The Art of Confectionary. Edward Lambert

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       To preserve Orange-Flowers.

       To put them in Jelly.

       To make Orange-Flower-Cakes.

       To make Orange-Flower-Paste.

       To preserve Apricots whole.

       To preserve Apricot-Chips.

       To preserve Apricots in Jelly.

       To make Apricot-Paste.

       To make Apricot Clear-Cakes.

       To make Jam of Apricots.

       To preserve Rasberries Liquid.

       To make Rasberry-Cakes.

       To make Rasberry Clear-Cakes.

       To make Rasberry Clear-Paste.

       To make Rasberry-Biscakes.

       To make Currant-Paste.

       To make Rasberry-Jam.

       To preserve Peaches whole.

       To preserve Peach-Chips.

       To put them in Jelly.

       To preserve Walnuts White.

       To preserve Walnuts Black.

       To preserve Nectarines.

       To preserve green Amber-Plumbs.

       To preserve Green Orange-Plumbs.

       To preserve the green Mogul-Plumb.

       To preserve the Green Admirable-Plumb.

       To preserve yellow Amber-Plumbs.

       To put Plumbs in Jelly.

       To preserve green Figs.

       To preserve ripe Figs.

       To preserve green Oranges.

       To preserve green Grapes.

       To preserve Bell-Grapes in Jelly.

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