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To know when your SUGAR is at CANDY HEIGHT. Take some sugar and clarify it till it comes to a candy-height, and keep it still boiling 'till it becomes thick, then stir it with a stick from you, and when it is at candy-height it will fly from your stick like flakes of snow, or feathers flying in the air, and till it comes to that height it will not fly, then you may use it as you please.
Take the weight of the juice in fine sugar; boil the sugar candy-height, and put in your juice, and let it scald awhile, but not boil; and if any froth arise, scum it off, and when you take it up, have ready a white preserved quince cut in small slices, and lay them in the bottom of your glasses, and pour your jelly to them, it will candy on the top and keep moist on the bottom a long time.
Take a quart of the juyce of Quince, and when it is on the fire, put into it, pared, quartered and Cored as much Quince, as the juyce will cover; when it is boiled tender, pass the Liquor through a sieve & put the pulp into a stone Mortar, and beat it very fine with a Woodden Pestel; then weigh it, and to every pound of pulp, take a quarter of a pound of loaf Sugar, and boil it up to a candy-height in some of the juyce, which you passed through the sieve; then put therein your pulp, stirring it well together, till it hath had one boil and no more; Then drop it on glasses, or spread it on plates, and set it to dry.
Take Oranges, pare them as thin as you can; boil them in four several waters, let them be very soft before you take them out, then take two quarts of Spring-water, put thereto twenty Pippins pared, quartered, and coared, let them boil till all the vertue be out, take heed they do not lose the colour; then strain them, put to every pint of water a pound of sugar, boil it almost to a Candy-height, then take out all the meat out of the Oranges, slice the peel in long slits as thin as you can, then put in your peel with the juyce of two Lemmons, and one half Orange, then boil it to a Candy.
Do thus, scald your flesh of Quinces in a little of the juyce of other Quinces, that they may become tender, as if they were coddled. When it is of a candy-height, put the pulp of Quince to it, and let it remain a little while upon the fire, till it boil up one little puff or bubbling, and that it is uniformly mixed with the Sugar; you must stir it well all the while.
Take the thickest races of ginger, put them them in an earthen pot, and cover them with river water; put fresh water to them every day for a fortnight; then tie the ginger in a cloth, and boil it an hour in a large pan of water; scrape off the brown rind, and cut the inside of the races as broad and thin as you can, one pound of ginger will take three pounds of loaf sugar; beat and searce the sugar, and put a layer of the thin-slic'd ginger, and a layer of searc'd sugar into an earthen bowl, having sugar at the top; stir it well every other day for a fortnight, then boil it over a little charcoal; when it is candy-height take it out of the pan as quick as you can with a spoon, and lie it in cakes on a board; when near cold take them off and keep them dry.
Then take a pound of Sugar, and half a pint of water, boil it to a candy-height, then put in the Ambergreece and Musk, with three or four spoonfulls of Orange flower water. Then put in all the other things and stir them well together, and cast them upon plates, and set them to dry: when both sides are dry, take Orange-flower-water and Sugar, and Ice them.
To make red Paste of PIPPENS. Take two pounds of sugar, clarify it, then take rosset and temper it very well with fair water, put it into your syrrup, let it boil till your syrrup is pretty red colour'd with it, then drain your syrrup thro' a fine cloth, and boil it till it be at candy-height, then put to it two pounds and a half of the pulp of pippens, keeping it stirring over the fire till it comes clean from the bottom of the pan, then lie it on plates or boards, so dry them.
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