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taste; this is very nourishing, and never offends the stomach. Some season with butter and sugar, adding currants which on some occasions are proper: but the first is the most grateful and innocent.
To make Sagoe
Put an ounce of sagoe to a pint of water that has been boiled and is cold; stir it carefully till it is thick; season it with three spoonfuls of sack or white wine, a bit of lemon-peel, and the juice of a lemon, sweeten it to your taste
Marmalade, very good.
Take eighteen fair large Seville oranges, pare them very thin, then cut them in halves, and save their juice in a clean vessel, and set it cover'd in a cool place, put the half oranges into water for one night, then boil them very tender shifting the water till all the bitterness is out, then dry them well, and pick out the seeds and strings as nicely as you can, pound them fine, and to every pound of pulp take a pound of double refined sugar, boil your pulp and sugar almost to a candy height: When this is ready, you must take the juice of six lemons, the juice of all the oranges, strain it, and take its full weight in double refined sugar, and boil the whole pretty fast till it will jelly⟨.⟩ Keep your glasses covered, and it will be a lasting wholesome sweetmeat for any use.
Thick Ginger-bread.
A pound and half of flour takes up one pound of treacle, almost as much sugar, an ounce of beat ginger, two ounces of carraway seeds, four ounces of citron and lemon peel candy'd, the yolks of four eggs, cut your sweetmeats, mix ail and bake it in large cakes on tin plates
An excellent Plumb-pudding.
Take one pound of suet, shred very small and sifted, one pound of raisins stoned, four spoonfuls of sugar, five eggs, but three whites, beat the eggs
