Printed for J. Brindley , Bookseller, at the King’s-Arms in New Bond-Street , and Bookbinder to Her Majesty and His Royal Highness the Prince of Wales ; and R. Montagu at the General Post-Office , the Corner of Great Queen-Street , near Drury-Lane ....

decoration...

To make Currant Paste, either red or white To dry Apricocks in Quarters or Halves To make Apple-Jelly for all Sorts of Sweet-Meats To dry Amber, or any white Plums To dry black Pear-Plums, or Muscles, or the Great Moguls To preserve black Pear-Plums or Damascenes To make white Pear-Plum Clear-Cakes To dry Plums like the French Plums, with Stones in them To preserve or dry Nutmeg-Peaches To preserve Golden or Kentish -Pippins To preserve whole Oranges or Lemmons To dry Oranges in Knots, or Lemmon

  Scald the Fruit, dry it well from the Water, and rub it through a Hair Sieve; stir it in a Pan over a slow Fire, ’till it is pretty dry; the stiffer it is, the better; then take two Pound of fine Sugar, sifted thro’ an Hair Sieve, and a Spoonful of Gum-Dragon steep’d very well, and strain’d, and about a Quarter of a Pound of Fruit; mix it well with Sugar, beat it with a Biscuit-Beater, and take the Whites of twelve Eggs, beat up to a very stiff Froth; put in but a little at a Time, beating it

The passage appears to mean “separate twenty-eight of the thirty eggs, using fourteen of the whites and all the yolks.” The two whole eggs are used later in the recipe....

    A few decorative borders are best described as surprising. Page 2: page image Page 3: page image The same border, with identically positioned question marks, appears on pages 24 (“To make Apricock-Jam”), 31 (“To make White Pear-Plum Clear-Cakes”) and 34 (“To dry Plums like the French Plums, with Stones in them”)....