A Queens Delight | Page 7

you weighed, and so let them boil till the skin be fully risen up,
then take them off, and skin them very clean, and put them up.
To make Lozenges of Red Roses.
Boil your sugar to sugar again, then put in your Red Roses being finely
beaten and made moist with the juyce of a Lemmon, let it not boil after
the Roses are in but pour it upon a Pye-plate, and cut it into what form
you please.
To make Chips of Quinces.
First scald them very well, then slice them into a Dish, and pour a
Candy Syrup to them scalding hot, and let them stand all night, then lay
them on plates, and searse sugar on them, and turn them every day, and
scrape more sugar on them till they be dry. If you would have them
look clear, heat them in syrup, but not to boil.
To make Sugar of Wormwood, Mint, Anniseed, or any other of that
kinde.
Take double refined Sugar, and do but wet it in fair water, or
Rose-water and boil it to a Candy, when it is almost boiled take it off,
and stir it till it be cold; then drop in three or four drops of the Oyls of
whatsoever you will make, and stir it well; then drop it on a board,
being before fitted with Sugar.
To make Syrup of Lemons or Citrons.
Pare off all the rindes, then slice your Lemmons very thin, and lay a
lare of Sugar finely beaten, and a lare of Lemons in a silver Bason till
you have filled it, or as much as you mean to make, & so let it stand all
night; the next day pour off the liquor that runs from it into a glass
through a Tiffany strainer. Be sure you put sugar enough to them at the
first, and it will keep a year good, if it be set up well.
To make Jambals of Apricocks or Quinces.

Take Apricocks or Quinces, and quoddle them tender, then take their
Pulp and dry it in a dish over a Chafing-dish of coals, and set it in a
Stove for a day or two; then beat it in a stone Mortar, putting in as
much Sugar as will make a stiff paste; then colour it with Saunders,
Cochinele or blew Starch, and make it up in what colour you please,
rowl them with battle doors into long pieces, and tye them up in knots,
and so dry them.
To make Cherry-water.
Take nine pound of Cherries, pull out the stones and stalks, break them
with you hand, and put them into nine pints of Claret Wine, take nine
ounces of Cinamon, and three Nutmegs, bruise them, and put them into
this, then take of Rosemary and Balm, of each half a handful, of sweet
Marjoram a quarter of a handful; put all these with the aforenamed into
an earthen pot well leaded; so let them stand to infuse twenty four
hours; so distil it in a Limbeck, keeping the strongest water by it self,
put some sugar finely beaten into your glasses. If your first water be too
strong, put some of the second to it as you use it. If you please you may
tye some Musk and Ambergreese, in a rag, and hang it by a thread in
your glass.
To make Orange Cakes.
Take Oranges and pare them as thin as you can, then take out the meats
clean, and put them in water; let them lye about an hour, shift the water,
and boil them very tender in three or four waters, then put them up, and
dry them on a cloath: mince them as small as you can, then put them
into a dish, and squeeze all the juyce of the meat into them, and let
them stand till the next day, take to every pound of these a pound and a
quarter of double refined Sugar. Boil it with a spoonful of water at the
bottom to keep it from burning till it be Sugar again; then put in your
Oranges and let them stand and dry on the fire, but not boil; then put
them on glass plates, and put them in a stove, the next day make them
into Cakes, and so fry them as fast as you can.
To preserve Oranges the French way.

Take twelve of the fairest Oranges and best coloured, and if you can get
them with smooth skins they are the better, and lay them in Conduit
water, six dayes and nights, shifting them into fresh water morning and
evening; then boil them very tender, and with a knife pare them very
thin, rub them with salt, when you have so done, core them with a