Part 3 (2/2)

_To make Rasberry Clear-Cakes._

Take two Quarts of ripe Goosberries, or white Currants, and one Quart of red Rasberries, put them into a Stone-Jug and stop them close; then put it into a Pot of cold Water, as much as will cover the Neck of the Jug; then boil them in that Water till all comes to a Paste, then turn them out in a Hair-sieve, placed over a Pan, press out all the Jelly and strain it thro' the Jelly-bag; to every Pound of Jelly take twenty Ounces of Double-refined Sugar, and boil it till it will crack in the Water; then take it from the Fire and put in your Jelly, stirring it over a slow Fire, till all the Sugar is melted; then give it a good Heat till all is incorporated; then take it from the Fire, sc.u.m it well, and fill your Clear-cake-gla.s.ses; then take off what Sc.u.m is on them, and put them into the Stove to dry, observing the Method directed in _p._ 16.

_Note_, In filling out your Clear-cakes and Clear-pastes, you must be as expeditious as possible, for if it cools it will be a Jelly before you can get it into them.

White Rasberry Clear-cakes are made after the same Manner, only mixing white Rasberries with the Goosberries in the Infusion.

_To make Rasberry Clear-Paste._

Take two Quarts of Goosberries, and two Quarts of red Rasberries, put them in a Pan, with about a Pint and an Half of Water; boil them over a very quick Fire to a Pommish, then throw them upon an earthen Pan, and press out all the Juice; then take that Juice and boil in it another Quart of Rasberries, then throw them on a Sieve, and rub all through the Sieve that you can; then put in the Seeds and weigh the Paste, and to every Pound take twenty Ounces of fine Loaf-sugar, boiled, when clarified, till it cracks, then remove it from the Fire, and put in your Paste, mix it well, and set it over a slow Fire, stirring it till all the Sugar is melted, and you find it is become a Jelly; then take it from the Fire and fill your Pots or Gla.s.ses, whilst very hot, then sc.u.m them and put them into the Stove; observe, when cold, the drying them, as in _p._ 16.

_To make Rasberry-Biscakes._

Press out the Juice, and dry the Paste a little over the Fire, then rub all the Pulp through a Sieve; then weigh, and to every Pound take eighteen Ounces of Sugar, sifted very fine, and the Whites of four Eggs, put all in the Pan together, and with a Whisp beat till it is very stiff, so that you may lay it in pretty high Drops; and when it is so beaten, drop it in what Form you please on the back Sides of Cards, (Paper being too thin, it will be difficult to get it off;) dust them a little with a very fine Sugar, and put them into a very warm Stove to dry; when they are dry enough, they will come easily from the Cards; but whilst soft, they will not stir; then take and turn then on a Sieve, and let them remain a Day or two in the Stove; then pack them up in your Box, and they will, in a dry Place, keep all the Year without s.h.i.+fting.

_To make Currant-Paste._

Wash well your Currants and put them into your preserving Pan, bruise them, and with a little Water, boil them to a Pulp, press out the Juice, and to every Pound take twenty Ounces of Loaf-sugar, boil it to crack; then take it from the Fire, and put in the Paste; then heat it over the Fire, take off the Sc.u.m, and put it into your Paste-pots or Gla.s.ses, then dry and manage them as other Pastes.

_To make Rasberry-Jam._

Press out the Water from the Rasberries; then to every Pound of Rasberries take one Pound of Sugar, first dry the Rasberries in a Pan over the Fire, but keep them stirring, lest they burn; put in your Sugar, and incorporate them well together, and fill your Gla.s.ses or Pots, covering them with thin white Paper close to the Jam, whilst it is hot; and when cold, tie them over with other Paper.

_To preserve Peaches whole._

Take the _Newington_ Peach, when full ripe, split it, and take out the Stone, then have ready a Pan of boiling Water, drop in the Peaches, and let them have a few Moments scalding; then take them out, and put them into as much Sugar, only clarified, as will cover them, give them a Boil round, then sc.u.m them and set them by till the next Day; then boil some more Sugar to blow very strong, which Sugar put to the Peaches, and give them a good Boil, sc.u.m them, and set them by till the Day following; then give them another good Boil, sc.u.m them and put them into a warm Stove for the s.p.a.ce of two Days; then drain them, and lay them out one half over the other, dust them and put them into the Stove; the next Day turn them and dust them, and when thorough dry, pack them up for Use.

_To preserve Peach-Chips._

Pare your Peaches, and take out the Stones, then cut them into very thin Slices, not thicker than the Blade of a Knife; then to every Pound of Chips take one Pound and an Half of Sugar, boiled to blow very strong, then throw in the Chips, and give them a good Boil, then let them settle a little, take off the Sc.u.m, and let them stand a Quarter of an Hour, then give them another good Boil, and let them settle as before; then take off the Sc.u.m, cover them, and set them by; the next Day drain them, and lay them out Bit by Bit, dust them, and dry them in a warm Stove; when dry on one Side, take them from the Plate with a Knife, and turn them on a Sieve; and then again, if they are not pretty dry, which they generally are.

_To put them in Jelly._

Draw a Jelly from Codlins, and when they are boiled enough, take as much Jelly as Sugar, boil the Sugar to blow very strong, then put in the Jelly, give it a Boil and put it to the Chips; give all a Boil and sc.u.m them, then put them into your Gla.s.ses.

_To preserve Walnuts White._

Take the largest _French_ Walnuts, when full grown, but before they are hard, pare off the green Sh.e.l.l to the White, and put them into fair Water; then throw them into boiling Water, and boil them till very tender; then drain them and put them into a clarified Sugar, give them a gentle Heat; the next Day boil some more Sugar to blow, and put it to them, giving them a Boil; the next Day boil some more Sugar to blow very strong, put it to the Walnuts, give them a Boil, sc.u.m them, and put them by, then drain them and put them on Plates, dust them and put them into a warm Stove to dry.

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