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CONTENTS.
| PAGE | ||
| To clarify Sugar | 1 | |
| To boil Sugar to the Degree called Smooth | 2 | |
| Blown Sugar | ib. | |
| Feathered Sugar | 3 | |
| Crackled Sugar | ib. | |
| Carmel Sugar | ib. | |
| To preserve | Seville Oranges liquid, as also Lemons | 4 |
| Pears | 5 | |
| moist Ananas, or Pine Apples | 6 | |
| Oranges with Marmalade in them, and Lemons | ib. | |
| green Oranges | 7 | |
| The Dutchess of Cleveland's Receipt for preserving Lemons, Oranges, and Citrons | 8 | |
| How to take out the Seeds | ib. | |
| To preserve | Green Gages | ib. |
| Cucumbers | 9 | |
| green Almonds | 10 | |
| white Citrons | 11 | |
| Orange Flowers | ib. | |
| Cochineal | 12 | |
| Golden Pippins in Jelly | ib. | |
| Pippins for present Eating | 13 | |
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