A Carmel Cover for Sweetmeats
Dissolve eight ounces of double refined sugar in three or four spoonfuls of water, and three or four drops of lemonjuice; then put it into a copper untinned skellet; when it boils to be thick, dip the handle of a spoon in it, and put that into a pintbason of water, squeeze the sugar from the spoon into it, and so on till you have all the sugar. Take a bit out of the water, and if it snaps, and is brittle when cold, it is done enough; but only let it be three parts cold, when pour the water from the sugar, and having a copper form oiled well, run the sugar on it, in the manner of a maze, and when cold you may put it on the dish it is to cover; but if on trial the sugar is not brittle, pour off the water, and return it into the skellet and boil it again. It should look thick like treacle, but of a bright light gold colour.
It is a most elegant cover.