Take any quantity of violets, which pick carefully leaf by leaf from their stalk, put them in a little mortar and pound them well, take them out with a card and put them in a saucer; then take a little clarified sugar, boil it to a high degree, take it off from the fire, add your violets to it, and stir it well with a spoon, but not to dissolve it; grating of it very fine will answer the same purpose.
Take a lemon or an orange, grate the rind with a tin grater, put the powder in a saucer, squeeze the juice of the fruit over it, mix it well together with a spoon, then boil some sugar very high, because what you put in it is a liquor, since it is the juice and the grating of the fruit mixt together lowers the sugar, which requires the sugar to be boiled a little higher for this sort of conserve than for the others: when your sugar is boiled to the proper height mix it in your composition, and proceed on just the same as directed for the other conserves.
Boil a pound of the finest sugar, but no so high as before; take it off the fire, and squeeze the juice of a lemon in it, at different times, stirring continually; it will make the sugar as white as milk, if properly done; take care not to drop
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