Part 20 (1/2)

352. _To keep_ BARBERRIES _for_ TARTS _all the Year_.

Take barberries when they are full ripe, and pick 'em from the stalk, put them into dry bottles, cork 'em up very close and keep 'em for use.

You may do cranberries the same way.

353. _To preserve_ BARBERRIES _for_ TARTS.

Take barberries when full ripe, strip them, take their weight in sugar, and as much water as will wet your sugar, give it a boil and skim it; then put in your berries, let them boil whilst they look clear and your syrrup thick, so put them into a pot, and when they are cold cover them up with a paper dip'd in brandy.

354. _To preserve_ DAMSINS.

Take damsins before they are full ripe, and pick them, take their weight in sugar, and as much water as will wet your sugar, give it a boil and skim it, then put in your damsins, let them have one scald, and set them by whilst cold, then scald them again, and continue scalding them twice a day whilst your syrrup looks thick, and the damsins clear; you must never let them boil; do 'em in a bra.s.s pan, and do not take them out in the doing; when they are enough put them into a pot, and cover them up with a paper dip'd in brandy.

355. _How to keep_ DAMSINS _for_ TARTS.

Take damsins before they are full ripe, to every quart of damsins put a pound of powder sugar, put them into a pretty broad pot, a layer of sugar and a layer of damsins, tie them close up, set them in a slow oven, and let them have a heat every day whilst the syrrup be thick, and the damsins enough; render a little sheep suet and pour over them, to keep them for use.

356. _To keep_ DAMSINS _another Way_.

Take damsins before they be quite ripe, pick off the stalks, and put them into dry bottles; cork them as you would do ale, and keep them in a cool place for use.

357. _To make_ MANGO _of_ CODLINS.

Take codlins when they are at their full growth, and of the greenest sort, take a little out of the end with the stalk, and then take out the core; lie them in a strong salt and water, let them lie ten days or more, and fill them with the same ingredients as you do other mango, only scald them oftner.

358. _To pickle_ CURRANBERRIES.

Take currans either red or white before they are thoroughly ripe; you must not take them from the stalk, make a pickle of salt and water and a little vinegar, so keep them for use.

They are proper for garnis.h.i.+ng.

359. _To make_ Barberries _instead of preserving_.

Take barberries and lie them in a pot, a layer of barberries and a layer of sugar, pick the seeds out before for garnis.h.i.+ng sweet meats, if for sauces put some vinegar to them.

360. _To keep_ Asparagus _or_ Green Pease _a Year_.

Take green pease, green them as you do cuc.u.mbers, and scald them as you do other pickles made of salt and water; let it be always new pickle, and when you would use them boil them in fresh water.

361. _To make white Paste of_ PIPPENS.