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27
{(No.49)} To Preserve Peaches in Brandy

Take to 50 Peaches, or Apricoks, 3 [pounds] 1/2 of fine
Sugar, & make into a thin syrup, then take
the fruit, & prick them in holes with a large
Needle, then put them in the syrup turning
them with a Bunch of feathers, be sure they
Are all Cover'd, let them Scald for near an
Hour but not boil, take them off the fire, &
put them one by one, into a large Earthen
Pan flat, & pour the syrup over them, let them
Boil Gently about a 1/4 of an Hour, then take
them out with Care, into pans that have
been rinsed with Brandy, then put as much
Brandy as syrup, till they are well Cover'd, let
the syrup be Lukewarm when you put it
to them, when Cold Close them with fine
Paper & Bladder, they never will be all Cover'd
at one time, so you must take them out, as
they Look Clear

{(No.50)} To make Lemon Cakes

Take 1 [pound] of Flower dry it well, then rub in
it 1/2 poundof Butter, 1/2 poundof dry 6pound Sugar, with the
Peel of Lemons Grated fine, half an ounce
of Corinander seed beat fine & sifted, Mix
these together, & wet it with the Yolks of
2 Eggs, & 2 spoonfuls of rose water,
Make them it Little Cakes & bake them
on Fire,