The Art of Cookery Made Easy and Refined

of the liquor two pounds of 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 vessel, 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 carmel height, which may be known by dipping in a fork, and if it throws the sugar as fine as threads put in the flowers. 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