_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.
_To make Flummery Caudle_:--Take a pint of fine oatmeal, and put to it two quarts of fair water: let it stand all night, in the morning stir it, and strain it into a skillet, with three or four blades of mace, and a nutmeg quartered; set it on the fire, and keep it stirring, and let it boil a quarter of an hour; if it is too thick, put in more water, and let it boil longer; then add a pint of Rhenish or white-wine; three spoonfuls of orange-flower-water, the juice of two lemons and one orange, a bit of butter, and as much fine sugar as will sweeten it; let all these have a warm, and thicken it with the yolks of two or three eggs. Drink it hot for a breakfast.
_To make Tea Caudle_:--Make a quart of strong green tea, and pour it out into a skillet, and set it over the fire; then beat the yolks of four eggs and mix with them a pint of white-wine, a grated nutmeg, sugar to your taste, and put all together; stir it over the fire till 'tis very hot, then drink it in china dishes as caudle.
VII.--CONSERVES, DRIED AND CAN-DIED FRUITS, MARMALADES, ETC.
_To dry Apricocks like Prunella's_:--Take a pound of Apricocks; being cut in halves or quarters, let them boil till they be very tender in a thin syrup; let them stand a day or two in the stove, then take them out of the syrup, and lay them drying till they be as dry as prunello's, then box them: you may make your syrup red with the juice of red plums; if you please you may pare them.
_To candy Angelica_:--Take angelica that is young, and cut it in fit lengths, and boil it till it is pretty 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.