Take fine sifted Sugar, and put it in Spoons, colouring it in every Spoon of several Colours; wet it with Juice of Lemmon; this is to paint the Wafers. Cut little square Papers, of very thick but very fine Paper, (a Sheet will make two Dozen) then take a Spoonful of Sugar, wet it with Juice of Lemmon, let it be pretty stiff, hold the Spoon over the Fire 'till it grows thin, and is just scalding hot; then put a Tea-Spoonful on the Paper, rubbing it equally all over the Paper very thin; then paint it of what Colour you please, first scalding the Colours: When you see it grows dry, pin it at two Corners of the Paper; when they are cold, and you have made all you design to make, put them into a Box, and set them a Day or two by the Fire; then wet the Papers, with your Fingers dipt into Water, on the Outside; let them lye a little, and the Papers will come off. The Colours are made thus: The Red with Carmine, the Blue with Smalt, the Green with Powder, call'd Green-Earth, and the Yellow with Saffron steep'd in Lemmon-Juice. _To candy little GREEN-ORANGES._ Lay the Oranges in Water three Days, shifting them every Day; then put them into scalding Water, keeping them in a Scald, close cover'd, 'till they are green; then boil them 'till they are tender, and put them in Water for three Days more, shifting the Water every Day: Make a Syrup with their Weight in Sugar, Half a Pint of Water to a Pound of Sugar; when the Syrup is cold put the Oranges into it; let them lye two or three Days, and then candy them out as other Oranges. _To candy COWSLIPS, or any FLOWERS or GREENS in BUNCHES._ Steep Gum-Arabick in Water, wet the Flowers with it, and shake them in a Cloth, that they may be dry; then dip them in fine sifted Sugar, and hang them on a String, ty'd cross a Chimney that has a Fire in it: They must hang two or three Days 'till the Flowers are quite dry. _To make CARAMEL._ Take _China_ Oranges, peel and split them into Quarters, but don't break the Skin; lay the Quarters before a Fire, turning them 'till the Skin is very dry; then take Half a Pound of Sugar sifted thro' an Hair Sieve, put it in a Brass or Silver Pan, and set it over a very slow Fire, keeping it stirring 'till all is melted, and looks pretty clear; then take it off the Fire, and put in your Orange-Quarters, one at a Time; take them out again as fast as you can with a little Spoon, and lay them on a Dish, that shou'd be butter'd, or they will not come off: The Sugar will keep hot enough to do any Plate full. You may do roasted Chessnuts, or any Fruit in the Summer, first laying the Fruit before a Fire, or in a Stove, to make the Skin tough; for if any Wet come out, the Sugar will not stick to it: It must be done just when you use it, for it will not keep. _To make a good GREEN._