English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

add one pound of almonds blanch'd and cut small, and six pounds of currans well wash'd, pick'd and dry'd; when the oven is ready, stir in the currans, with one pound of citron, lemon or orange; then butter the hoop and put it in. This cake will require two hours and a half baking in a quick oven. 40. _An_ ISING _for the_ CAKE. One pound and a half of double-refin'd sugar, beat and searc'd; the whites of four eggs, the bigness of a walnut of gum-dragon, steep'd in rose or orange-flower water; two ounces of starch, beat fine with a little powder-blue (which adds to the whiteness) while the cake is baking beat the ising and lie it on with a knife as soon as the cake is brought from the oven. 41. LEMON BRANDY. Pour a gallon of brandy into an earthen pot, put to it the yellow peel of two dozen lemons, let it stand two days and two nights, then pour two quarts of spring water into a pan and dissolve in it two pounds of refin'd loaf sugar, boil it a quarter of an hour, and put it to the brandy; then boil and scum three jills of blue milk, and mix all together, let it stand two days more, then run it thro' a flannel bag, or a paper within a tunnel, and bottle it. 42. _To make_ RATIFEE _another Way_. Take a hundred apricocks stones, break them, and bruise the kernels, then put them in a quart of the best brandy; let them stand a fortnight; shake them every day; put to them six ounces of white sugar-candy, and let them stand a week longer; then put the liquor thro' a jelly bag, and bottle it for use. 43. _To preserve_ GRAPES _all Winter_. Pull them when dry, dip the stalks about an an inch of boiling water, and seal the end with wax; chop wheat straw and put a little at the bottom of the barrel, then a layer of grapes, and a layer of straw, 'till the barrel is fill'd up;