Chapter XXVII Confectionary
| Page | |
| To clarify Sugar | 562 |
| To boil Sugar from Syrup to Candy, or to Caramel | 563 |
| Caramel (the quickest way) | 563 |
| Barley-sugar | 564 |
| Nougat | 564 |
| Ginger-candy | 565 |
| Orange-flower Candy | 565 |
| Orange-flower Candy (another receipt) | 566 |
| Cocoa-nut Candy | 566 |
| Everton Toffee | 567 |
| Chocolate Drops | 567 |
| Chocolate Almonds | 568 |
| Seville Orange Paste | 568 |