158. _To make Orange or Limon Chips._

Take the parings of either of these cut thin, and boil them in several
waters till they be tender, then let them lie in cold water a while,
then take their weight in Sugar or more, and with as much water as will
wet it, boil it and scum it, then drain your Chips from the cold water,
and put them into a Gally-pot; and pour this Syrup boiling hot upon
them, so let them stand till the next day, then heat the Syrup again and
pour over them, so do till you see they are very clear, every day do so
till the Syrup be very thick, and then lay them out in a Stove to dry.


159. _To make Cakes of Almonds in thin slices._

Take four Ounces of Jordan Almonds, blanch them in cold water, and slice
them thin the long way, then mix them with little thin pieces of Candied
Orange and Citron Pill, then take some fine Sugar boiled to a Candy
height with some water, put in your Almonds, and let them boil till you
perceive they will Candy, then with a spoon take them out, and lay them
in little Lumps upon a Pie-plate or sleeked Paper, and before they be
quite cold strew Caraway Comfits on them, and so keep them very dry.


160. _To make Chips of any Fruit._

Take any preserved Fruit, drain it from the syrup, and cut it thin, then
boil Sugar to a Candy height, and then put your Chips therein, and shake
them up and down till you see they will Candy, and then lay them out; or
take raw Chips of Fruit boiled first in Syrup, and then a Candy boiled,