The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr. Jos. Cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers.

Title: The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr. Jos. Cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers.

Author: Cooper, Joseph, chiefe cook to the late king.

Collection: Early English Books Online

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by one on a dry cloath, and co∣ver them with another; then make a cleare syrrup, as much as you thinke will boyle so many peeles; let them boyle softly, lest the syrrup grow too thick before they be enough; and when they are cleare, and the syrrup hangs about them, take them off the fire and put the syrrup and them into a glass, or silver dish, and let them stand on a dry place (not too hot) till you see them begin to candy; then take them out and lay them on plates or trenchers, and let them dry of themselves without any fire, till they be al∣most dry; then you may put them in a little heat lest they grow black.0