After the caraway seeds with 24 coats of sugar have rested for a day for the receipt (recipe) Caraway Comfits another twelve coats are added using small charges of sugar syrup.  This will continue to occur until the comfits have 60 coats of sugar.  Pictured is my adding the thirty-sixth charge of sugar syrup to be processed on the comfit pan and then the coated seeds will rest until my next opportunity to add twelve more layers.

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After the caraway seeds received their twelfth charge of sugar for the receipt (recipe) Caraway Comfits, the seeds need to rest for at least a day until another twelve charges of sugar can be applied using the comfit pan.  The picture above shows the twenty-fourth charge being applied and the caraway seeds with twenty-four layers of sugar will again rest before more coats of sugar are applied.

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After the twelfth charge of sugar on the caraway seeds for the receipt (recipe) Caraway Comfits, the sugar coated seeds are moved around the hot, swinging comfit pan by hand until all the caraway seeds feel dry.  Now the caraway seeds have twelve coats of sugar and must rest for another day of charges until the total coats is sixty.

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The first layer of sugar is added to the caraway seeds for the receipt (receipt) Caraway Comfits by using one flat hand moving the seeds quickly through the syrup and around the pan while the other hand swings the comfit pan so it is not directly over the heat from the brazier all the time.

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The first charge of sugar has been added to the caraway seeds on the comfit pan for the receipt (recipe) Caraway Comfits.

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After the caraway seeds have been warmed on the comfit pan by the heat from the brazier, a charge of sugar syrup (heated until it makes a thread between two fingers) is added to the seeds and the caraway comfit making begins.

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The comfit pan is heating from the hard wood coal in the brazier underneath in preparation for making the receipt (recipe) Caraway Comfits.  

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The pumpkin soup tureen scarred on the outside with a design contains a dried crust of bread in the bottom and the receipt (recipe) Pompkin Soop is poured in and covered as to appear whole.  The serving dish is garnished with apples that were stewed in a pumpkin at the hearth.

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The receipt (recipe) Pompkin Soop is poured into the decorated pumpkin after a dried crust of bread is laid in the bottom.

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Temper the whisked six egg yolks with some of the boiled milk with butter before adding it to the pumpkin boiled in water to a marmalade for the receipt (recipe) Pompkin Soup.

Visit my website at:   www.hearttohearthcookery.com