A QUEENS Delight or The Art of Preserving, Conserving and Candying. As also A right Knowledge of making Perfumes, and Distilling the most Excellent Waters. By Anonymous - To preserve white Pear Plums, or green. To preserve Grapes To preserve Quinces white. To preserve Respass. To preserve Pippins. To preserve fruits green. To preserve Oranges and Lemons the best way. An approved Conserve for a Cough or Consumption of the Lungs. To make conserve of Any of these Fruits. To dry any Fruits after they are preserved, to or Candy them. To preserve Artichokes young, green Walnuts and Lemons, and the To preserve Quinces white or red. To preserve Grapes. To preserve Pippins, Apricoks, Pear-Plums and Peaches when they are To preserve Pippins, Apricocks, Pear-Plums, or Peaches green. To dry Pippins, or Pears without Sugar. To make Syrup of Clove-gilly flowers. To make Syrup of Hysop for Colds. To make Orange Water. To dry Cherries. To make juyce of Liquorish. A Perfume for Cloths, Gloves. To make Almond Bisket. To dry Apricocks. To make Quinces for Pies. The best way to break sweet Powder. To make excellent Perfumes. To make Conserve of Roses boiled. To make Conserves of Roses unboiled. To make a very good Pomatum. To make Raisin Wine. To make Rasberry Wine. The best way to preserve Cherries. A Tincture of Ambergreece. To make Usquebath the best way. To preserve Cherries with a quarter of their weights in Sugar. To make Gelly of Pippins. To make Apricock Cakes. To preserve Barberries the best way. To make Lozenges of Red Roses. To make Chips of Quinces. To make Sugar of Wormwood, Mint, Anniseed, or any other of that kinde. To make Syrup of Lemons or Citrons. To make Jambals of Apricocks or Quinces. To make Cherry-water. To make Orange Cakes. To preserve Oranges the French way. To preserve green Plums. To dry Plums. To preserve Cherries the best way, bigger than they grow naturally, To preserve Damsins, red Plums or black. To dry Pippins or Pears. To dry Pippins or Pears another way. To dry Apricocks tender. To dry Plums. To dry Apricocks. Conserves of Violets the Italian manner. Conserves of red Roses the Italian manner. Conserve of Borage Flowers after the Italian manner. Conserve of Rosemary flowers after the Italian manner. Conserve of Betony after the Italian way. Conserve of Sage. Conserve of flowers of Lavender. Conserve of Marjoram. Conserve of Peony after the Italian way. Touching Candies, as followeth. To Candy Rosemary-flowers in the Sun. To Make Sugar of Roses. To Candy Pippins, Pears, Apricocks or Plums. To Candy or clear Rockcandy flowers. To Candy Spanish Flowers. To Candy Grapes, Cherries or Barberries. To Candy Suckets of Oranges, Lemons, Citrons, and Angelica. To Candy the Orange Roots. Candy Orange Peels after the Italian way. To Candy Citrons after the Spanish way. Candied Cherries, the Italian way. Chicory Roots candied the Italian way. Touching Marmalets, and Quiddony, as followeth. To make Marmalet of Damsins. To make white Marmalet of Quinces. To make Marmalet of any tender Plum. To make Orange Marmalet. To make Quiddony of Pippins of Ruby or any Amber colour. To make Quiddony of all kind of Plums. To make Marmalet of Oranges, or Orange Cakes, &c. Touching Pastrey and Pasties. To_make_Sugar_Cakes. To make clear Cakes of Plums. To make Paste of Oranges and Lemons. To make Rasberry Cakes. To make Paste of Genoa Citrons. To make a French Tart. To make Cakes of Pear Plums. To make Cakes, viz. To make a Cake the way of the Royal Princess, the Lady Elizabeth, To make Paste of Apricocks. To make Paste of Pippins like leaves, and some like Plums, with their To make Paste of Elecampane roots, an excellent remedy for the Cough of To make Paste of flowers of the colour of Marble, tasting of natural To make Paste of Rasberries or English Currans. etc.