As there are people who do not like the bitterness of the orange rind, you may, in such a case, give a little boiling to your rinds before you put them in sugar.
To make fresh Orange Flower pralined.
Take any quantity of orange flowers, pick them carefully leaf by leaf; when that is done, have a pan with what quantity of clarified sugar that is necessary, boil it as before, then put your orange flower in; you will see that it will spoil all your sugar by the water it will throw off; let it boil thus till your sugar recovers as far as the first degree, then take it from the fire, and stir it till your sugar turn sand or gravel-like: should it not dry so well as you would have it, set it again on the fire, and keep stirring it perpetually, till you see your sugar begins to melt; take it off immediately, and continue by stirring to reduce it into a sand: better to have a little more trouble in working your sugar to reduce in sand, because then the orange flower does not take so much sugar, and has a better flavour; after it is dried throw it in a sieve to drain the sugar from it, and keep nothing but the flower; then place it in that sieve, in the stove, to finish drying it quite, stirring now and then for fear it should stick together; when it is well dried, put it in your boxes and keep it for use.
To make Lemon Pastils.
Take half a pound of pounded loaf sugar, sifted as fine as possible, put it in a plate, take three or four lemons, which squeeze over your sugar; mix it well with a spoon, till you see
