To preserve _Orange-Flowers_ in Jelly.

Gather your Orange-Flowers, in the Morning early, when they are just open,
and take the Leaves of them. Boil these gently in two or three Waters,
passing them every time through a Sieve: shift the Waters often, to take
out the too great bitterness, but don't boil them too soft, nor to lose
their Whiteness. When this is done, make a strong jelly'd Syrup with Water
and fine Sugar, and add some Juice of Lemon or Orange to it; then pour it
on the Leaves of the Orange-Flowers; and when it is cold, cover your
Glasses with Paper. _N.B._ You may thicken your Syrup with the Pulp of
Pippins.



_Lemon-_Cakes. From Mrs. _Anne Shepperd_ of _Norwich._

Take out the Pulp of Lemons, as little bruis'd as possible; then boil some
Sugar to a candied height, and put to it the Pulp and Juice, and stir it
quickly; then put it into a Stove or into hot Sand. When you observe that
it begins to candy on one side, then turn them out of the Glasses with a
wet Knife on the other side, and let that candy too, in the same manner;
when all is done, put them in a Box between Papers, and keep them in a dry
Place.



_Tripe_ of _Eggs._ From Mr. _Fontaine._

Take the Whites of Eggs, and beat them very well in a Porringer; prepare