ADDITIONAL RECEIPTS 191 



To CANDY ALL MANNER OF FLOWERS IN THEIR NATURAL 

 COLOURS. Take the flowers with the stalks, and wash them 

 over with a little Rose-water, wherein Gum-Arabick is 

 dissolved ; then take fine searsed sugar, and dust over them, 

 and set them a drying on the bottom of a sieve in an oven, 

 and they will glister as if it were Sugar-Candy. William 

 Rabisha, The Whole Body of Cookery Dissected, 1675. 



To DISH UP FRUITS AND PRESERVED FLOWERS. Take a 

 large Dish, cover it with another of the same bigness, and 

 lay the uppermost all over with Almond paste ; inlaid with 

 white, red, green, blue or white Marmalad in the Figures 

 of Banks of Flowers. Then take branches of candy 'd 

 Flowers and stick them upright in the Paste in as handsome 

 orders as you can, then erect little Bushes covered with 

 Paste, and upon them fasten preserved Apples, Apricochs, 

 Currants, Gooseberries, Peaches, Pears, Plums, etc., and for 

 Leaves you may make use either of coloured Paste, Parchment 

 or Horn. This will be very proper in winter. Ibid. 



To KEEP FLOWERS ALL THE YEAR. Put Gum Arabic 

 into Rose-water, to make it sticky; take what sorts of 

 flowers you please and drop them into the liquor, swing the 

 liquor off and set them in a sieve to dry in the sun. Ibid. 



To PICKLE FLOWERS. Take Flowers of any sort, put 

 them into a Gallypot with their weight in Sugar, and to each 

 pound of sugar put a pint of Vinegar. Ibid. 



To MAKE SYRUPS OF ANY FLOWERS. Clip your flowers 

 and take their weight in Sugar ; then take a gaily pot, and put 

 a row of flowers and a strewing of sugar, till the pot is full ; 

 then put in two or three spoonfuls of the same syrup or 

 still'd water; tie a cloth on the top of the pot, put a tile on 

 that, set your gallypot in a Kettle of water over a gentle 

 fire, and let it infuse till the strength is out of the flowers, 

 which will be in four or five hours ; then strain it through a 

 flannel, and when it is cold bottle it up. E. Smith, The 

 Compleat Housewife, 1736. 



