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To make English Champagne, or the fine Currant Wine: Take to three gallons of water nine pounds of Lisbon sugar; boil the water and sugar half an hour, scum it clean, then have one gallon of currants pick'd, but not bruised, pour the liquor boiling-hot over them, and when cold, work it with half a pint of balm two days; then pour it through a flannel or sieve, then put it into a barrel fit for it with half an ounce of ising-glass well bruised; when it has done working, stop it close for a month, then bottle it, and in every bottle put a very small lump of double-refin'd sugar.
To make Cakes of Flowers: Boil double-refin'd sugar candy-high, and then strew in your flowers, and let them boil once up; then with your hand lightly strew in a little double-refin'd sugar sifted; and then as quick as may be, put it into your little pans, made of card, and pricked full of holes at bottom. You must set the pans on a pillow, or cushion; when they are cold, take them out.
To preserve whole Quinces white: Take the largest quinces of the greenest colour, and scald them till they are pretty soft; then pare them and core them with a scoop; then weigh your quinces against so much double-refin'd sugar, and make a syrup of one half, and put in your quinces, and boil them as fast as you can; then you must have in readiness pippin liquor; let it be very strong of the pippins, and when 'tis strained out, put in the other half of your sugar, and make it a jelly, and when your quinces are clear, put them into the jelly, and let them simmer a little; they will be very white; so glass them up, and when they are cold, paper them and keep them in a stove.
To make Wormwood Cakes: Take one pound of double-refin'd sugar sifted; mix it with the whites of three or four eggs well beat; into this drop as much chymical oil of wormwood as you please. So drop them on paper; you may have some white, and some marble, with specks of colours, with the point of a pin; keep your colours severally in little gallipots.
Then take one Pound of double-refin'd Loaf-Sugar to each Pound of Peel, and a Quart of Water: then make your Syrup, and boil your Peels in it eight or ten Minutes, and let them stand in your Syrup five or six Days, in an earthen glaz'd Vessel, for it would spoil in a Brass or Copper Pan: then to every Pound put one Pound more of Sugar into your Syrup, and boil your Peels in it, till they are clear; then put them into Gallypots, and boil your Syrup till it is almost of a Candy height, and pour it upon your Peels; and when it is cold, cover it.
It will dry in your stove, or in an oven after pyes are drawn. To candy Orange-Flowers: Take half a pound of double-refin'd sugar finely beaten, wet it with orange-flower-water, then boil it candy-high, then put in a handful of orange-flowers, keeping it stirring, but let it not boil, and when the sugar candies about them, take it off the fire, drop it on a plate, and set it by till 'tis cold.
To make the Pope's Posset: Blanch and beat three-quarters of a pound of almonds so fine, that they will spread between your fingers like butter, put in water as you beat them to keep them from oiling; then take a pint of sack or sherry, and sweeten it very well with double-refin'd sugar, make it boiling hot, and at the same time put half a pint of water to your almonds, and make them boil; then take both off the fire, and mix them very well together with a spoon; serve it in a china dish.
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