How To Make Melon Citron

Take middling-sized melons when half ripe, cut them into quarters, take away the seed, and lav the melons in salt and water for three days. Have ready a thin syrup; then drain and wipe dry the quarters, put them into the sugar, and let them simmer a quarter of an hour: the next day boil them up again, and so on for three days; then take them out, and to the syrup putsome mountain wine, a little brandy and more sugar; clarify it, and boil it nearly to a candied height, put the melons into it and boil them; then put them in glasses, and cover them close with bladder and leather.

How To Clarify Sugar, Or Caramel

To four pounds of loaf sugar put two quarts of water into a preserving pan, set it over a fire, and add (when it is warm) the whites of three eggs beat up with half a pint of water; when the syrup boils skim it clean, and let it simmer till perfectly clear.

N. B. To clarify sugar for caramel requires but a small quantity of water; and the different degrees of strength, when wanted, must be attended to with practice. They are generally thrown over a mould rubbed with sweet oil; for cakes, with a fork dipped in the sugar, etc.

Syrup Of Cloves, Etc

Put a quart of boiling water into a stewpan, add a quarter of a pound of cloves, cover the pan close, set it over a fire, and let the cloves boil gently for half an hour; then drain them dry, and add to a pint of the liquor two pounds of 10 loaf sugar. Clear it with the whites of two eggs beat up with a little cold water, and let it simmer till it becomes a strong syrup. Preserve it in vials close corked.

N. B. In the same manner may be done cinnamon or mace.

Syrup Of Golden Pippins

Take the pippins when nearly ripe, pare, core, and cut them into very thin slices, or bruise them a little in a marble mortar. Then put them into an earthen vesse}, add a small quantity of water, the rind of a lemon, plenty of sifted sugar, and a little lemon juice. Let the ingredients remain in the pan close covered for two days, then strain the juice through a piece of lawn, add more sugar if requisite, clear it with white of egg if necessary, and boil it to a syrup,

N. B. Nonpareils, quinces, pine-apples, or the rind of lemons peeled very thin, may be done in the same manner.

Syrup Of Capillaire

Clarify with three whites of egg four pounds of loaf sugar mixed with three quarts of spring water and a quarter of an ounce of isinglass; when it is cold add to the syrup a sufficient quantity of orange flower water as will make it palatable, and likewise a little syrup of cloves. Put it into bottles close corked for use,

Flowers In Sugar

Clarify sugar to a caramel height, which may be known by dipping in a fork, and if it throws the sugar as fine as threads put in the [lowers. Have ready teacups with the insides rubbed with sweet oil; put into each cup four silver table spoonfuls of the sugar and flowers, and when cold turn them out of the cups, and serve them up piled on each other.

Syrup Of Roses

Gather one pound of damask rose-leaves when in high season, put them into an earthen vessel, add a quart of boiling spring water, cover the pan close, and let it remain six hours; then run the liquor through a piece of lawn, and add to a pint of the juice a pound and a half of loaf sugar: boil it over a brisk fire till of a good syrup, being careful in the skimming, and preserve it in bottles close corked.

N B. The Syrup May Be Cleared With Two Eggs.

Nutmeg Syrup

Pound a quarter of a pound of nutmegs, put them into a stewpan, add a pint and a half of hot water, and boil them for half an hour; then strain, and put to a pint of liquor two pounds of sifted sugar and one egg beat up with a little cold water; set it over a fire, and when it. boils skim it till perfectly clean and reduced to a good syrup, and when it is cold mix with it half a pint of brandy.

Having this syrup always at band will answer a better purpose for puddings etc. than grated nutmeg and brandy, as the mixtures can be better palated, and likewise save trouble and expence