Sides and Bottom of your Pan, and put in your Cake, and one Hour and a
quarter will bake it. When it comes out of the Oven, cover it with Cloths
of Linnen till it is cold; then put it, the next Day, a little while into
an Oven. _N.B._ You must be sure to put in the Sugar after the Butter. One
may put on an Iceing if one will.



To make Orange-Chips. From the same.

Take some fresh Oranges about _February,_ and pare them very thin; they are
then very cheap. Boil them in several Waters till they are tender, and have
lost their Bitterness; then put them into cold Water for twelve Hours or
more. Then make a Syrup for them in the following manner. Take about their
weight of fine Sugar powder'd, and mix it with as much Water as it will
take in, or a little more. Boil this, and scum it well; then drain the
Orange-Peels from the Water they were steep'd in, and put them in a glaz'd
earthen Vessel, and then pour the boiling hot Syrup upon them, letting them
remain so till the Day following; then pour the Syrup from them, and boil
it afresh, and pour it on a second time, and repeat the same work till your
Peels are very clear, and the Syrup very thick; and then dry them in a
Stove, and they will be fit for use, in the Condition we buy them. One may
candy Lemon-Chips after the same manner.



To make _Hartshorn-Jelly._ From the same.

Take six Ounces of Harts-horn Shavings; put them into two Quarts of Water,
and two or three bits of Lemon-Peel, and set this in a Sand-heat, for six