The accomplisht cook: or, The art & mystery of cookery

them as you do of any other fruit, and keep them all the year. _To preserve Cherries._ Take a pound of the smallest cherries, but let them be well coloured, boil them tender in a pint of fair water, then strain the liquor from the cherries and take two pound of other fair cherries, stone them, and put them in your preserving-pan, with a laying of cherries and a laying of sugar, then pour the sirrup of the other strained cherries over them, and let them boil as fast as maybe with a blazing fire, that the sirrup may boil over them; when you see that the sirrup is of a good colour, something thick, and begins to jelly, set them a cooling, and being cold pot them; and so keep them all the year. _To preserve Damsins._ Take damsins that are large and well coloured, (but not throw ripe, for then they will break) pick them clean and wipe them one by one; then weigh them, and to every pound of damsins you must take a pound of Barbary sugar, white & good, dissolved in half a pint or more of fair water; boil it almost to the height of a sirrup, and then put in the damsins, keeping them with a continual scuming and stirring, so let them boil on a gentle fire till they be enough, then take them off and keep them all the year. _To preserve Grapes as green as Grass._ Take grapes very green, stone them and cut them into little bunches, then take the like quantity of refin'd sugar finely beaten, & strew a row of sugar in your preserving pan, and a lay of grapes upon it, then strow on some more sugar upon them, put to them four or five spoonfuls of fair water, and boil them up as fast as you can. _To preserve Barberries._ Take barberries very fair and well coloured, pick out the stones, weigh them, and to every ounce of barberries take three ounce of hard sugar, half an ounce of pulp of barberries, and an ounce