Old Cookery Books and Ancient Cuisine

tender, keeping it close covered; then take it up and peel off all the strings; then put it in again, and let it simmer and scald till 'tis very green; then take it up and dry it in a cloth, and weigh it, and to every pound of angelica take a pound of double-refin'd sugar beaten and sifted; put your angelica in an earthen pan, and strew the sugar over it, and let it stand two days; then boil it till it looks very clear, put it in a colander to drain the syrup from it, and take a little double-refin'd sugar and boil it to sugar again; then throw in your angelica, and take it out in a little time, and put it on glass plates. 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 Conserve of Red-Roses, or any other Flowers_:--Take rose-buds, and pick them, and cut off the white part from the red, and put the red flowers, and sift them through a sieve to take out the seeds; then weigh them, and to every pound of flowers take two pounds and a half of loaf-sugar, beat the flowers pretty fine in a stone mortar; then by degrees put the sugar to them, and beat it very well till 'tis well incorporated together; then put it into gallipots, and tye it over with paper, and over that leather, and it will keep seven years. _To preserve white Pear Plumbs_:--Take pear plumbs when they are yellow, before they are too ripe; give them a slit in the seam, and prick them behind; make your water almost scalding hot, and put a little sugar to it to sweeten it, and put in your plumbs