for fear they should stick one to another, but the fire must be very gentle; when they are well dried, put them in the preserving pan over a slow fire, and when warm put some clarified sugar in the preserving pan with a spoon, an stir them continually till they are dry, then add another spoonful of sugar, dry it again, and repeat it till your dragees are brought to the size that your wish to have them; and proceed as directed for the almonds.
To make Coffee Dragees.
Take paste, made in the same way as for the last dragees, or which you have remaining, fill it with powdered sugar; take some ground coffee and mix with it; then with your fingers roll some bits of it to the size of coffee beans, put them in the stove to dry; and when dry, give them the sugar as directed for the violet dragees.
MISCELLANEOUS RECEIPTS.
To make Orange Rings and Faggots.
Pare your oranges as thin and as narrow as you can; put the parings into water whilst you prepare the rings, which is done by cutting the oranges, so pared, into as many ring as you please; then cut out the meat from the inside, and put the rings and faggots into boiling water; boil them till they are tender, then put them
